Pizza Sauce With Fennel Recipes

HOMEMADE PIZZA SAUCE

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

BEST PIZZA SAUCE RECIPE (NO COOK, AUTHENTIC ITALIAN STYLE)

Steps:

• Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
• Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)

FENNEL AND SAUSAGE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Toss fennel and onion slices with olive oil; spread out on the baking sheet.
• Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
• Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
• Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
• Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

DAD'S ULTIMATE PIZZA SAUCE

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion, celery, and garlic in the butter mixture until the onion is soft and translucent, 5 to 7 minutes.
• Stir tomato sauce and tomato paste into the onion mixture until smooth; add Parmesan cheese, fennel seeds, basil, oregano, salt, sugar, pepper, and bay leaf. Stir the sauce and bring to a slow simmer; cook at a slow simmer for 1 hour. Remove and discard bay leaf before use.

QUICK PIZZA SAUCE WITH FENNEL

Steps:

• Drain mushrooms, reserving liquid. Set mushrooms aside for another use (topping, perhaps).
• Combine reserved mushroom liquid with all other ingredients.
• Use on pizza of your choice.

PIZZA WITH SPRING ONIONS AND FENNEL

Steps:

• Preheat the oven to 450 degrees, preferably with a baking stone in it. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the onion and about 1/2 teaspoon salt. Cook, stirring often, until the onion is tender, about five minutes. Add the fennel and garlic, and stir together. Cook, stirring often, until the fennel begins to soften, about five minutes. Turn the heat to low, cover and cook gently, stirring often, until the fennel is very tender and sweet and just beginning to color, about 15 minutes. Season to taste with salt and pepper. Stir in the chopped fennel fronds, and remove from the heat.
• Roll or press out the pizza dough and line a 12- to 14-inch pan. Brush the pizza crust with the remaining tablespoon of olive oil and sprinkle on the Parmesan. Spread the fennel mixture over the crust in an even layer. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

PIZZA SAUCE WITH FENNEL SEED

Steps:

• * In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. * Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 4 cups.