I've made this pizza for over 30 years now and never actually measured the ingredients, just tasted as I made it. I measured ingredients this time in order to write up this recipe for the big oven data base. We love it and our grandchildren insist on it every time they visit.
The best pepperoni in the world for this pizza is Chris Brothers pepperoni from the east coast in Canada. Needless to say if one of our relatives visits from the east they are especially welcomed if they bring this.
Yield: 8 Ready in 45 minutes
52 people trying soon
|-- Sauce --|
|1 28-oz canCrushed Tomatoes; 796 ml|
|1 5.5-oz canTomato paste; 156 ml|
|1/4 teaspoonBlack pepper|
|1 1/2 teaspoonItalian seasoning|
|1/2 teaspoonCrushed chillies|
|-- Dough --|
|Big oven recipe # 158486|
|-- Toppings --|
|1 10-oz canMushrooms; pieces and stems|
|300 gramsMozzerella cheese; (up to 400-g)|
|Any thing else you like|
Ricks Pizza Preparation
Make pizza dough as per recipe.
(sauce recipe makes enough for 2 pizza's if only making one the rest can be frozen and used later.)
Add all ingredients to your food processor and blend until smooth.
Follow my suggestions or choose your own. I sometimes add some old cheddar for a different taste.
Roll dough out on to greased pizza stones or cookie sheets. Add sauce and spread evenly over dough. Add the toppings you like and top with the cheese.
Bake in 350 deg. oven until done. 20 - 30 minutes. (cheese will be bubbling)
Slice and serve immediately
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7 years, 7 months, 4 days, 15 hours, 59 minutes ago
[I posted this recipe.]
7 years, 10 months, 1 weeks, 9 hours, 8 minutes ago