Sauce and Pizza: Cooking with Arellana Cordero

Stories in the Pantry guest Arellana Cordero joins Lisa to make Marina Sauce and Easy Pizza. Produced by New Mexico Association for Youth in Media.
Music by Thomas Abeyta
Edited by Leah Leyva.

Arellana Cordero makes homemade sauce and pizza with Lisa Abeyta.


Pizza Crust

2 Cups All Purpose Wheat Flour
1 Tbsp Quick Rise or Active Dry Yeast
1 Tbsp Granulated Sugar
1 tsp Salt

Mix together in a large mixing bowl. In a separate bowl, combine:

1 Cup Warm Water
2-3 Tbsp Vegetable Oil

Beat on low and then increase to high until dough is gluey in texture. Pour out onto a floured surface and continue to knead in additional flour until dough is elastic.

Let rest on covered on floured surface for 10 minutes. Punch down and divide into 2 or 3 equal size balls of dough. Let rest for an additional 10 minutes.

Roll out into a pizza round and place on parchment paper. Fill with toppings and bake on a pizza stone or pizza pan in a hot oven (425F) until crust is browned and cheese is bubbling and slightly browned.

Let cool on wire rack for 5 minutes. Transfer to cutting board and cut into slices and serve.

Pizza Sauce

6-8 whole Garlic Cloves, peeled
2 bunches Fresh Basil
1/4 Cup Olive Oil
3 large cans peeled, stewed Tomatoes
1 bottle Red Wine

In a stock pot, heat Olive Oil over high heat. Add whole Garlic Cloves and let cook until they begin to sear, stirring as needed. Add un-chopped basil, including stems, and stir quickly until wilted.

Add entire bottle of wine and tomatoes. Bring to a boil and then reduce heat to simmer and continue to cook, uncovered, until liquid is reduced by about half, about one hour. Stir occasionally.

Remove from heat. It can be served immediately after blending ingredients or, for best results, refrigerate overnight.

Either remove garlic cloves and basil before crushing tomatoes or blend all ingredients in a blender or food processor.

For pizza sauce, pour blended sauce through a sieve to remove excess liquid.

How To Make Vanilla Scones

Heavy Cream Scones

Quick, easy and melt-in-your-mouth delicious scones were a favorite for my kids. It was a Saturday morning favorite that filled the entire house with the lovely aroma of vanilla.

Heavy Cream Vanilla Scones

Heavy Cream Scones

In a large mixing bowl, combine:
2 cups all-purpose flour
2-3 Tbsp granulated sugar
1 slightly heaping Tbsp baking powder
1/2 tsp salt

In a small bowl, pour in:
1 Tbsp Mexican vanilla
2 Tbsp heavy cream
Set aside.

Make a well in the middle of the flour mixture and pour in:
Remaining heavy cream from 16 oz. bottle
1 1/2 Tbsp Mexican vanilla
Stirring lightly, blend liquid ingredients, and then incorporate dry ingredients. Only stir long enough to blend; over-mixing will make the scones tough.

Pour out onto a well-floured surface and sprinkle with flour on top. Pat into a round 1 1/2 dough and cut into 8 even triangles. Shake off excess flour and place onto a greased cookie sheet or parchment paper.

Bake in a 425F oven for 12-15 minutes until golden brown on top and cooked through.

Remove and serve immediately or cool on a wire rack. Once scones are room temperature, they can be stored in an airtight container or frozen for later use.