Pizza Margherita with No Cook Pizza Sauce

If you don't have time to make the sauce, here's a recipe that is easy to make from Color and Spices. 

Tomato slices
Fresh mozzarella
Fresh basil leaves
Olive oil
Tomato: 600 gm
Garlic: 2 cloves
Fresh basil: 1 tbsp
Olive oil: 2 tbsp
Honey: 1 tbsp
Chili flakes: 1-2 tsp (optional)
Salt to taste
Black pepper powder for seasoning

1. Use fully ripe tomatoes or canned tomatoes for best result. If using whole tomatoes, dice the tomatoes and discard the seeds. Chop fresh basil.
2. Put all the ingredients for sauce in a blender and blend to a smooth paste, do not add any extra water. Check seasoning and adjust accordingly. I added a teaspoon of chili flakes to spice up the sauce, it is optional.

Assembling the Pizza:
1. Preheat oven to 475 F.
2. After punching down the dough, divide the dough into two equal halves. If you are using a 14 inch round pizza pan then work with one half. You can keep the other half for future use. Wrap the dough with cling film and store in refrigerator, for 2-3 days. Or you can divide the dough into 4 parts, as I did, for 4 personal 7 inch pizzas.
3. Dust the pizza pan (you can also use baking sheet) with flour or cornmeal, spread the dough on the pan evenly. Brush dough with olive oil. Cover the dough with a cling wrap and let it rise for 30 min at room temperature.
4. After 30 min the dough will rise again, spread the tomato sauce, arrange sliced tomato and fresh mozzarella and basil. As tomato releases water, after slicing the tomato shake off all the seeds and excess juice.
5. Cook the pizza in the middle rack for 15-20 min (if using a 14 inch pan), or for 10-12 min (if using a 7 inch pan) in the preheated oven. When the cheese bubbles up and few brown spots appear the pizza is done. Garnish with some fresh basil and serve hot.

Posted by Diane Araga, on December 11, 2013 at 10:00 AM