Herbedpizzasauce Recipes

Steps:

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

Steps:

• In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes.

Steps:

• In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes.

Steps:

• In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying - should remain a little chunky.

Steps:

• Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Steps:

• Dissolve the yeast in the water until foamy (about 10 minutes).
• Place in mixer bowl and add salt, herbs, dried tomatoes and flour.
• Knead on low (speed 2 on Kitchen Aid) until ball forms and climbs up dough hook (takes about 5 minutes).
• Place in bowl that has been sprayed lightly with cooking spray.
• Cover and set in a warm place to rise (1-2 hours).
• Makes a crust for a large (12" or more) pizza.
• You can probably knead this by hand for 10 minutes and get the same results.
• I topped the pizza with onions I dredged in flour and lightly sauteed in some cooking spray and some cooked, sliced potato.
• Baked on a perforated pizza pan for 20 minutes at 425F.