Goodness, I am going to eat half of this, I have no shame.
Emeril’s Basic Pizza Sauce
from Emeril Green
1 tbsp olive oil
3/4 cup chopped yellow onions (1medium)
1/2 tsp minced garlic (2cloves)
1/4 tsp salt
4 1/2 tomato paste
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp crushed red pepper
1/8 tsp ground black pepper
1- 28 ounce can whole peeled tomatoes
1- 15 ounce can tomato sauce
1 cup water
1/2 tsp sugar
In a medium saucepot, heat the oil over medium heat. Add the onions, garlic, tomato paste, salt, basil, oregano, crushed red pepper, and black pepper, and cook stirring until soft, 5 minutes.
Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, water, tomato sauce, and sugar to the pot and stir well. Bring to a simmer over medium heat.
Lower the heat to medium low and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.
Use as a sauce for pasta or pizza.
Makes about 2 1/2 quarts.
*** I had enough sauce for my deep dish, my girls made a large cheese pizza, and just a little left over to dress my cheese ravoli for lunch the next day.***
Emeril Style Chicago Deep Dish Pizza
from Emeril Green
1 recipe basic pizza dough
1 cup duck confit shredded (didn’t use)
1 cup sauteed mixed mushrooms
1 cup carmelized onion
1 1/2 cups basic pizza sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parm
preheat the oven to 475 degrees
Oil a seasoned 12 inch round deep-dish pizza pan, or a cast iron skillet with extra-virgen olive oil. Press the dough into the pan pressing to the edgeand stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. When the dough has proofed in the pan, add the duck confit and distribute evenly. Repeat the process with the mushrooms and onions. Ladle the sauce evenly over the pizza and top with mozzarella and parm.
Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from oven slice and serve hot.
**I didn’t use duck confit, also I did not oil my pan, I left some of the bacon drippings in the pan. The pan is heavy so be careful***