One of the oldest, classic pizzas, the Marinara, was made by the sailors using the foods they had on board ship such as flour, bottles of sauce, and preserved anchovies, olives and dried chillies. The basil, I admit is cheating a bit, but look, no cheese!Basic Pizza Dough
Classic Tomato Sauce
1 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
400g can whole plum tomatoes
big pinch dried oregano
pinch of sugar
sea salt and freshly ground black pepper
Heat the oil in a small pan and cook the shallot and garlic for 3 - 4 minutes until softened. Add the tomatoes, herbs, sugar and some salt and pepper.
Bring to the boil, partially cover with the pan lid and simmer very gently for 1 hour, stirring from time to time and breaking the tomatoes down with the back of the spoon until the sauce turns a shade of dark red and droplets of oil sit on the surface. Leave to cool a bit before spreading on the dough (or tossing with pasta and tons of Pecorino)
2 comments:
any tips on how to avoid a soggy bottom (handy for sailors too! did they really have ovens on board ship?)
Yeah, they had right good wood-burning stoves them ships! As for soggy bottoms, make sure the oven's very hot before you start, use a proper pizza stone or slip the pizza out of its tray and directly onto the oven bars half way through baking.
Post a Comment