Tomato-Rocket-Pizza and Homemade Pizza Sauce

What do you call homemade pizza?

Do you go to the grocery store, buy a box of ready-made pizza from the freezer section and bake it in the oven? – I have never liked that way of pizza. Not that I would not buy ready-made food but I always have the impression that freezer-made pizza has a long way to become a “real” pizza. Now define what is real pizza … for me it simply does not work.

Do you buy a ready-made dough and ready-made pizza sauce? Do you roll out the dough at home and top it to your liking? – That’s me 95% of my homemade-pizza time, generally on a weekday’s night if pizza is on the dinner menu.

Do you prepare the dough and the pizza sauce yourself? It’s not a big deal if you have an hour to spare for the preparation. – That’s me on a Sunday afternoon with some time to spare … Both pizza dough and the sauce are a combination of simple ingredients and I always feel it’s worth the extra effort. And if you are tight on time, you can prepare both beforehand, even the pizza dough. It can rise over night in the fridge (instead of an hour in a warm room).

 

Pizza Sauce

PIZZA-SAUCE

Ingredients (gives approx. 450 ml):
1 kg fresh tomatoes, coarsely cubed
4 cloves of garlic, minced
2 Tbsp fresh basil, coarsely chopped
2 Tbsp fresh oregano, coarsely chopped
2 Tbsp olive oil
salt, pepper

1) Heat olive oil in pot.
2) Combine all ingredients in the pot. Have the ingredients simmer for roughly 20 minutes until the sauce becomes thick.
3) Puree tomato sauce with a (hand) blender.


Rocket-tomato-pizza with Proscuitto Crudo

TOMATO-ROCKET-PROSCIUTTO CRUDO-PIZZA

Ingredients (for one backing sheet of pizza):
approx. 420 g pizza dough (e.g. Jamie Oliver’s pizza dough recipe, 1/4 of the quantity)
200 ml pizza sauce
120 g fresh cherry tomatoes, cut in halfes
120 g Mozzarella cheese, cubed
50 g Parmesan cheese, grated
50 g Prosciutto crudo
30 g rocket leaves

1) Preheat oven to 240 ºC and line baking sheet with parchment paper.
2) Roll out pizza dough and let it rest on baking sheet for roughly 15 minutes while you prepare the pizza toppings.
3) Spread tomato sauce evenly over dough, leaving a little border to the side.
4) Spread the mozzarella cheese cubes and the grated parmesan on the pizza. Arrange the cherry tomato halves and Prosciutto Crudo*.
5) Bake pizza for 10-12 minutes.
6) Remove pizza from oven and top with rocket leaves.
7) Serve & Enjoy
* I only topped half of the pizza with Prosciutto Crudo to make one half vegetarian.

 

Pizza Sauce

PIZZA-SAUCE

Zutaten (ergibt ca. 450 ml)
1 kg frische Tomaten, grob gewürfelt
4 Knoblauchzehen, gehackt.
2 EL frischen Basilikum, grob gehackt
2 EL frischen Oregano, grob gehackt
2 EL Olivenöl
Salz, Pfeffer

1) Das Olivenöl in einem Topf erhitzen.
2) Alle Zutaten im Topf mischen. Ca. 20 Minuten leicht köcheln bis die Sauce eindickt.
3) Tomatensauce mit einem Pürierstab pürieren.


Ruccola-Tomaten-Pizza mit Proscuitto Crudo

TOMATEN-RUCCOLA-PROSCIUTTO CRUDO-PIZZA

Zutaten (für ein Backblech):
ca. 420 g Pizzateig (z.B. Jamie Olivers Pizzateig-Rezept, 1/4 der Menge)
200 ml Pizza Sauce
120 g frische Kirschtomaten, halbiert
120 g Mozzarella, gewürfelt
50 g Parmesan, gerieben
50g Prosciutto crudo
30 g Ruccola

1) Den Backofen auf 240 ºC vorheizen und das Backblech mit Backpapier auslegen.
2) Den Pizzateig ausrollen und auf dem Backblech ca. 15 Minuten ruhen lassen. Inzwischen die anderen Zutaten vorbereiten.
3) Die Tomatensauce gleichmäßig auf dem Teig verteilen, einen kleinen Rand freilassen.
4) Die Mozzarellawürfel und geriebenen Parmesan auf der Pizza verteilen. Mit Kirschtomaten und Prosciutto Crudo belegen.*
5) Die Pizza 10-12 Minuten backen.
6) Die Pizza aus dem Ofen nehmen und mit Ruccola belegen.
7) Servieren & geniessen.

* Ich habe nur eine Hälfte der Pizza mit Proscuitto Crudo belegt um die eine Hälfte vegetarisch zu machen.

 

 

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