Cuisinart (105 - 115F manual Simple Tomato Sauce, Spicy Pepperoni and Mushroom Pizza, Ingredients

Similarly, you can use any prepared pizza sauce, but if you want to get creative and make your own you can start with this one.

Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza.

NOTE:

Saucing Your Pizza: Sometimes with sauce less is more. If you over sauce the pizza it can get soggy or slip off onto your stone creating a little bit of a mess. Keep the sauce simple and centered.

Simple Tomato Sauce

Yield: 1 10 -12 inch Pizza

Prep Time: 10-15 minutes

Cook Time: 5- 7 minutes

Total Time: 15-22 minutes

Spicy Pepperoni and Mushroom Pizza

INGREDIENTS:

•1 small onion (about 4-ounces), cut into

1-inch pieces

•½ tablespoon extra virgin olive oil

•4 garlic cloves

•¾ teaspoon dried oregano

•1 can (35-ounces) plum tomatoes, with juices

•2 sprigs fresh basil (10 to 12 large leaves)

•¼ cup dry white wine

•½ teaspoon kosher salt

•¼ teaspoon freshly ground black pepper

•¼ to¾ teaspoon red pepper flakes (optional, to taste, for a spicier sauce)

DIRECTIONS:

Insert the large metal chopping blade to the large work bowl of the Cuisinart® Food Processor. Add the onions and pulse to chop, about 10 times. Add the olive oil to a 6-quart saucepan over medium heat. When the oil shimmers across the pan add the onions. With the processor running, drop the garlic through the feed tube to chop. Add the garlic and oregano to the pan. Cook until onions are softened and the garlic is fragrant. While the onion mixture is cooking, add the tomatoes to the work bowl and pulse to chop. Add the tomatoes to the pan with the basil, wine and salt. Bring to a boil and then reduce the heat to low, cover the pan loosely and simmer for 50 to 60 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black pepper and optional red pepper flakes. Taste and adjust seasoning accordingly.

If you would like a sauce for pizza, continue to simmer, uncovered, for 40 additional minutes to reduce, stirring now and then. Transfer the reduced sauce to a bowl to cool before using as a pizza topping.

INGREDIENTS:

•Pizza Dough (page 3)

•2 tablespoons extra virgin olive oil

•3-4 white or cremini mushrooms, thinly sliced

•One 4-ounce jar roasted red peppers, drained well and cut into slices

•1 tablespoon chopped fresh garlic

•Salt and freshly ground black pepper

•1/2 cup pizza sauce

•1/4 teaspoon of crushed red pepper flakes

•6 ounces fresh mozzarella, grated

•4 ounces pepperoni, thinly sliced

DIRECTIONS:

Place a skillet over medium-high heat. Add oil when pan gets hot. Add the mushrooms and cook them, stirring regularly, until they soften, about 7 minutes. Add the roasted peppers and garlic and cook for 1 minute more. Season with salt and pepper to taste and transfer to a bowl.

On a lightly floured surface, roll out pizza dough using a rolling pin or your hands. Sprinkle a light dusting of cornmeal on the pizza peel and carefully place dough on top.

Spoon a layer of sauce over the dough. Add the cheese, the mushroom mixture, then the pepperoni. Place in pizza oven for 5-7 minutes. Remove pizza from oven using pizza peel. Transfer to a large cutting board, slice and enjoy!

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This sauce freezes well.

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