How to cook up your own pizza sauce

This recipe for pizza sauce comes from a cookbook called ‘The Pizza Chef’ by Chris Cook, and has been around for a while.

The recipe makes a nice thick, creamy sauce that’s not too thick or too thin.

I use 1.5 tbsp, but you can use any amount of cream you like.

I also added some parsley to give it a bit of a kick, but the sauce can also be used as is. 1.

Put 1 cup milk in a saucepan, and bring to a boil.

Add 1 tbsp of olive oil, and simmer until the milk has reduced to a thin, creamy consistency.

2.

Remove the pan from the heat, and add the remaining milk to the pan.

Stir well, and then cover the saucepan with a lid, so that the milk doesn’t drip.

3.

Leave for 10 minutes.

4.

Once the sauce has cooled slightly, strain through a fine sieve and add some water to the milk.

Let this rest for at least 10 minutes before using, to help reduce the amount of oil that’s left.

5.

Serve with whatever toppings you like (I like pizza sauce on pizza, but it can be used on anything too).

This recipe makes about 2-3 cups of sauce.

It will make about 3-4 pints of sauce if you’re serving it as a sauce.

1 cup (2 sticks) unsalted butter 1 cup flour 1/2 cup sugar 1/4 tsp salt 1 tsp pepper (optional) 1.

Preheat the oven to 180C (350F).

Butter a 9×13 baking dish, and line it with parchment paper.

2-4 tablespoons of the milk in the sauce pan, and place it on the bottom of the baking dish.

Pour the remaining 2 tablespoons of milk into the pan, along with the remaining 1 tbsp olive oil.

Spread the mixture evenly, and cover it with the parchment paper again.

3-5 minutes.

Put the pan back on the heat and bring it to the boil.

The milk will begin to thicken, and it will start to thaw.

Pour it back into the sauce, and keep stirring until it’s thickened enough to coat the bottom and sides of the dish.

4-5 more minutes.

Remove from heat, pour the sauce into a medium saucepan (you’ll want about 4 cups of the sauce) and bring the milk to a simmer.

Cover the pan with a foil-lined dish towel, and let the sauce cool completely.

5-10 minutes.

Transfer the sauce to a large mixing bowl and add any additional milk you want, and stir until the sauce is thickened.

Serve immediately with any toppings of your choice, and enjoy!

Recipe Notes You could also make this sauce with a couple of tablespoons of cream instead of 1 tbsp, and I find that it works better.

Nutrition Facts How to make pizza sauce from the ‘The Pie Chef’ Cookbook (UK)’ recipe article Amount Per Serving (1.5 cups) Calories 974 Calories from Fat 9 % Daily Value* Total Fat 1g 2% Sodium 621mg 23% Potassium 531mg 13% Total Carbohydrates 48g 14% Dietary Fiber 1g 4% Sugars 24g Protein 6g 12% Vitamin A 0.5% Vitamin C 0.2% Calcium 1.7% Iron 12.5 % * Percent Daily Values are based on a 2000 calorie diet.

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