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Submitted by: Yugal
PIZZA WITH TOMATOES, MOZZARELLA, OLIVE OIL, PARMESAN
One 10- 11-inch pizza Classic pizza Margherita is made
with tomatoes, mozzarella cheese, olive oil, and Parmesan cheese. Optionally
you can add any or all of: garlic, oregano, basil.
1 cup basic tomato sauce or 1 cup ripe tomatoes, seeded,
drained and cut in to strips.
2 tablespoons olive oil
1 teaspoon salt
1/2 Cup mozzarella cheese (more or less to taste)
1 - 2 T Parmesan cheese
Optional: oregano, basil
Assembling and baking the pizza:
OVEN rack at top of oven.
A baking stone or quarry tiles to line the oven rack.
Preheat oven to 450 degrees F. (at least 30 minutes)
ROLL out the pizza dough on a floured surface, turning
occasionally, into a circle 10- 11-inches in diameter - until it is about
PINCH the the outside rim of the circle to create a
slightly raised edge to retain the sauce.
PLACE the pizza on a floured baker's paddle, or a thick
piece of cardboard (I use an overturned Teflon cookie sheet if I can't find
WHEN the oven is hot and you are ready to bake the
SPREAD the mozzarella on the dough, followed by the tomato
SPRINKLE with 2 or 3 pinches of salt, the oregano or
basil, and the Parmesan cheese.
SLIDE the pizza onto the baker's stone or tiles. Bake for
15-20 minutes, until the outer edge is a deep golden brown.
BASIC TOMATO SAUCE
Salsa di pomodoro
Preparation - Easy
About 2 cups A basic all-purpose tomato sauce, this may be
put up in canning jars for long storage. Simply adjust the other ingredients
for the quantity of tomatoes you have available and cook the sauce. Then
fill clean pint or half-pint (depending on the size of your household)
canning jars to within a half-inch of the top, screw down the lids, immerse
them in water to a depth of one inch in a stockpot or canning pot (put a
layer of newspaper on the bottom t o keep the jars from banging around),
bring to a boil, and boil for 30 minutes. Using tongs, remove the jars from
the water and set them aside on a cloth towel until the lids ping,
indicating that they are fully sealed. Tight en the lids once more and
2 or 3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
3 1/2 pounds fresh ripe tomatoes, cut in chunks, or one
28-ounce can whole tomatoes, with juice, chopped
1 teaspoon salt (omit if using canned tomatoes)
1/2 teaspoon sugar
IN a heavy noncreative saucepan over low heat, sweat the
garlic in the oil until it begins to soften, about 5 to 7 minutes. Add the
tomatoes, salt if you wish, and sugar, raise the heat slightly, and cook
rapidly, stirring frequently, while the tomatoes give off their juice and
cook down to a thick mass - l5 to 20 minutes. Watch the mixture carefully
toward the end to make sure it doesn't scorch.
PUT the sauce through the fine disk of a food mill,
discarding the seeds, b its of skin, and other residue. If the sauce seems
thin, return it to medium-low heat and continue cooking, stirring constantly
and watching very care fully, until it reaches the desired consistency.
Preparation - 1 - 2 hours for dough to rise One 10- to
11-inch pizza Remember that pizza needs a very hot oven - commercial pizza
ovens run about 700 degrees F. 1 1/2 cups flour 1 teaspoon salt 1 tablespoon
olive oil 1/2 teaspoon instant or rapid-rise yeast, dissolved in 1/2 cup
NOTE: Be careful with measuring - 1 cup in a Pyrex
measuring beaker can be different from a simple 1 cup measuring cup. You can
adjust by adding flour or water, but it increases the work.
DISSOLVE yeast in lukewarm water and add salt and olive
IN a separate, large mixing bowl, put 1 cup flour.
POUR the salt, dissolved yeast, and olive oil mixture onto
the flour in the mixing bowl and combine the flour with all the other
ingredients. Mix with a wooden spoon or rubber spatula, slowly adding flour
until the mixture ca n be worked by hand without the dough sticking unduly
to your hands. Turn out on a surface dusted with flour and kneed, dusting
with small amounts of flour if necessary (about 8 minutes) until you have a
smooth, consistent, elastic ball.
PLACE the kneaded dough in a covered bowl in warm,
non-drafty place to allow w dough to rise until doubled in bulk - 1 - 3
hours. Dough should be firm and elastic. The dough can 'hold' a few hours
longer if you wish.
WITH A FOOD PROCESSOR:
PUT the flour and salt into the processor. Start
processor, then slowly add the dissolved yeast and the olive oil. Continue
processing until dough for ms a ball, or glutinous fragments.
REMOVE from processor, knead by hand until you have a
smooth, consistent elastic ball. Dust with flour if mixture is too sticky.
PLACE the kneaded dough in a covered bowl in warm, non-drafty place to allow
dough to rise until doubled in bulk - 1 - 3 hours. Dough should be firm and
elastic. The dough can 'hold' a few hours longer if you wish. TIP: IT'S
QUITE SIMPLE, EVEN THOUGH IT LOOKS SO LONG, FOR THOSE WHO CAN MAKE THE
SAUCE, JUST GET A BASE AND THEN ADD YOUR TOPPINGS, BUT THE SAUCE IS A
MUST....IT TASTES AMAZING...ENJOY !!!
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