First, I need to make my Garlic Cream Sauce. This tasty substitute for tomato-based pizza sauce makes it possible for my sister to join in the party. Even traditional pizza lovers will like this sauce as an occasional change.
I peel a few large cloves of garlic (how many depends on how much you like garlic). We love it so I usually do 3-4 cloves. I add them to about 1/2 cup heavy cream (half & half is okay if you prefer). Bring the garlic and cream to a simmer and cook until the garlic cloves are cooked through and soft. You can use a blender, stick blender, fork, potato masher, whatever you have, to blend the garlic and cream. Next, mix the cooled garlic cream into 8 oz. ricotta cheese. Season to taste with chopped fresh or dry herbs (basil, oregano, thyme, parsley) and S&P. Refrigerate until you are ready to assemble your pizza.
It is acceptable to use bottled pizza sauce. It works and when you are pressed for time go ahead and make the dough and use bottled sauce. If you have time and want to be creative, try this recipe. Essentially, it is an extra thick marinara sauce.
1/2 28 oz. can San Marzano style whole peeled tomatoes in sauce. Just the tomatoes, no sauce.
1 6 oz. can tomato paste
3-4 large cloves of garlic
1/2 medium onion
Dry herbs (thyme, oregano, basil, parsley) to taste
1 tsp sugar (optional: When you taste the sauce you will know if you need it to lessen the acidity of the tomatoes).
Place the tomatoes, paste, garlic and onion in a blender or food processor and blend until smooth. Pour into a crock pot and cook on low for 4 hours. Add herbs and seasonings once the sauce is simmering & stir. You can leave the lid off for the last hour if the sauce is not thick enough. Refrigerate until you are ready to assemble your pizza.
3 cups Bread Flour
2 1/4 tsp active dry yeast
2 tsp kosher salt
1 1/2 cups warm water
Preheat your oven to 425F. Follow along with the slide show for the method.