(Roasted Tomato Sauce above) This recipe has become a sort-of-looked-forward-to-tradition in our home. In the summer, we grill the pizza right on the barbecue, but in the winter, we grill it on the middle rack, right in the oven. The "Roasted Tomato Sauce" is so fresh and is easy and fun to roast. I make this anytime I have extra tomatoes to use. (recipe below)
Roasted Tomato Sauce
3 lbs Roma tomatoes
3 red peppers (optional)
1 medium onion, sliced 1/4" thick
2 large carrots, sliced into 1/4" rounds
4 garlic cloves
1/2 tsp dried thyme
2 T olive oil
1 small can tomato paste
course salt and ground pepper
Cut tomatoes in half. Transfer to large baking sheet. Add onions, peppers, carrots, garlic, and thyme. Toss tomato mixture with olive oil, season generously with coarse salt and pepper. Spread in a single layer (tomatoes side down). Roast at 425 degrees until tender (45-60 minutes). Cool for 20 minutes. Using tongs or fingers, peel off tomato skins; discard. Transfer mixture, including juices and tomato paste, to a blender. Pulse until desired consistency. Let cool completely; transfer to an airtight container. Refrigerate up to 1 week, or freeze up to 3 months.
Pizza Dough
makes enough for 3 12 inch pizzas
1 cup warm water (105-115 degrees)
1 T. sugar
1 pkg active dry yeast
2 1/4 c. all-purpose flour
1 c. cake flour
1/2 T. kosher salt (course salt)
2 T. olive oil
More olive oil for brushing cooked crust.
Combine water, sugar, and yeast. Proof until foamy, about 5 minutes. Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil to yeast mixture once it has proofed, then pour into flour mixture. Knead on low or by hand for ten minutes.
Assembly
Roll out three 12 inch pizzas. Place on middle oven rack (475 degrees) or on rack in barbecue with lid closed, for 3-4 minutes. Will bubble. Take out and brush with olive oil. Add all toppings including sauce. Grill for another 4-5 minutes, until cheese melts. Enjoy!!
