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.
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.
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.