I’ve never made Pizza from scratch before, and I had no idea it would take so long. Overall, I reckon it is worth the effort, but only on a day when there isn’t much else on!
My half had to remain cheese free, sigh, as dairy has become my nemesis. But the pile of veggies, home reared ham, pineapple & sultanas almost made up for it!
The dough recipe I pinched from the Baking Mad site and quite frankly, it can’t be improved upon.
This recipe makes 3 pizzas, which has left my freezer a little fuller and my evenings a little easier this month.
Pizza Sauce
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Ingredients
- 2 cans of tomatoes or equivalent in fresh tomatoes
- 1 chill chopped
- 1/2 teaspoon smoked paprika
- 4 garlic cloves
- A dash of Worcester sauce
- For the sauce gives the sauce a piquant meatiness. Adding fried smoky bacon would do the same, I simmered a pan full of skinned fresh, chopped tomatoes for a couple of hours until they had reduced by about half. I then added a chopped chilli, 1/2 tsp of smoked Paprika , several garlic cloves and a dash of Worcester sauce. Simmer this until it all becomes a little syrupy.
Instructions
- If you're using fresh tomatoes, skin them first by placing them in a bowl of freshly boiled water for a minute, scooping them out with a slotted spoon and plunging them into a sink or bowl of cold water. When cool enough to handle, slip their skins off and cut into chunks.
- Empty the fresh or canned tomatoes into a pan, bring to the boil then leave to simmer gently for at least an hour, ideally two.
- When they have reduced by half, add in the other ingredients letting simmer for around 15 minutes or until the sauce is looking thick, glossy and syrupy.
- Use as much as you need for your pizzas, storing any excess in the fridge or freezer.
janet says
you are very ambitious! But it sure looks yummy!!
HedgeComber says
Hmmm, it sure was yummy! Just very glad I’ve got a stash of them in the freezer so I won’t have to make any more for a while!
Thanks for stopping by Janet x
Heather says
Have you ever tried making pizza with a scone base. Cook the scone base first then pile all your goodies on top. No need to prove it so it takes a lot less time. Not top good for freezing though!
I made chicken breasts rubbed with garlic, sprinkled with mixed herbs, S&P and poached in lemon juice . All served up with home grown, tatties, carrots and french beans. Yummy!
HedgeComber says
No Heather, I haven’t. I do like a thin & crispy base, does the scone base create that, or is it more ‘cakey’?
Heather says
I suppose you could roll it thinner. I usually roll mine to about half and inch/1 cm. It may go a little bicuity though. I’ll have to try it!
HedgeComber says
Please let me know how you get on Heather, I do like the idea of a pizza base that is quick to throw together too :)
Tracey G says
I love making pizza and my eldest son has been asking for the home-made variety recently. Do you freeze a pizza base by itself or with the toppings already spread on it?
HedgeComber says
I froze this lot with the toppings on Tracey, but I think you could also freeze it well ‘naked’.
One of the commenters on the Baking Mad site says that she part baked (for half the cooking time) the dough and then froze them. I think I’d do this in future as fresh veggies on pizza are always better than those out the freezer.
Thanks for popping by Tracey! x
Nat says
Nice recipe! Whenever I make pizzas I wonder how they make them so perfectly round, mine are always an oblong gone wrong!
Nat http://www.basilandbirdsong.com
Jane Sarchet says
I much prefer wobbly pizzas Nat, they have way more character ;)
Janie x