Making your own pizza is rewarding and you get a less greasy result than if you ordered from a takeaway restaurant. So how do you make the perfect pizza sauce? Express.co.uk shows you how using BBC Good Food’s pizza sauce recipe.
This recipe is super simple, and will leave you with enough sauce to coat four to six pizzas.
The sauce is gluten free, vegetarian and vegan and only costs you 120 calories per serving.
It’s the ideal recipe for pizza night, and only takes five minutes to prepare.
However, make sure you leave some time for the sauce to cook, as it takes 50 minutes to thicken over a low heat.
READ MORE- How to make pizza at home
Ingredients for pizza sauce
- 2 tablespoons olive oil
- 1 small onion
- 1 fat garlic clove
- 2x 400g cans chopped tomatoes
- 3 tablespoons tomato purée
- 1 bay leaf
- 2 tablespoons dried oregano
- 2 tablespoons brown sugar
- 1 small bunch basil, finely chopped
How to make pizza sauce
Put the olive oil in a saucepan, and turn the heat on low.
Chop the top off of the onion, cut it in half and leave the root attached.
Peel away the skin and throw away the brown layers.
When you are left with the white onion halves, it is time to cut the onion.
Make two or three horizontal cuts into the first onion half and then cut down vertically, holding the onion together as you chop.
Repeat the process with the other half.
Turn the onion so the flat end is facing the knife and chop downwards with a slicing motion to create a finely chopped onion.
When you get to the end turn the onion on its side and cut again to finish.
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Add the onion into the pan, along with agenerous pinch of salt.
Fry it gently for 12-15 minutes, or until the onion has softened and is turning translucent.
Before adding the garlic, you need to crush it.
Peel one clove by crushing it lightly with the flat of a knife and the heel of your hand.
Chop garlic finely, then sprinkle over a little salt.
Use the flat of the blade and a paddling motion to squash the chopped garlic, working your way across the pile.
Add the garlic to the pan and fry for a further minute.
Tip in the tomatoes and purée along with the bay, oregano and sugar.
Bring to the boil and lower the heat.
Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season.
For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
Stir the basil into the sauce.
Cover your pizza bases in the sauce. If you aren’t planning to use the sauce straight away, pour it into an airtight container.
It keeps well in the fridge for a week, or when stored in a container in the freezer.
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