Adapted from Jamie Oliver’s recipe
Spread the sauce onto prepared pizza dough, top with sliced or shredded mozzarella cheese then bake at 230 Celsius degree for 12-15 minutes. When it comes to pizza toppings, there are NO rules other than your imaginations!
Serves 3-4, (for two 12-inch pizzas)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- I can canned plum tomatoes (net weight 400g)
- ½ bunch fresh basil (or 1 tablespoon dry basil) 罗勒叶
- 2 teaspoons caster sugar 白糖
- ½ teaspoon kosher salt 粗海盐
- 1/3 teaspoon freshly ground black pepper
- 3-4 pieces dry bay leaves月桂叶
- place a sauce pan or frying pan over small-medium heat and pour in 2 tablespoons of olive oil. Add the garlic and cook it until lightly brown. This takes about 3-4 minutes. Add the tomatoes and basil. Squash the tomatoes as much as you can by using the back of a wooden spoon. Add bay leaves. Cook over small-medium heat for about 5 minutes. Use the wooden spoon to stir to keep the sauce from sticking to the bottom of the pan.
- Season the sauce with sugar, salt and black pepper. Stir and cook over low heat for about 10 minutes. Remove the pan from the heat.
- Strain the sauce through a sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil, garlic and bay leaves that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
- Pour the sauce back into the pan, bring to a boil, let it simmer for 3-4 minutes over low heat to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
- You can store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
- Click here for Homemade Pizza Dough recipe
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