I am really a snob when it comes to pizza. I like great pizza. Right now I am on a mission to make the best pizza. The total package has not come together yet, but I think that I have found part of the eluding pizza – the sauce. Back in July GI Joe took me the New York City for my birthday. We stayed at the lovely Waldorf Astoria and the concierge knew her stuff. The restaurants she suggested were some of the best I have been to. They were family owned serving great food along with great ambiance as well as having superb service. The last day we wanted something quick yet good before we caught our flight back to Atlanta and she suggested a small pizza place two blocks away. Now it was my birthday but, GI Joe loves pizza so I sacrificed for him and since he sat through Billy Elliott which by the way is great, I sprang for the pizza. We walked in and there were two other people there. Now what do you think when you walk in a restaurant and there is no one there. Yea me, too. What’s wrong? But we stayed and oh my gosh am I glad we did. I had the best pizza of my life. I am not exaggerating. Since it was MY birthday I ordered the pizza that I wanted Pizza Margherita. I was in heaven. Now because of this heavenly experience I am on this perfect pizza mission.
Last May Cooking Light did a wonderful feature on pizza. Since then I have made their Basic Pizza Sauce which by the way is very similar to Jaime Oliver’s sauce. I love it for its simplicity. The sweet and acid flavor is just right. The texture can be adjusted to your liking. Me I like the sauce on the chunky side so I just cut up the tomatoes with kitchen shears, but for a smoother sauce use an immersion blender. Any texture you choose you’re going to love the flavor. You do need to use San Marzano tomatoes which I found easily at Publix. This could be the key to the great flavor so I would not substitute another type. These tomatoes are packed in a very thick tomato sauce instead of a watery liquid that you find in other brands. So here is one part of the perfect pizza.
Basic Pizza Sauce from Cooking Light
- 2 Tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 1 28 ounce can San Marzano tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
Heat oil in a medium saucepan over medium heat. Add garlic to pan: cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture. Bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Can be stored in the refrigerator for up to two weeks. Bring to room temperature before using.
Makes enough sauce for 2 12 inch pizzas.By the way Atlanta Dish featured my blog last Friday. Check out their blog . They can dish out some good information about eating out in Atlanta.
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