Simple and scrumptious!

I just love pizza, although I don't eat it very often, mostly because it' something I like to eat at home and I find that the take away/order in stuff is too greasy, the crust is too thick, the ingredients are canned, ( I make an exception for corn of course!),  and the kids and I don't feel too well afterwards!! So every now and then we make our own, sometimes the dough is homemade but in a rush, this ready made one works perfectly. The tomato sauce is simple to do and makes all the difference!  

The effortless pizza...

My tomato sauce

  1. 1 can of whole tinned tomatoes
  2. 2 cloves of garlic, finely chopped
  3. fresh herbs (or dry if you don't have fresh ones at hand), such as oregano, rosemary and thyme
  4. 1 cube chicken stock (optional)
  5. good glug of red wine
  6. olive oil
  7. salt and pepper

In  a deep frying pan, fry your garlic gently in olive oil, and when cooked, add your tinned tomatoes. Cook for a few minutes, then add your chicken cube, herbs, salt and pepper and the wine. Let simmer for as long as possible, (I sometimes leave it on low for an hour), the longer you leave it, the tastier it becomes. Remove fresh herbs in case you used them, and using an electric hand held blender, blend the mixture into a sauce. Adjust the flavours, and if you find it too acidic, add a tiny bit of sugar. Let cool, and I normally fill up as many tiny tupperware's of it as I can and freeze to use later. 

Making your pizza...

Roll out your dough, and cover with tomato sauce, roll the edges inwards so that the sauce doesn't dribble over. Brush the borders with water. Sprinkle, your ham, then the corn, cheese, herbs, freshly ground black pepper, and a drizzle of olive and in the oven, at 200 C for 15 minutes. When golden and bubbling, place it on a board and it's ready to eat! 

I actually made 2 pizzas, the other with fresh mushrooms and green peppers, so you too can use your imagination and put on your favorite toppings, salami, rucola, basil leaves, tuna and onion, 3 kinds of cheeses, artichokes and prosciutto, spicy chouriço, and the list is endless...