CHEF JERRY’S PIZZA SAUCE AND TOPPINGS

WHILE YOUR PIZZA DOUGH IS RESTING, PREPARE YOUR
 SAUCE

(PLEASE SEE SEPARATE RECIPE FOR PIZZA DOUGH)
-
2 CUPS WHOLE CANNED TOMATO’S
 OR
2 CUPS EXTREMELY RIPE SOFT FRESH TOMATO’S
2 TBS. OLIVE OIL
2 PINCHES OREGANO
2 PINCHES OF SALT
A PINCH OF BLACK PEPPER

YOU WILL ALSO NEED:

8 - 10 OZ. FRESH MOZZARELLA CHEESE
2 OR 3 LEAVES OF FRESH BASIL

(SET THESE ASIDE FOR YOUR FINAL STEPS)
-
SMASH THE TOMATOES THOROUGHLY.

WARM YOUR OLIVE OIL IN A PAN AND ADD TOMATOES, OREGANO, SALT AND PEPPER.

SIMMER SLOWLY AND ALLOW TO THICKEN.  SET ASIDE.

AFTER 20 MINUTES KNEAD YOUR PIZZA DOUGH A SECOND TIME AND ALLOW TO RISE 15 MINUTES FOR THIN/MEDIUM CRUST AND 30 MINUTES FOR THICK CRUST.

WHEN DOUGH IS RISEN PRESS EVENLY INTO AN OVERSIZED BAKING PAN/ SHEET (OR 2 SMALLER SIZED PANS) THAT HAVE BEEN TREATED WITH NON-STICK COOKING SPRAY.

TOP EVENLY WITH TOMATO SAUCE ONLY.

BAKE AT 350 DEGREES FOR 10 MINUTES.

BREAK YOUR FRESH MOZZARELLA INTO CHUNKY PIECES.

TEAR THE FRESH BASIL LEAVES INTO PIECES.

SCATTER MOZZARELLA CHUNKS AND BASIL PIECES ACROSS THE PIZZA,

BAKE FOR AN ADDITIONAL 10 MINUTES OR UNTIL CHEESE IS MELTY.

ALLOW TO SET A MINUTE OR TWO AND THEN CUT INTO SQUARE PIECES FOR SERVING.

***NOTE: THIS PIZZA IS MADE FAMILY STYLE (SQUARE) AS THIS METHOD IS QUICKER FOR PREPARATION.

MANY CHAIN SUPER MARKETS NOW HAVE FRESH MOZZARELLA.  IT WILL BE IN A CONTAINER WITH A BRINE LIQUID. THIS MOZZARELLA WILL BE MADE FROM COW’S MILK.

IF YOU WOULD LIKE THE “REAL” MOZZARELLA...
BUFALO MOZZARELLA  YOU CAN OFTEN FIND THIS AT TRADER JOES, A SPECIALTY MARKET, OR AN ITALIAN MARKET.  THIS CHEESE IS MADE FROM WATER BUFFALO MILK.  IT IS A BIT MORE EXPENSIVE, BUT IT’S WORTH IT!***