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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, September 7, 2011

Thin Crust Pizza With Robust Tomato Sauce

Thin crust pizza made from scratch with onions, chorizo, jalapeño, black olives and sundried tomato topped with grated Pecorino Romano cheese

Bread flour 1 3/4 cup (Substitute with whole wheat flour for low-cal version)
Salt 1/2 tsp
Baking powder 3/4 tsp
1 tbs olive oil
Dark corn syrup 1 1/2 tsp (Not required for low-cal version)
Water 1/2 cup
Pizza Sauce


Preheat oven to 425.  Whip all ingredients in the mixing bowl until thoroughly combined.  Add water by little to make the dough pull away from the sides of the bowl.  If dough becomes too wet, add more flour.  Shape into a ball and place on a floured kitchen counter or board.  Pat into a disc and roll out until paper thin (like chappati).  Trim edges to create a circle. Slide dough onto a pizza dish or a wooden kitchen board (greased with olive oil and flour). Then add the pizza sauce and toppings of your choice. Bake for 15 minutes, and then use a spatula to check the edge of the pizza to ensure crust is done but not burning.  For crunchy crust, cook for another 2.5 minutes. 

Pizza Sauce:

Pureed tomatoes – 1 can (28oz)
Finely diced tomatoes – 1 can (14 oz)
Green bell pepper - 1 Tbs (finely chopped)
Yellow onion – 2 Tbs (finely chopped)
Minced garlic – 1 tsp
Thyme - 1 tsp
Oregano - 1 tsp
Salt and pepper

Put all ingredients in a blender/food processor and puree until smooth. Pour into saucepan and heat on low flame for 15 minutes. Cool before using.

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