Home-made Pizza Bread with Marzemino della Venezie, Villa Mura, Sartori.
Nothing beats a home-made pizza. This is a cheat’s version using lovely, crunchy, savoury sourdough as a base. It may seem labour intensive to make a fresh tomato sauce but it’s such an easy recipe - the secret is in the slow cooking. The sauce stretches out beautifully, and can be frozen in batches to be used again with pasta or casseroles. The sourdough bread is a brilliant solution when you are pushed for time.
Fresh tomato sauce:
2 x 800g tin of plum tomatoes
3 tablespoons olive oil
4 red onions, peeled and sliced thinly
2 cloves garlic, sliced thinly
1 teaspoon brown sugar
Our favourite toppings:
Fresh rosemary – finely chopped
½ Red onion finely sliced
Buffalo Mozzarella, Cheddar cheese, parmesan, mascarpone.
Home - made sourdough – thinly sliced.
For the tomato sauce: warm the olive oil in a heavy-based pan and gently fry the sliced onions until they are super soft and almost caramelized – this will take at least 40 minutes. Add garlic for 5 minutes, then tip in the tins of tomatoes, sugar and seasoning. Slow cook for at least 1 hour. The oil should come to the surface and the sauce will be dark red and extremely thick with no juice at all. Using a hand blender, whizz until smooth and check seasoning.
Lightly toast the sourdough under a grill – one side only – then turn the slices over and smear with a thin layer of the tomato sauce and attack with your preferred topping. We love ripping up a few slices of chorizo and sprinkling on some finely chopped rosemary (surprisingly amazing). Don’t go completely Italian, Americans have the right idea - cheddar cheese is incredible on pizza as are blobs of mascarpone – calorific but lush.
Place under a hot grill until bubbling and delectable, then garnish with a torn, flurry of basil leaves to pretty it up.