Hello anyone got a recipe for Tomato topping for Pizza .
Funny, we had them last night!
We do 2 types, one daughter likes tomato paste (stuff out of the tube) smeared all over then chopped garlic then whatever toppings, we have found this doesn't make the base too soggy, but the one the rest of us like is, fresh tomatoes, halved, seeds removed, then sqeezed until no more liquid comes out, chop them then add chopped garlic, chopped basil s& P and mix. Spread over the base then add toppings! They were delish! DP
mmmmmmmmmmmmmmm pizza is my most fave bready dinner in the world ever!
I like to make my own sauce with a bunch of very ripe toms, chopped well. Firstly I gently fry some finely chopped onion or shallots with some garlic until all golden and soft, then I add the toms, a sprinkle of brown sugar, a slug of balsamic vinegar or sherry depending what is to hand, some fresh/dried oregano, salt and pepper and then cook it down until it is really thick and rich. This I smear over the part cooked base. I always part cook the base dry, or with a drizzle of olive oil, first so that it is crispier than it would be with the wet sauce on it. Then the pizza topping world is your oyster! My fave, mozerella, fresh toms, loads and loads of basil and olives! YUMYUM PIGSBUM!
Yum. You two sound professional. Thanks. I'm just making some pizza dough for the 1st time in the breadmaker, fingers crossed.
Just call me Carlos. Had pizza for supper and they were gorgeous. i'll have to wait for your recipe EJ when i'm mowed out with Tomatos. I cheated and used a tin from tescos with added garlic loads of chopped Basil and s&p.
Eh emma you lookin to take in any lodgers ;D ;D cause if you
cook like that oooooooooo mumma miiiiiiiiiiiiiiiiiiiiia ;D ;D ;D
EJ - that's a good idea to cook the base first. Ours is always a bit soggy. Yummy, but slightly soggy.
Another way to get the base crispy is to go to your local tile shop and buy some red quarry type unglazed tiles, (4 small fit on one of our shelves) heat them up with the oven, and slide your pizza onto the hot stones. Cheaper than buying one of those posh pizza stones!
We also cook ours at a high temperature, top of oven, gas 8, 450f, 230c.
And I find the type of dough seems to make a huge difference to the base too. DP
;D ;D jaggythistle
For the best tomato base for pizza I use Rick Stein's recipe, peeled tomatoes, crushed garlic, olive oil and red wine, reduce it down to the consistency of ketchup.
To get a crispy base you don't need to pr-cook it, use a pizza baking tray and sprinkle it with pollenta before you put in the dough.
And to top it off all you need is some buffalo mozzarella, bake 15 Min's in hot oven and sprinkle with freshly torn basil................ :P d**n, wish I was making pizza tonight but I've got the fish ready for kedgeree now :'(
How do you proffesionals prepare the base? do you use a rolling pin?
Yes!! Tried the fling around thing a few times and ended up with holes in me dough! :o
DP - I was tempted to try that, but I was too scared! (images of pizza dough in my hair and hanging from the light!)
I usually stretch my dough out - when I roll it, it tends to pop back to its original shape!
Sauce - I use roasted tomato sauce (with peppers sometimes) as per http://www.recipes4all.co.uk/index.php/topic,298.0.html
I roll and press and stretch.....then I get on with flattening the dough. ;D
Made my base out of a bread mix. You can get different types. Sundried tomato with parmesan, three grain malted etc. Have also done just a scone base but the bread mixs quite hit the taste spot and so easy to do.