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Pizza Sauce Recipes, Tips & Quick questions
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i use a small portion out of a jar of pasta sauce, then keep said jar in fridge untill we have pasta again. i find its hardly worth messing around with trying to make your own when you only need a very small amount.proper prior planning prevents !!!!!! poor performance!Only when the last tree has died and the last river been poisoned and the last fish been caught will we realise we cannot eat moneyquote from an american indian.0
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All of the above are good - have used several before and work well.
The last pizza 'emergency' I had (dough on oven trays, toppings ready, kids starving 'is it ready yet' - whoops, no jar of pizza topping in cupboard !), I mixed together tomato puree, a glug of olive oil and a small spoonful of garlic paste (always have a jar in the cupboard). Actually went really well - not too thin and watery and lots of flavour. And made exactly the right amount.
Like the pesto idea though - will try that next time !0 -
I use a recipe nicked from Jamie Oliver when he did a live "concert" some years ago - The happy Days Tour I think
Drain a jar of sun dried tomatoes - blitz in a processor with a few herbs (dried or fresh) a clove of garlic and a bit of oil. Add a small amount of water to thin down a bit.
This gives a very intense flavour for the base.Thank you for this site :jNow OH and I are both retired, MSE is a Godsend0 -
You can buy pizza topping?! I use tomato puree and herbs, sometimes thin it with water a little bit.0
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Can I ask what your recipe for the pizza base is? I have always wanted to try this!0
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a very simple pizza base is
6 cupfuls plain flour
1/2 cup vegetable / olive / ground nut oil
1/2 water
"splurge" <- techincal term of tomato puree
dried / chopped basil
Mix in a bowl until you get a dough. If those measures dont quite work, I've had to guess them as it is a very guessy recipe - chuck it in until it binds
If its dry add a little water, if it starts to break up, add a little more oil, obviously if its too sloppy add extra flour
Roll it out, place on baking paper, on a tray into a hot oven (i use about 160/170) until its dried a little (maybe 5 minutes)
take out
Spread your tomato sauce of choice (i use tomato puree and basil)
OPTIONAL : put back into oven until the sauce is steaming
Add your toppings (mine is:
sliced mozerella (sp?)
tuna
handful grated cheddar
sliced peppers
sliced tomatoes
sliced mushrooms
put back in oven until the cheese is melted and everything is cooked how you like it
I normally do three times that amount, two to eat one to freezeembarrassed to say I used to work for barclays..sorry0 -
I usually do
2 heaped tablespoons puree
teacup full pf water
tsp herbs/chives etc
in pan, bubble, stir, spread scoff:beer: Well aint funny how its the little things in life that mean the most? Not where you live, the car you drive or the price tag on your clothes.
Theres no dollar sign on piece of mind
This Ive come to know...
So if you agree have a drink with me, raise your glasses for a toast :beer:0 -
Has anyone costed their own pizza? I made my first one this weekend and will be costing it ASAP out of curiosity - just fancied comparing notes!Have I said something useful?
Want to know more?
Click my name to visit my blog.0 -
Mrs_Wossinge wrote: »Has anyone costed their own pizza? I made my first one this weekend and will be costing it ASAP out of curiosity - just fancied comparing notes!
My boyfriend and I have a friend (25 year old rugby player with appetite to match his neck measurement!!) who comes for dinner at least once a week so I often make a HUGE pizza which satisfies even him! I have worked out that it costs £2.71 for the whole thing, and I tend to do a few potato wedges as well, which cost just a few pence. Cost breaks down as:
Base (from the pizza base mix at tesco): £0.56
2 tins chopped tomatoes: £0.30
Drizzle olive oil: £0.05
1 onion (chopped into sauce for base): £0.08
1 tsp lazy garlic: £0.02
Cheese: £0.50
Feta cheese (I LOVE chunks of this on pizza): £0.40
Handful black olives: £0.20
One or two 'lumps' of frozen spinach (defrosted and spread randomly on top): £0.10
Chorizo or some other sort of meat (only if I have it): £0.50
Even if I was being very generous with the topping, there is no way it costs more than £3, and like I said, it's massive. I would have no qualms about serving it with potato wedges or garlic bread and maybe a bit of salad and being confident it would go around 6 'normal' people.0 -
Either passata and some tomato puree with some garlic and herbs, or if I'm lazy, ketchup and puree.0
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