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Pizza with tomato sauce


  • For the dough:
  • - 225 g of flour
  • - 1/2 teaspoon salt
  • - 1/2 cube of yeast
  • - 3 tablespoons oil
  • For the tomato sauce:
  • - 1 tablespoon oil
  • - 1 finely chopped onion
  • - 1 clove of crushed garlic
  • - 200 g chopped canned tomatoes
  • - 1 tablespoon tomato paste
  • - 1 bay leaf
  • - a knife tip of sugar
  • Also needed:
  • - 1 ou
  • - 100 g of cheese
  • - ham, kaizer, mushrooms, salami, olives, sausages

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Pizza with tomato sauce:

Dough preparation:

Put flour, salt and yeast in a bowl, add as much oil and hot water as needed to form a soft dough. Spread the dough on a plate greased with oil and let it rise for about 15-20 minutes.

After the dough has risen, spread it out and place it with the palm of your hand in a pizza pan greased with oil.

Preparation of tomato sauce:

Heat the oil, add the onion and garlic and cook for 5 minutes. Then add the tomatoes, tomato paste, bay leaf and sugar. Cover the pan and simmer for about 15 minutes until the sauce thickens.

Remove the bay leaf and place the sauce over the dough.

Place what you want on top of the sauce, ham, kaizer, salami, mushrooms, olives, sausages, tomatoes, bell peppers.

Beat an egg, grate the cheese, pour over the above composition and bake for about 20 minutes.

Good appetite!


TOMATO SAUCE

I think I chose for today the easiest and fastest recipe for tomato sauce. It is one of my favorites, along with guacamole and green salsa, and if I think about the dishes I would consume as a priority, I confess that I would always choose some pasta with bolognese sauce to the detriment of those with white sauce, as I would also choose a tomato salsa sauce for pizza instead of a barbeque sauce.

The Mexican influences of origin always inspire me a spicy and very fragrant tomato salsa, especially if coriander is used, only that each of us has the freedom to adapt a recipe as he wishes, with less or as much spiciness. or with parsley or a few celery leaves. It is not for nothing that I sometimes think of the chopped broth made by my mother for the winter, in which she also adds celery leaves. Even now I have in mind its special taste in which we just add a little chopped onion and a drop of oil. I greedily soaked a corner of warm bread in it or consumed it instead of salad with other dishes.

Therefore, let your imagination run wild and prepare a tomato sauce exactly as you like. Consume it on a weekend evening as a sauce with some tortilla chips or, if you prefer it chopped by hand, it can be served like these bruschettas with tomatoes and basil. You can just as well integrate it into one avocado toast and poached egg or as a garnish next to a grilled chicken breast. It is extremely tasty if you use fresh tomatoes, but you can get one tomato sauce sauce just as good and very fast if you use a can of chopped tomatoes.

Ingredient:

  • 3 fresh tomatoes (or a can of chopped tomatoes)
  • ½ red onion
  • ½ hot peppers
  • 2 cloves of garlic
  • Ime lime
  • 1 link parsley
  • ½ teaspoon salt

Method of preparing tomato salsa:

1 Put in a robot half a red onion, 2 cloves of garlic and half a hot pepper. If you do not want a very spicy sauce, carefully remove the ribs on the pepper seeds then chop it coarsely and add it to the robot. Quickly grind only these ingredients to make it easier to control the size of chopped tomatoes.

2 Cut the tomatoes into quarters and add them to the robot together with the parsley. Squeeze the juice from half a lime then add salt and pepper to taste. Mix for a few seconds then taste and match your favorite taste. If you like, now you can add a drop of olive oil or a little oregano.

3 In just a few minutes you will get a fresh tomato sauce that can be consumed immediately or, if it can withstand a little cold & # 8211 enough to combine all the flavors used, within a few hours of preparation.


[RECIPE] Tomato sauce for pizza base

Difficulty

Pizza with tomato sauce - Recipes

These spaghetti are my favorites, as are the carbonara spaghetti!

Why are they among my favorite pastas? Simple. the answer is 'basil'! :)

My favorite green is basil and for this reason when I prepare spaghetti with basil, I use a lot of basil! :)

Now let me reveal my recipe.

QUINTESSENCE :

  • spaghetti - 125 g
  • diced tomatoes without skin - 250 g
  • garlic - 2 medium cloves
  • onion - a large piece
  • green basil - 2-3 twigs
  • parmesan - 50 g (2 tablespoons)
  • olive oil - 50 ml (2 tablespoons)
  • brown sugar - a teaspoon grated
  • salt

ALCHEMY:

The first time we boil 2 L of water with a tablespoon of salt. (Salt, in addition to tasting food, also speeds up boiling water! More information about salt and boiling water can be found in the "ADVICE & TIPS" section).

Meanwhile, if we use fresh tomatoes, peel them as follows: boil the water and when it boils, dip the notched tomatoes on top with a knife in four (X-shaped, not very deep, just enough to peel), keep in hot water for 1 minute, take them out and put them in a bowl with cold water for 1 minute, then peel them.

We clean the onion and finely chop it. Finely chop the garlic or pass it through the garlic sieve.

We wash the basil, we dry it with a kitchen towel, we keep 2-3 small leaves for decoration and we chop the rest. If we use basil with a soft stem, we chop with the stem with everything, if it is garden basil with a stronger stem, we only use the leaves.

As soon as the water starts to boil, add the pasta and boil it according to the instructions on the package. The pasta must be aldente, because their preparation will continue together with the tomato sauce with basil. So, for example, if we use pasta on the packaging of which it has a cooking time of 6 minutes, we boil them for 4, maximum 5 minutes.

Stir at first to avoid sticking the pasta together, then from time to time, until the pasta is ready.

After the pasta is cooked, we strain it from the water.

If when we strain the pasta, the sauce is ready, we add the strained pasta over them, but if the sauce is not ready yet, we cool the pasta under a stream of cold water so that it does not continue boiling.

Heat the pan on the fire, add the olive oil, then the finely chopped onion.

When the onion has changed color (it can take 2-5 minutes) add the garlic, mix and after 30 seconds add the chopped basil (thus giving a more intense taste of basil to the sachets), mix for 10-20 seconds, then add the tomatoes cut into cubes, salt, pepper and brown sugar, mix and simmer for 10-15 minutes. Stir occasionally.

After the tomatoes are cooked with the rest of the ingredients, add the spaghetti.

Stir for 1 minute.

The pasta is ready to serve.

Put the spaghetti on the plate, grate Parmesan over the pasta and garnish with a few green basil leaves.

If you are thinking of trying homemade pasta, here is the homemade pasta recipe by me)


HOMEMADE PIZZA WITH DRAWN AND DRIED TOMATOES

From the infinite multitude of pizza variants with countless ingredients and in more and more ingenious combinations, I chose to prepare my own version of homemade pizza with fennel and dried tomatoes.

I was inspired by the dried tomatoes I bought the other day and the fresh aniseed aroma of fennel that I discovered not long ago when I read about it and I was amazed at how many benefits it brings through its high content of fiber and substances. body cleansers.

ingredients:

  • 300 gr. flour
  • 4 gr. dry yeast
  • 4 gr. sugar
  • 7 gr. salt
  • 30 ml. olive oil
  • 200 ml. warm water
  • mozzarella
  • fenician
  • mushrooms
  • pepper
  • dried tomatoes
  • Cherry tomatoes
  • olive
  • green hot peppers
  • fresh basil

It initially seemed to me that I had prepared too many ingredients for this variant of pizza that I present below, but I could not give up anything with the long-awaited result of homemade pizza as rich and full of flavor as possible.

So I leave to free choice, imagination and fit according to everyone's taste the preparation of the filling above the very thin, soft and crunchy countertop that I made from a very simple bread crust.

For the dough kneaded very well with warm water, flour in which I put sugar, yeast, oil and a teaspoon full of salt.

Leave the fairly soft crust to rise for at least 40-45 minutes, then sprinkle it with flour, spread it with a rolling pin and place it on a tray covered with baking paper.

For the sauce with which I grease the dough well, I boiled the chopped tomatoes a few times with a little olive oil and dried herbs & # 8211 oregano, thyme and basil. I leave them on the fire for a few minutes until it drops and I get a fairly thick and consistent sauce.

Cut thin slices of mozzarella, place them over the sauce, then add in turn, a little of the ingredients prepared so as not to suffocate the countertop that will risk not baking well.

Place the prepared tray near the preheated oven at 230 ° for an additional leavening for 5-10 minutes, while "decorating" the pizza, sprinkle 2-3 broken leaves of fresh basil, a pinch of salt and a few drops of olive oil, then leave it in the oven for a maximum of 15 minutes.


Video: Κανε κονσερβοποιηση ντοματας (December 2021).