It must be super domestic Sunday because not only did I whip up eggs benedict for brunch, but then I decided some homemade marinara sauce would be a good idea. And then the homemade marinara turned into pizza margherita.
- 3 cloves of garlic, diced
- 1/2 cup extra virgin olive oil
- 2 big cans of tomatoes. I used diced and whole and then mushed ‘em up a bunch while they were simmering
- Oregano to taste. I was given some dried oregano from a co-workers garden for Christmas, but you could use fresh or store bought dried too.
- Salt and pepper to taste
- 2 dried bay leafs
Add olive oil to large pot or saucepan over medium heat. Add garlic and stir until it’s translucent - about 7 or 8 minutes. Add canned tomatoes, oregano, salt and pepper and bay leaves and stir together. Turn heat to low and simmer for about an hour. Taste frequently. It’s delicious.
The pizza dough: I use the recipe from Smitten Kitchen, so I’ll just direct you there. A secret though: I put the rolled out crust in the oven for about 3 minutes before adding toppings so it’s extra crispy.
Pizza toppings: I went with the marinara (duh), fresh mozarella and fresh basil. After adding toppings, I cooked it for another 6 minutes.
The result: probably the best pizza I’ve made at home.
It might seem like a lot of work, but I swear it’s not. There’s also an immense amount of satisfaction in making something from scratch and knowing exactly what ingredients are in what you’re eating.