![]() Then I use two spatulas to remove it from the pan. You can use a butter knife (don't use a good steak knife, you might damage it on the metal pan) around the edges to help pry it out if necessary. Since you oiled the pan it should be easy to get it out. Remove from the oven, slice and serve at once.Let the pizza cool for a few minutes before you attempt to de-pan. Bake until the crust is browned and the cheese is golden, about 15-20 minutes. Place the pan and pizza in the oven on the bottom rack.Sprinkle with dried oregano and chopped fresh basil. Sprinkle with shredded mozzarella cheese, parmesan cheese and top with slice fresh plum tomatoes (optional). Spread an even layer of prepared sauce.Place pizza dough in oven and bake 5 minutes to crisp bottom of dough.Roll out pizza dough to fit cookie sheet, stretching the dough to fit to all corners of pan.A topping used in Rome, Italy was sliced uncooked red peppers, delicious! Other additions can be pepperoni, cooked crumbled Italian sausage, mushrooms, or your favorite toppings.Sliced fresh plum tomatoes- 3 plum tomatoes.Topping Ideas for Pizza with tomato sauce: Here’s my recipe for Marinara Sauce along with a video. Lower heat to low and occasionally stir uncovered for 35-45 minutes. Add basil, oregano, Italian seasonings and salt and pepper.Stir together paste, garlic and tomatoes. In medium saucepan, over medium heat, add olive oil and heat, add garlic and sauté until soft. ![]()
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