2 cans (28 oz each) whole peeled plum tomatoes
1/4 cup olive oil
3 sprigs oregano
4 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
hot pepper flakes
Dough - use your favorite pizza dough recipe or:
2 cups lukewarm water
2 pckg. yeast
6 tbls. olive oil
3-5 cups flour
Crush tomatoes with your hands in a large bowl. Heat oil and garlic/onions in a large skillet over medium heat until hot but not smoking.
Add crushed tomatoes, oregano, salt and pepper, basil and pepper flakes and reduce heat to medium-low.
Cook, stirring occasionally, until thickened, 40 to 50 min.
Pass sauce through a food mill into a bowl; discard solids.
Alternatively, process sauce in a food processor until smooth. (I use a food processor personally, a blender works also.)
If not using immediately, refrigerate sauce in an airtight container up to 1 week or freeze up to 1 month.
dissolve yeast in water
add salt and olive oil
mix in flour one cup at a time - i keep adding flour until the dough seems kneadable
let rise 30 min. to an hour
roll dough to medium thickness
cut out pizzas using a drinking glass
dent pizzas in the middle with your fingertips and spoon in sauce
bake for no more than 10 minutes
add more sauce and toppings of your choice and bake for another 5-10 minutes.
Pairs Well With
This recipe came to my via my cousin and i first made it with her in the hot steamy kitchen of our beach house. Since then, these pizzas have become a tradition among my friends. I like to make the crusts and sauce ahead of time and then let the group assemble their pizzas however they wish. The sauce makes quite a bit and i always have leftovers, which can be frozen for up to a month. (I believe this recipe is originally from a cooking magazine but I have no idea which one)
You can use whatever toppings you like, I recommend topping each with fresh basil for aesthetics.