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Thanks! I put my red sauce recipe for pasta here. For these pizzas, I was using some that had had some meatballs in it (but I ate them all). Generally for pizza I just use crushed tomatoes. Jarred, if I can find them. Then, I just sprinkle a little salt, a little drizzle of oil and some oregano before the rest of the toppings go on, then I put it in the oven. If you like an intense garlic flavor, you might try using a microplane to finely grate the garlic (try a little first, if you haven't tried this technique yet). To drain the oil from the pesto, I just put it in a strainer and let it sit for a while over a little bowl. As for your oil problem, when does the oil go in? Also, how much?