Pizzaiola

The tomato sauce that is used as a base for all pizzas.

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4 star rating based on 4 reviews

Ingredients for 4

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Ingredients
400 gramschopped tomatoes
1 oniononion (medium size, 160g each) (160 grams)
2 3/4 clovesfresh garlic (medium size, 3g each) (8 grams)
3/4 teaspoonssalt (4 grams)
1 1/2 teaspoonfresh basil (4 grams)
1 1/4 tablespoondried oregano (4 grams)
1/2 teaspoonground black pepper (1 grams)
2 3/4 tablespoonsolive oil (40 mls)
Salt content: 0.7% (by weight, not counting salt in other ingredients)

Method

Chop the onions and garlic, fry them in olive oil until translucent. Then add the spices and tomatoes. Let it simmer for half an hour to reduce the water content, then take a blender to it and let it cool down.

Step-by-Step Instructions

Recipe PhotoChop the onions and garlic, fry in olive oil, and add the tomatoes and spices. Let simmer for half an hour to reduce the water content. Then take a blender to it and let it cool down.
Recipe PhotoSpread the pizzaiola on your base - best done by putting a blob into the middle and then moving the pan quickly back and forth. Or just use a tablespoon to spread it.
Recipe PhotoPut on your toppings. Don't overdo it - stick to 2 or three toppings and don't put too much on. An overloaded pizza will get soggy.
Recipe PhotoPut on your cheese. I love mozzarella, but it is entirely up to you what you want to use. Cheddar works quite well, too. Or mix some cheeses - e.g. mozzarella and stilton.
Recipe PhotoPut the pizza into your pre-heated oven (heat up to the maximum - whatever your oven is capable of doing!). After roughly 12 minutes, the pizza is done.
Recipe PhotoHere is quite a different pizza - no pizzaiola, and different vegetables and cheddar cheese. This pizza was cooked on a Cobb Barbequeue for 15 minutes with the lid closed.

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Comments:
2Love your recipes, you'v taguht me how to cook! So many thanks for that! but just wondering any chance you can do some vegeterian main dishs in the future? I like how you present your dishs, so would be pretty cool, something really appetising. milk is fine(but maybe cool to use nut milks with a dish? and show me a reason to go vegan isnt goign to make me give up nice food) i'm just a strictly no meat guy at the moment, but would be cool to see how creative I could get with vegeterian/vegan dishs. But anyways wether you do or don't, thanks for the vids man, eat alot better because of you.
9Love your recipes, you'v tgauht me how to cook! So many thanks for that! but just wondering any chance you can do some vegeterian main dishs in the future? I like how you present your dishs, so would be pretty cool, something really appetising. milk is fine(but maybe cool to use nut milks with a dish? and show me a reason to go vegan isnt goign to make me give up nice food) i'm just a strictly no meat guy at the moment, but would be cool to see how creative I could get with vegeterian/vegan dishs. But anyways wether you do or don't, thanks for the vids man, eat alot better because of you.
10Looks fantastic .I'm bengiinng to feel a little inspired to start making breads again. Your pizza dough recipe sounds delicious. I've tried one recipe from Jeff Smith's cookbook using the 1/4 c. olive oil and it really was good. A perfect crust not too crunchy and not too soft. This next week I will try your recipe,