My mother in law came for a visit and in tow she had a plastic bag full of KitchenAid stand mixer attachments! She said she was doing some cleaning in the basement and found these from about 15 years ago which were never used. She took a chance bringing them as she did not know for sure which mixer I had. But as you know, if you are a regular reader of my blog that my mother bought me a KitchenAid stand mixer just a short time ago (I love this thing if you could not tell and sorry that I have not posted all the things I have made with it. Sometimes I get so involved in cooking that I forget to get the camera out.). Here is the contents of the bag:
- Fruit/Vegetable Strainer Set (used in the recipe below)
- Slicer/Shredder Attachment
- Food Grinder Attachment
I came up this pizza sauce recipe while at the farmers market looking at all the fresh produce. I just LOVE fresh produce!
Ingredients for pizza sauce
- About 5 large red ripe tomatoes – strained through the KitchenAid Fruit/Vegetable Strainer
- 2 table spoons of extra virgin olive oil – I used Oliveto Mediterranean Blend – first cold pressed – Yum!
- 1 medium sized yellow onion – diced
- A couple dashes of kosher salt
- A couple of grinds of black pepper
- 1 to 1 1/2 cups of fresh Basal, no stems – chopped – THIS IS A MUST!
- 2 cloves garlic – diced
Sauce is boss
- Using the KitchenAid Fruit/Vegetable Strainer strain the tomatoes. I am sure you can strain these by hand but it would take longer.
- In a medium sized sauce pan add olive oil and heat over medium high heat, add onion and salt and lightly brown the onions – around 10 minutes
- Add strained Tomato sauce and boil covered for 10 minutes
- Remove cover reducing heat to low for about 35 minutes.
- Add basal, garlic, pepper and continue over low heat until sauce has reduced to the thickness you would like. I added about another 30 minutes or so.
Ingredients for Pizza Dough
- 1 package active dry yeast
- 1 cup warm water (105° F to 115°F)
- 1/2 tsp salt
- 2 tsp extra virgin olive oil
- 1/4 cup cornmeal plus a dash extra for the pizza pan
- 2 1/4 to 3 1/2 cups all-purpose flour
- Your toppings
Build the pizza from the dough up
- Dissolve yeast in warm water in warmed mixer bowl
- Add salt, olive oil, 1/4 cup cornmeal and 2 1/4 cups flour
- Attach bowl and dough hook to mixer
- Turn to Speed 2 and mix about 1 minute
- Add remaining flour, 1/2 cup at a time, and mix about 3 minutes. The dough should clean sides of bowl during this time and then start to ride up the hook. Please note humidity and temperature can have a huge impact on how the dough will perform. Your dough may be too sticky or too dry so add a table spoon of water or flour at a time to get the proper behavior as described.
- Place dough in greased bowl, turning to grease all sides of dough ball.
- Cover with plastic wrap and let rise in warm place, free from draft, about 1 to 1 1/2 hour. I put mine in a cold oven.
- Preheat oven to 450 F – Don’t forget to remove the dough! he he.
- Punch dough down, yes with your fist!
- Brush 14″ pizza pan with oil. Sprinkle with cornmeal. I use a cast iron pizza pan and this recipe reflects that.
- Roll dough out to a disc on a floured surface about and inch or two larger then the size of the pizza pan. I make two pizzas with this recipe. One small personal pizza and the larger one. Just cut of a bit of dough for the smaller pizza.
- Place on pizza pan and form a ridge around edge of the dough
- Add toppings
- Heat pan on stove until you see a bit of steam being release from below the dough
- Bake at 450°F for 10-15 minutes or until cheese is just golden brown
- Let rest for one minute then slice and enjoy!
The test taste results: Bowing down on the floor, I am not worthy. This is so good! Yum! wait I need to test it again. Yum! Wait one more time just in case. Yum!!!