| For the Red Jalapeño Pizza Sauce: |
| • | 1 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 1/2 tbsp. olive oil |
| • | 2 cloves garlic, minced |
| • | 1/2 onion, finely chopped |
| • | 6 oz. tomato paste |
| • | 15 oz. tomato sauce |
| • | 1 tsp. Italian seasoning |
| • | 1 tbsp. red wine |
| • | Salt and pepper to taste |
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| Method for the Red Jalapeño Pizza Sauce: |
| 1. | Heat olive oil in a pan over medium heat. Add garlic and onions and sauté until onions are soft. |
| 2. | Add all ingredients and let the sauce simmer. |
| 3. | Place on top of Red Jalapeño Pizza dough. |
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| For the Red Jalapeño Pizza Dough: |
| • | 7 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 yeast package, or 1 cup sourdough starter |
| • | 1/2 cup warm water |
| • | 2 1/2 cups all-purpose flour |
| • | 1 tsp. salt |
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| Method for the Red Jalapeño Pizza Dough: |
| 1. | Add all ingredients into a mixing bowl and stir well to combine. Turn the dough onto a floured counter and knead for 8 to 10 minutes, or in a stand mixer with a dough hook until smooth. |
| 2. | Place the dough in a greased bowl and cover loosely with a towel or some plastic wrap. |
| 3. | Set aside for 2 to 4 hours until it is doubled in size. |
| 4. | Divide the dough in half and place 3 1/2 tbsp. Red Jalapeño Puree onto each disk. Kneed to combine and shape each piece into 2 round pizza disks about 12 inches in diameter. Place the shaped dough on either parchment paper or a well-oiled baking pan. |
| 5. | Cover and let rest for 30 minutes to 1 hour or until the dough rises to the thickness you like. Toward the end of the rest period, preheat the oven to 500°F. |
| 6. | For a thin crust pizza, add Red Jalapeño Pizza Sauce and the toppings and bake for 7 to 10 minutes, for thicker crust bake the crust for 12 minutes before adding the Red Jalapeño Pizza Sauce and toppings. Bake for another 10-15 minutes. |
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