This is one of my family’s favourite supper, home made pizza. I make this at least once every two weeks and it’s a hit!
2 tbsp olive oil
1 tbsp butter
1/2 cup onion, chopped
1/4 cup cup celery, chopped
1 garlic clove, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tbsp grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small bay leaf
1 teaspoon fennel seed
In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
Add tomato sauce and tomato paste and stir until smooth.
Add remaining ingredients and bring to a slow simmer. Simmer for 60 minutes. Remove the bay leaf.
I double the recipe and freeze the sauce in Ziploc bags so I always have some in the freezer.
1/2 teaspoon of dried yeast
1/2 teaspoon of olive oil
170 ml of of lukewarm water
Add the flour and a generous pinch of salt to a large bowl and make a well in the middle.
Pour water into a measuring cup then add the yeast sugar and olive oil. Stir well until the yeast has dissolved.
Gradually poor the water into the well and use a fork to mix in the flour from the sides, then bring it together with your hands into a slightly sticky dough.
Dust a clean work surface and your hands with plenty of flour and knead the dough for around 5 minutes, or until soft and springy.
Place dough into a flour dusted bowl, cover with a damp dish towel and leave to rise in a warm place for about 1 hour, or until doubled in size.
Knock the air out of the dough, the transfer to a flour dusted work surface.
Using a flour-dusted rolling pin or hands, stretch the dough out so it’s slightly smaller then baking sheet.
Carefully place the dough on the sheet and stretch it out to the edges.
Spoon the pizza sauce onto the dough and top with peperoni, cheese and more of your favourite toppings. Cook at 400 for about 15 minutes.