Norman’s Quick Pizza Sauce (and my favorite pizza)

Norman’s Quick Pizza Sauce (and my favorite pizza)

Several times since the flood, I've made pizzas for my new housemates. Anyone who knows me knows I love to make pizza. It is the one meal I make more than any other. You like pizza, don't you? Pizza has always been one of my favorite foods. I can eat it three or four times a week without tiring of it. I know because there are weeks when I have it that often. It seems like I’m always making pizza.

I don’t know how many times I have come home after work wondering what I was going to make for dinner. I’d scour the fridge and wouldn’t find much, just some cheese and a few slices of genoa salami, but that was enough. I’d whip up a batch of bread dough, shape it and assemble a simple pizza. By the time I change clothes, answered some email, and open a bottle of wine, my pizza would be ready.

I can’t think of a meal I enjoy more than pizza and wine. I was wondering, am I correct in thinking that a 16” pizza and a 750ml bottle of wine are single-serving portions? I hope so, because if not, I’m over-serving myself.

Here is the sauce I often use when I make pizza. It is not cooked ahead of time, and just takes a few minutes to throw together. As a bonus, I am including directions for my favorite pizza. 

You can substitute other thinly sliced Italian meats for the salami with equally good results. If you don’t have any of these, you can add some crisp bacon and it won’t be bad either. How can you go wrong?

Sauce ingredients

1 28 oz. can of ground tomatoes

1/4 cup of extra good olive oil

1 clove of garlic, smashed and minced very fine

1 tsp. oregano

1/2 tsp Cajun seasoning

Several grindings of black pepper

A couple of dashes of onion powder

1/4 white wine

1/4 cup grated parmesan cheese

Dash of Tabasco

Preparation

Put all the ingredients in a bowl. I don't measure this stuff, I just guess. Just throw it in. Stir to mix well. Allow the sauce to sit at room temperature for about a half hour to blend the flavors.

My favorite pizza

Take some of my homemade pizza dough and form it into a pizza crust. Top the dough with a generous layer of this sauce. Spread it out evenly. Top the sauce with a layer of thinly sliced genoa salami. Top the pizza with layers of parmesan, provolone and mozzarella cheeses. If you have some asiago, add that too.

Hit the top of the pizza with fresh ground pepper, some oregano and a touch of red pepper flakes. Bake at 435º until golden brown, about 20 minutes. When you take the pizza out of the oven, pour a thin layer of your best olive oil over the top. Let the pizza stand for five minutes before slicing.

Serving

Along with this pizza, you want to serve a crisp romaine salad with olive oil and red wine vinegar. Put some Kalamata olives, feta cheese and some thinly sliced onions on the salad for good measure. Set out a plate with some carrots, celery and bell pepper strips. Open a good bottle of Chianti. Have some extra parmesan cheese and red pepper flakes to sprinkle on the pizza, just in case you need it. If you have room, serve a little fruit salad for dessert.