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This was in Porthole Magazine this month. Sorry if someone else has already posted it.
4 oz. extra-virgin olive oil
1/2 oz chopped garlic
1 1/2 oz fresh chopped basil leaves
1/2 oz fresh chopped oregano leaves
6 lbs diced tomatoes
8 oz tomoato paste
salt and ground pepper, to taste
Saute the garlic in olive oil until translucent, then add basil and oregano. When cool, transfer to a food processor and add the tomatoes and tomato paste and mix, leaving the tomatoes chunky. Season with salt and pepper. Sauce is best prepared a day in advance and refrigerated until ready to use (Makes enough for six pizzas).
1/2 oz semolina flour
1 frozen unbaked 12-inch pizza crust
1/2 oz olive oil
2 oz pizza sauce
3 oz shredded mozzarella cheese
1/2 oz each: diced onions, diced green pepper, diced red pepper
1 oz chopped pizza sausage
Sprinkle semolina flour in a 12-inch diameter pizza pan. Brush the outer surface of the frozen pizza dough with the olive oil and place in the pan for 30 minutes. Strech the dough to the sides of the pan, cover with a towel and let it poof (in a warm spot) for two hours. Spread the pizza sauce evenly over the pizza dough (leave 1/4 inch rim free). Sprinkle with the mozzarella cheese (leave 1/4 inch rim free; put more cheese on the outside than inside, because when cheese melts it will run towards the center; the dough rises more on the outside) and let it poof for about one more hour. Sprinkle on the diced onions, peppers, and sausage. Preheat oven to highest heat (500 degrees if possible). Bake pizza on a baking stone or cookie sheet for 6 1/2 minutes, until cheese melts.
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