DBWallis
TVWBB Super Fan
My lovely wife was out to dinner with an out-of-town friend on Wednesday, so I was on my own for dinner. I chose my favorite pizza: spicy Italian sausage with garlic marinated roasted green peppers and my own pizza sauce.
The sauce is dark and rich, with tomato sauce, tomato paste, onion, garlic, fresh ground fennel, oregano, basil, crushed red pepper, S&P, a touch of brown sugar, and a splash of really good balsamic vinegar.
The green peppers are fire-roasted, skin remove, seeded and cut into strips, and then marinated in extra-virgin olive oil and a heap of garlic. By a heap, I mean about 1 head per pepper. The longer these beauties sit, the better they get! 24 hours is a minimum, a week is better!
Here is the pizza during assembly, with homemade crust, sauce, sausage and peppers. Note the generous sprinkling of garlic
Topped with about 2/3 pound of fresh-grated mozzerella:
and the final product, after a 10 minute bask in a 550 degree oven on a pizza stone:
The sauce is dark and rich, with tomato sauce, tomato paste, onion, garlic, fresh ground fennel, oregano, basil, crushed red pepper, S&P, a touch of brown sugar, and a splash of really good balsamic vinegar.
The green peppers are fire-roasted, skin remove, seeded and cut into strips, and then marinated in extra-virgin olive oil and a heap of garlic. By a heap, I mean about 1 head per pepper. The longer these beauties sit, the better they get! 24 hours is a minimum, a week is better!
Here is the pizza during assembly, with homemade crust, sauce, sausage and peppers. Note the generous sprinkling of garlic
Topped with about 2/3 pound of fresh-grated mozzerella:
and the final product, after a 10 minute bask in a 550 degree oven on a pizza stone:
