I drew inspiration for this pizza from the well of memories I have of the summer I spent in Tuscany, chatting with the local farmers and artisan bakers. Oh, how I miss the sun dappled hazelnut trees that surrounded our villa!…
Well, maybe that’s a bit of a stretch.
I saw a sprig of rosemary on my kitchen counter today, left over from last night’s meal, and my thoughts led me to pizza. I wanted to make a pizza with some fresh ingredients. So, here we go…
Ingredients for the sauce:
3 medium sized tomatoes, cored and chopped
1 Tbs white sugar
1 tsp olive oil
½ tsp garlic powder
½ tsp white vinegar
Add chopped tomatoes to a sauce pan and simmer at low heat. Add all of the other ingredients and stir.
Simmer for 1 hour, stirring occasionally, at first and then increasing the frequency, as the sauce cooks down.
Ingredients for the spices:
2 cloves fresh garlic
1 Tbs dried basil
1 Tbs dried onion flakes
1 tsp coarse salt
1 tsp fresh rosemary leaves
1 tsp garlic powder
1 tsp dried thyme leaves
1 tsp red chili flakes
½ tsp dried oregano leaves
¼ cup olive oil
Add all ingredients, except olive oil, to a mortar and pestle. Pound and grind the ingredients until everything forms a thick paste.
In a microwave safe bowl, heat the olive oil in a microwave oven for about 30 seconds. Remove the olive oil and the mashed seasonings. Allow the mixture to sit for an hour before using.
Prepare the pizza dough. I use a simple recipe which only takes about one hour to rise. It’s warm enough now that I can cover the dough and let it rise in the cab of my pickup truck.
Roll out the dough and form the pies. I prebake my crust is a conventional oven, since I don’t have a Tuscan wood-burning brick oven.
Combine the spices with the sauce.
Spread the sauce on the pizza crust.
Add sliced onions and mushrooms.
Top with grated Mozzarella and Parmesan cheese.
Bake at 400° for 10 minutes.
Top with arugula, or “scratchy endive”, as my dad likes to call it. Serve on the balcony, overlooking the lush rolling hills.
6 thoughts on “Fresh Pizza”
Really like the sauce, guess because it is all most identical to one I make. Big difference is the vinegar, I use malt vinegar. Pizza was last night’s supper, didn’t think of putting the sauce on my blog, great idea. Tonight was fish and chips, because I found fresh haddock today. Like the mushroom and onion will try it next time.
Your homemade pizza is very appetizing! Great toppings. 🙂
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OK, a couple of things. First, that looks great and I still haven’t tried your pizza dough recipe from last year. Hope to get to it this weekend. Second, I’m just catching up on emails and had seen the first line about “my summer in Tuscany” and thought – I need to save this for when I have time to read it instead of the usual speed read skim thing. Going in reverse order, so if I find out you didn’t learn how to make paella in Basque country (or wherever it comes from), I’ll be doubly disappointed (not with the recipe – just the backstory. You know you can just make stuff up and we won’t be any the wiser….).
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You know me too well! Now I feel obligated to come up with a ridiculously outlandish lead-in to the paella post.