Dinner for one while Marc was out with a friend. Marc made some pizza dough a few weeks ago and I saved half for the freezer. Once defrosted, the dough rolled out again like new and I topped it with home made tomato ragu, mozzarella, pepperoni and olives. Cooked for 10 minutes at 200C and served with watercress dressed with lemon juice and olive oil, eaten in front of the telly!
It's now 9.30 in the morning and I am officially hungry. Since you posted the Rick Stein method for ragu (in your recipe for prawns with tomato sauce) I have moved over to cooking all my tomato sauces the Rick Stein way, with garlic going into a cold pan with olive oil. It really is the simplest way to make an amazing sauce.
ReplyDeleteI agree! For yesterday's pizza I reduced it down a lot so that it wouldn't be soggy, and it was particularly intense and a lovely thick texture. Would be interested to know what else you put with your tomato sauces.
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