It’s been too hot here these past few weeks. If I can easily
do so in the summer, I bake in my toaster oven for less heat in the kitchen. If
I can easily do so at any time, I take shortcuts. Last night’s shortcut was to
forget my regular pizza dough and make pizzas on baguette slices. Assembled,
under the toaster oven broiler until they browned nicely, and served, they were
just right for two.
Almost everyone enjoys pizza. We former New Yorkers lament
the near inability to reproduce it here below the Mason-Dixon Line. We lament
that the difference is in the sauce, or it’s the crust, or it’s the cheese and
toppings. No matter the shortcomings of the local pizza, we still manage to
keep all the local Italian restaurants and pizza purveyors in business.
I do favor a thin, crisp crust – one where you can fold the
slice lengthwise and just the very tip may droop. My own biggest pet peeve is
the sauce. Somehow, most of the locals miss on that unique combination of
tomatoes, garlic, and spices.
I usually make my own pizza: sauce and crust. Recently, I’ve
worked up the perfect sauce for two. It’s a derivative of one I saw on TV’s “America’s
Test Kitchen,” and it suits my New York, New York-born taste buds.
Quick Sauce for Two
1 14 oz. can diced tomatoes, very well drained
½ Tbsp. olive oil
½ Tbsp. vinegar
1 tsp. minced garlic (or more totaste)
½ tsp. dried oregano
¼ tsp. salt
Process the drained tomatoes with a hand blender or in a
processor until they are still a bit chunky. Use the sauce on top of pizza for
two.
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