Wood-fired Pizzas

Not a typical Monday morning at school. Picking herbs from the school garden, making pizzas and firing them in the schools outdoor kitchen pizza oven. And eating them, of course.

We don’t have a pizza oven at home, not even a pizza stone but we manage to churn out delicious pizzas every week. Friday night is pizza night for our family. I get the dough on just before school pick up. In Summer it only takes an hour to rise so I might make it later. But at the moment, due to the cooler weather, I need to give it a couple of hours. We always make the Bill Granger pizza dough as it is easy and yummy.

Here is a link to Bill’s pizza recipe and 3 of his tomato sauce recipes that are all in his book ‘Feed Me Now’. I mostly make the ‘tomato sauce’ recipe. But sometimes I cut corners and just make the following which is really just leaving out the onion.

basic tomato sauce

olive oil
1 – 2 garlic cloves, sliced
dried oregano
chilli flakes
1 x 400g tin of whole peeled tomatoes
pinch of brown sugar
sea salt and freshly ground black pepper

In a saucepan pour in enough olive oil to coat the base and put it over a low heat. Add the garlic, chilli and oregano and swirl – don’t let the garlic brown at all. Open the tin of tomatoes and tip into a bowl. Crush the tomatoes in your hands. Tip the tomatoes into the flavoured oil. Bring to a simmer and add sugar and seasonings to taste.

If you have the time you can allow this to simmer and reduce then puree up for a smooth sauce. But I just use it as is.

a really basic tomato sauce

(Brooke’s recipe)

3 heaped tablespoons tomato paste
1 garlic clove, crushed
dried oregano
sea salt and freshly ground pepper

Mix all the above ingredients together and stir in enough water to make a sauce consistency.

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