passata question

newMS

not quite sure how this happened but i got volunteered ( made ) to cook with some of the scout group tomorrow evening (my son goes and i help out most weeks) , they decided on french bread pizza ( cheap and quick) but i am not sure about the tomato sauce bit........... can i just use passata on its own out of the carton or do i need to add anything or reduce it down ? i have not made pizza before ( os style anyway) and would really appriciate if anyone could point me in the right direction.
The scout leader thought you just used tom ketchup but even i know more than that lol ... although she did admit she is a useless cook and thats how they came up with the bright idea of volunteering me lol

diesel9181

when i make this kind of thing i add crushed garlic, basil and sugar and pepper. you can blend it again to make it smooth.

MRSMCAWBER

Hi there

Another alternative you could try is spreading the base with philladelphia (well the supermarket alternative)...is gorgeous and no chance of giving you a soggy bottom:rotfl: :rotfl:

newMS

thank you both they are great ideas

kodokan

When I do HM pizza, I spread the base with squeezy garlic puree from a tube, then spread a tin of chopped toms over that (Lidl/ Aldi ones, naturally!), then sprinkle with dried herbs. That makes the tomato-ey base, then I work up from that with toppings and cheese.

kodokan

Quasar

Hi newMS, you can certainly use the passata as it is, as baking will reduce it by evaporating most of the water. In fact, passata makes for a very good pizza topping, especially if you have a knack for it. It's ok if you don't, too.

Gingham_Ribbon

I agree with Quasar. It'll be fine on its own. Or you can add some dried basil and oregano to it.

Redbedhead

I have used a thin layer of tomato puree before, particularly good on french bread pizzas as it is less liquidy so more inclined to stay on the pizza and not land in the base of the oven:rotfl: