Pizza Romano

Recipe By Estee Kafra

Cook & Prep: 1 h
Serving: 6
Contains:

Preference: Dairy
Difficulty: Medium
Occasion: Chanukah , Nine Days
Source: Family Table by Mishpacha Magazine

Sometimes the best are the classics. After all, they are classics for a reason! I don’t want to give amounts for the cheese here, as everyone has their personal tastes… and that’s what makes homemade pizza night so much fun.

Ingredients (9)

For the Pizza

1 portion pizza dough
fresh mozzarella cheese
some pizza cheese
handful of fresh basil leaves
red pepper flakes to taste
fresh Gefen Black Pepper to taste

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Gefen Black Peppercorns Spice Grinder

Sauce

1 24-oz. can whole peeled or diced tomatoes
1 and 1/2 teaspoon brown sugar
1/2 teaspoon salt

Start Cooking

For the Pizza Sauce

Pulse the canned tomatoes with a food processor or just stick an immersion blender right into the can.
Pour into a saucepan and cook uncovered over medium heat for about 40 minutes.
The sauce should reduce to about half. Stir occasionally to make sure it’s not burning. Add the sugar and salt about halfway through the cooking.
Remove from heat and let cool. Can be refrigerated for up to 2 weeks in an airtight container.

For the Pizza

Preheat oven to broil.
Roll out the pizza dough and place on a lined baking sheet or a pizza stone.
Spread sauce over dough, and then sprinkle with cheese and top with basil leaves and seasonings.
Bake for 10–12 minutes or until crust has turned golden brown.