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.
Pizza Romano
Recipe By Estee Kafra
- Cook & Prep: 1 h
- Serving: 6
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Contains:
Ingredients (9)
For the Pizza
Sauce
Start Cooking
For the Pizza Sauce
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Pulse the canned tomatoes with a food processor or just stick an immersion blender right into the can.
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Pour into a saucepan and cook uncovered over medium heat for about 40 minutes.
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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.
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Remove from heat and let cool. Can be refrigerated for up to 2 weeks in an airtight container.
For the Pizza
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Preheat oven to broil.
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Roll out the pizza dough and place on a lined baking sheet or a pizza stone.
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Spread sauce over dough, and then sprinkle with cheese and top with basil leaves and seasonings.
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Bake for 10–12 minutes or until crust has turned golden brown.
Credits
Photographer: Hudi Greenberger
Food Styling: Renee Muller
