On the Cayenne & Carob Sunday Supper menu today is homemade pizza with Jamie Oliver's The Quickest Tomato Sauce!
Seriously, it tasted as good as it looks!First get the dough started in your bread machine. That takes a good 1.5 hours before you need to pay attention to it again. In the meantime, make the pizza sauce. Despite the title as the "quickest" pizza sauce, I don't think it lived up to its name. 
The "Quickest" Tomato Sauce
Slightly adapted by Cayenne from Jamie Oliver at Home
Olive Oil
8 cloves of garlic, peeled, sliced
bunch of fresh basil, destemmed, leaves torn
24 ounces of chopped tomatoes with Italian herbs
Salt and Pepper to taste
Sure, it has a few simple ingredients but the process is a bit more complicated. After an hour of simmering, I had to shove it through a strainer and cook it another 30 minutes to come up a flavorful, bold pizza sauce with the right consistency.
By this time the dough should be done. I royally screwed up this next part because I don't like to follow recipes or rather I don't read them carefully. I was suppose to divide the dough into fourths, kneed it, and then set it in a warm spot to rise again (~20 minutes). Then the dough can be shaped, or refrigerated for 24 hours, or frozen for use up to 3 months later.
Instead, I threw the dough, wrapped in plastic, in the fridge (it was early afternoon and I wanted to cook it in the evening). TEB read the dough instructions more carefully and realized my error on that rising-step. He improvised by throwing the dough in the oven on warm for 10 minutes. With no visible rising-action going on and now with crusty dough, I shaped it, threw it in the oven for 8 minutes at the highest temp the oven will go.
Get all your pizza toppings ready while the pizza crust is in the oven. We used fresh sliced mozzarella, torn basil, sliced fresh mushrooms, shavings of Parmesan, precooked hot Italian sausage, and a drizzle of olive oil. 
Cook the pizza for 8-10 minutes until the top is golden and bubbly.
N.B. Crust: the crust turned out just fine, though I do think I have plenty of room to improve. I had a dough ball in the fridge in the fridge that we cooked the next day. It was still good. I also froze a dough ball to test out this whole freezing process. Apparently all I have to do is put the frozen dough in the fridge for 24 hours and then let it sit on the counter for 20 minutes before trying to shape it into a flat pizza crust. I'll let you know how that goes because this homemade pizza has the potential to be a Quick Dinner.
photo credit: Cayenne 09.13.09
The "Quickest" Tomato Sauce Slightly adapted by Cayenne from Jamie Oliver at Home
Olive Oil
8 cloves of garlic, peeled, sliced
bunch of fresh basil, destemmed, leaves torn
24 ounces of chopped tomatoes with Italian herbs
Salt and Pepper to taste
Sure, it has a few simple ingredients but the process is a bit more complicated. After an hour of simmering, I had to shove it through a strainer and cook it another 30 minutes to come up a flavorful, bold pizza sauce with the right consistency.
By this time the dough should be done. I royally screwed up this next part because I don't like to follow recipes or rather I don't read them carefully. I was suppose to divide the dough into fourths, kneed it, and then set it in a warm spot to rise again (~20 minutes). Then the dough can be shaped, or refrigerated for 24 hours, or frozen for use up to 3 months later.Instead, I threw the dough, wrapped in plastic, in the fridge (it was early afternoon and I wanted to cook it in the evening). TEB read the dough instructions more carefully and realized my error on that rising-step. He improvised by throwing the dough in the oven on warm for 10 minutes. With no visible rising-action going on and now with crusty dough, I shaped it, threw it in the oven for 8 minutes at the highest temp the oven will go.
Get all your pizza toppings ready while the pizza crust is in the oven. We used fresh sliced mozzarella, torn basil, sliced fresh mushrooms, shavings of Parmesan, precooked hot Italian sausage, and a drizzle of olive oil. 
Cook the pizza for 8-10 minutes until the top is golden and bubbly. N.B. Crust: the crust turned out just fine, though I do think I have plenty of room to improve. I had a dough ball in the fridge in the fridge that we cooked the next day. It was still good. I also froze a dough ball to test out this whole freezing process. Apparently all I have to do is put the frozen dough in the fridge for 24 hours and then let it sit on the counter for 20 minutes before trying to shape it into a flat pizza crust. I'll let you know how that goes because this homemade pizza has the potential to be a Quick Dinner.
photo credit: Cayenne 09.13.09
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3 comments:
That sounds divine! I have been wanting to try a new pizza sauce, I'll have to give that one a go sometime.
nice, i cook out of the naked chef book always, he's the best.
i learnt something recently about pizza sauce and that is not to cook it before hand because wen u put it in the oven it cooks again.
Jennifer, this jamie at home cookbook is really fantastic. tonight i'm going to try the grill mushroom risotto.
good tip about the pizza sauce: i'll have to try it.
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