This was the first time in years I had ever prepared a marinara sauce on my own. Not too shabby for a beginner. I relied on the advice of three women I’ve watched make homemade sauce.
I followed Lidia’s rule and added lots of garlic…because when it comes to Italian food, everything is better with garlic. Ina Garten boils down the Chianti with the sauteed onions and garlic before adding the tomatoes. And of course the Number 1 woman in my book (Mom) has always taught me a sprinkle of sugar cuts through the acidity of the sauce.
Topped with lots of cheese, a drizzle of oil and a sprinkle of chopped grilled chicken, this was one of the better pizzas I have made. And yes. I’m feeling proud 😉
1 store bought pizza dough
1 tablespoon cooking oil
1/2 of yellow onion, chopped
5 cloves of garlic, minced
1/4 cup red wine
1 (28 ounce) can of crushed tomatoes
1 tablespoon sugar
2 tablespoons parsley, chopped
Salt & Pepper to taste
1/4 cup grated cheese
1/2 cup shredded cheese (I used a blend of Mozzarella and Mild Cheddar)
1/4 cup grilled chicken, chopped
Oil for Drizzling
Preheat over to 375 degrees F.
In a large cast iron pan, saute onions in oil until translucent. Add the chopped garlic and cook for a few more minutes.
Add the wine and cook on high until it evaporates.
Stir in the crushed tomatoes, parsley, sugar and spices. Cover, but not all the way, and let simmer for about 15-20 minutes.
Roll out pizza dough and lay on a cornmeal dusted pizza pan. Blind bake for about 8 minutes or until the dough has puffed up.
Ladle enough sauce and add your choice of toppings.
Bake until golden and bubbly about 25 minutes or so.
Enjoy warm with a salad.
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