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Red Jalapeño Pizza

2 Pizzas

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
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.
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
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 Jalapeno 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 Jalapeno Pizza Sauce and toppings. Bake for another 10-15 minutes.