Try this Pizza Sauce with Balsamic Vinegar - Rachael Ray recipe, or contribute your own.
Suggest a better descriptionSauce:
In a food processor, puree the tomatoes, garlic, EVOO, vinegar, oregano and 2 basil leaves; season with salt and pepper. Transfer to a small saucepan and simmer gently over medium heat, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Transfer to a bowl, let cool to room temperature and stir in a few torn fresh basil leaves.
Dough:
Place 1-1/2 cups warm water in a medium bowl. Stir in the yeast and sugar and let stand until foamy, about 10 minutes.
In a large bowl, combine 3 cups flour and the salt. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon; the dough will feel sticky and elastic. Transfer to a floured work surface and dust with some of the remaining flour. Knead for 7 to 8 minutes, adding flour a little at a time as necessary until the dough is smooth and springy. Wash and dry the bowl, then lightly grease with oil. Return the dough to the bowl, cover tightly with plastic wrap and let rise until doubled, 1 to 1-1/2 hours.
Turn the dough out onto a lightly floured work surface and cut into thirds; wrap each piece tightly in plastic wrap.
Tip:
Pull the dough gently in all directions to loosen.
Let the dough hang from your fingers or fists and pull it back and forth so it stretches evenly.
Pull the dough to fit a baking sheet, stretching it as thin as you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (685g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2648 | ||
Calories from Fat: 128 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1247.1mg | 43 % | |
Potassium 337.1mg | 9 % | |
Total Carbohydrate 647g | 190 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 643.6g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2648
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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