When tomatoes are in season and at their best, it is a great idea to make multiple quantities of this easy pizza sauce and freeze it for later use. It is also works well heated and served as a quick pasta sauce.
This recipe is from my Summer 2015 issue!
You will need:
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
14 oz ripe tomatoes, roughly chopped
1 tablespoon mixed herbs, freshly chopped (thyme, rosemary, oregano, marjoram, flat leaf parsley)
sea salt and black pepper, to taste
1⁄2 large cauliflower
11⁄2 oz Parmesan cheese,finely grated
2 tablespoons almond meal
2 teaspoons mixed herbs,freshly chopped
1 egg, lightly beaten
salt and black pepper, to taste
3 oz soft goat cheese
12 pitted black olives
pinch dried chilli flakes
fresh basil leaves, for serving
- Heat oil in a saucepan, add garlic and onion, and cook for 2 minutes or until onion is soft.
- Add tomatoes, reduce heat to low, and cook for 10 minutes, stirring occasionally.
- Spoon tomato mix into a food processor or blender and pulse until thick and pulpy.
- Return to saucepan and bring to a boil, then continue stirring until sauce thickens—about 5 minutes.
- Stir in herbs and season with salt and pepper.
- Remove from heat and cool completely.
- Preheat the oven 425°F and place a pizza stone or baking tray in the oven to heat up.
- Roughly chop the cauliflower into florets.
- Place raw cauliflower florets in a food processor and process until finely chopped. Alternatively, you can grate by hand.
- Transfer the cauliflower to a fine steamer basket and place over a saucepan of boiling water.
- Cover and cook for about 6 minutes or until soft (or you can cook them in a covered heatproof bowl in a microwave oven with a little water added).
- Transfer cooked cauliflower in a large colander and allow to cool for 5 minutes.
- Mound the cauliflower in the center of a clean tea towel or piece of muslin and bring the edges together to enclose.
- Wrap tightly and squeeze out as much water as possible. Take care, as the water will be hot.
- Transfer the dry cauliflower mixture to a bowl and mix in the Parmesan cheese, almond meal, and extra mixed herbs.
- Season to taste, add the egg, and mix well until combined.
- Place the cauliflower mixture into the center of a large piece of parchment paper. Using your hands, firmly press into a 12” x 1⁄4” circle (if using a baking tray, shape the mixture to suit).
- Slide the parchment paper and pizza base on to the preheated pizza stone or baking tray.
- Spray or brush the surface of the pizza with olive oil.
- Bake for 25 minutes until golden on top and firm to touch.
- Once out of the oven, spread the pizza sauce evenly over the base and dot with goat cheese.
- Arrange the olives around the base and sprinkle with chili flakes.
- Return to the oven and cook for another 5 minutes until the toppings are heated through and the base is crisp.
- Serve topped with basil leaves and add sea salt and black pepper to taste.
Made it? Tell us about it–