pizza no. 12 : pepperoni & green olives.
occasion : we don't have much in our fridge.
crust : our whole wheat usual. (truly folks, I'll be changing this up! But the best part of this pizza is the sauce!)
sauce : red tomato sauce of Paul's concoction :
- olive oil
- 1 large garlic clove - minced
- 28 oz can of whole peeled plum tomatoes
- pinch of dried rosemary, basil and oregano
- salt & pepper to taste
Saute the minced garlic in olive oil over medium heat. Add the tomatoes (crush them up with a wooden spoon), dried herbs and a bit of salt and pepper. Turn the heat up slightly and let the liquid in the tomatoes boil off. It took us about 20 minutes to get it to a great consistency. Taste it! It may need more salt. The trick is to NOT taste it too early because so much will boil off leaving a more intense flavor and you'll end up oversalting.
cheese : sharp cheddar.
toppings : turkey pepperoni and green olives also known as all we had in the fridge.
thoughts : this was amazing. Much more amazing than it should have been. And here's the secret - we built it upside down...cheese first, then toppings and sauce dribbled on top. I had no idea this would taste that different, but Paul seemed convinced all along that sauce on top would result in magic. He was right.