"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Pizza Recipe

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This recipe for Pizza, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave & Melissa Dreyer
Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Pizza dough (Get this from your favorite bakery or local pizza shop).
1 large can crushed tomatoes (San Marzano is the best).
3 roma tomatoes
1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
1 T. olive oil
2 cloves garlic
Handful chopped basil
Pecorino cheese, shredded
Romano cheese, shredded
Parmesan reggiano cheese, shredded

Directions:
Directions:
Preheat oven to 500 degrees. Works best with a pizza stone. Boil, peel and chop fresh tomatoes. Put olive oil and garlic in large saucepan. Saute for about 1 min. Add canned and fresh tomatoes, basil, salt and pepper. Bring to a simmer, reduce heat and cook for one hour, or until the right consistency. Knead pizza dough until soft, roll as thinly as possible, fold an inch around to be the crust. Baste crust with olive oil, sprinkle salt, italian seasoning (oregano, basil, thyme rosemary and sage), and parmesan. Spread sauce evenly over dough. Add equal parts pecorino, romano and parmesan reggiano.

Topping suggestions: Mushrooms, pancetta, carmelized
onions, pepperoni, olives.
Bake until golden brown.

Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
Great way to enjoy a night with the family. Perfect with a Chianti!

 

 

 

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