Thursday, April 24, 2008

Italian : Pizza Capricciosa with Homemade Tomato Coullis


Capricciosa basically means anything you like. So as Greg would say, this is the mother of all pizzas. There is really no fixed what-must-mix-with-what. So it's just a matter of your own personal thaste of what's nicer with what. This is what makes pizza so easy to cook, especially for those need some quick fix for dinners or lunches. For those with children, this is a never-fail popular dish.



1 portion of crispy pizza dough in previous post


5 tbsp of Homemade Tomato Coullis


50 to 80 gm of grated mozzarella cheese


Toppings of your liking or suggestions:

1) Beef pepperoni/Salami/Chiros with ham (parma, prosciutto or bacon) and button mushrooms. 2) Left over chickens with pineapple.
3) Seafood such as oysters meat, squids, prawns. Saute to semi cook with garlic, onion, salt and pepper and olive oil. Don't throw on fresh seafood as they will sweat and make the pizza soggy.
4) Assorted mushrooms. Saute like seafood.
5) Grilled eggplants and fresh tomatos and olives.

1) Place rolled out dough on pre-heat pizza pan. Spread the tomato coullis and top with 1/2 of mozzarella cheese (Placing some cheese first will help to make the topping stick better).



2) Add toppings and finish up with the other 1/2 of mozzarella cheese.


3) Bake at 250 degree celcius non-fan forced for 12-15 min at the floor of oven or lowest possible rack. Check at 8 min and subsequent 2-3 min. If the base turns lightly brown with little patches of darker brown, it is ready.




Basic Tomato Coullis



2 no of med onion, diced
8 cloves of garlic, chopped
1 no of big tomatos, diced
2 can of 400gm of tomato puree/core peel tomatos
1 teasp of oregano
4-5 tbsp of olive oil
Salt, pepper, sugar to taste

Tomato bases are the basic sauces for pizzas. Normally there are the traditional one and sometimes a fiery one. This recipe calls for core peel tomatos, or if you are more hardworking, cook your own 1 kg of plum tomatos. Or if you are lazy, then use ready-made tomato puree. So I usually go for an in-between with whole peel from the can.


1) Heat up a good quality pot with olive oil. Add chopped garlic and diced onions. Saute till light brown and soft. This step is important. If it's under saute, you will get a sauce with a raw taste or too garlicky. Should take approx 5 min or so.

2) Add diced fresh tomatos. Continue sauteing. Add oregano.

3) Add core peel tomatos with the juices all together. Let the sauce boil then turn to simmering flame to evaporate the water in the sauce, while stirring all the time to prevent burning and also to break up the whole peel.

4) When the sauce thickens, turn off fire and using a hand held blender, bamix the mixture till smooth. If you dont have a hand held, cool the mixture before blending it in the blender. Please remember to cool the mixture or you may explode your blender.

Coullis can be used for pizzas and pastas. It can be kept in refridgerator for up to 2 weeks or so.

2 comments:

Cody Hough said...

Wow this looks amazing, and it just makes me that much hungrier for some real, delicious pizza. I'll have to try it out next time I'm near a kitchen.

Anonymous said...

Keep up the good work. general health

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