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tomato tomato paste Parmesan cheese garlic onion powder oregano flakes salt white sugar sugar thoroughly mixed
Viewed: 47 - Published at: 8 years agoIngredients
- 1 typical (usually small = 6 oz.) can of tomato paste.
- 1 typical (usually small) can left-over from tomato paste (above) refilled with hot tap water.
- 2 tablespoons grated Parmesan cheese.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon onion powder.
- 1/4 teaspoon dried oregano flakes.
- 1/4 teaspoon salt.
- 1 3/4 teaspoons white sugar.
- (I suggest you taste after mixing in the first teaspoon of sugar, then
- proceed by 1/4 teaspoons, thoroughly mixed, to your own, tasted preference with the can of tomato paste you are using. Different manufacturer's and different processing mechanisms produce different tomato pastes in terms of sweetness.)
Method
- Thoroughly combine all ingredients, mixing hot water COMPLETELY into tomato paste as the first step, then spread, uncooked, on top of the fork-indented, uncooked pizza crust on a sixteen inch pizza screen or pan with holes in it. (A blender would probably make this process of mixing the sauce more thorough and a little faster.) You need to avoid permitting clumps of paste to remain, or you'll be eating pizza bites that taste bad every now and then when you take a bite that has only what was left as a lump of tomato paste on top. Use hot tap water to make the mixing by hand easier. (I believe this is the right amount of sauce for a sixteen inch pizza made using two cups of flour. If you use one cup, roughly, of flour to make your dough, use half of the sauce recipe.) There is no pre-cooking of the sauce. Just put it on top of the crust after you have made little indentations all over the crust with a fork ("fork-indented"). (When you finish with your pizza, I'd recommend a very light sprinkling of oregano over the top before putting it in the oven.)
