pizza night

You know, there are very few things in this world I love more than a good old-fashioned slice of pizza.

Between the cheese, the tomato sauce, the crusty dough….what more is there to love?

Oh wait, a few thin slices of pepperoni makes things a little better.

I cannot tell you the last time I had a slice of pepperoni pizza.  It’s literally been years.

Thank god my mom and dad have been on a pepperoni pizza craze recently.  They make the best pizza dough and their toppings are out of this world.

You cannot tell me that doesn’t look good! It’s beautiful.

My parents have been making pizza dough weekly and cooking up fantastic pizza on their Big Green Egg.

My dad is very proud of his toy.  He loves this thing!

So any excuse to break out the Green Egg my dad jumps on.   Our last meal before heading back east was a great one.  Thanks mom and dad.

The highlight of the pizza was the AMAZING tomato sauce.  This sauce is the best tomato sauce I have ever had.  It knocked my socks off and I cannot wait to make a batch for Taylor and me to have on hand for any occasion.  Pizza party, pasta party, you name it.  Do yourself a favor and make a batch of this tonight.  The recipe is from the Big Green Egg cookbook.  Enjoy

Ingredients
1/4 cup extra virgin olive oil
1/2 cup chopped yellow onion
2 Tbs. mince garlic
1 (28-ounce) can whole San Marzano tomatoes chopped
1/2 to 1 teaspoon red chiles flakes
1 teaspoon dried oregano
1 cup firmly packed fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Heat olive oil in a 3 quart saucepan on a stovetop.
Add onion and saute for 3 to 4 minutes, uncovered, until translucent. Add the garlic and cook for 1 minute, then add the tomatoes and the chile flakes and simmer for 15 to 18 minutes, until the flavors are combined.
Remove the sauce from the heat and add the oregano, basil, salt and pepper. Carefully spoon the sauce into the bowl of a food processor fitted with the steel blade or into a blender, or use an immersion blender. Puree the sauce until it is completely smooth.
Refrigerate up to 1 week or freeze up to 1 month in an airtight container or an re-sealable plastic bag.
Makes 3 cups
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