| For the Red Jalapeño Pizza Sauce: |
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1 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
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1 1/2 tbsp. olive oil |
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2 cloves garlic, minced |
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1/2 onion, finely chopped |
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6 oz. tomato paste |
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15 oz. tomato sauce |
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1 tsp. Italian seasoning |
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1 tbsp. red wine |
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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: |
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7 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
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1 yeast package, or 1 cup sourdough starter |
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1/2 cup warm water |
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2 1/2 cups all-purpose flour |
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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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