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Old 12-02-2017, 08:55 AM   #1
GloucesterChief GloucesterChief is offline
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Originally Posted by Simply Red View Post
That doesn't sound good to me - I just don't care for basil - I DO love garlic - but not atop my pie, I don't think. Seems everyone loves basil but me. Just never warmed to it.
If you don't like a classic margherita, there is simply no hope for you. Fresh sweet basil on pizza is fantastic.
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Old 12-02-2017, 09:12 AM   #2
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by GloucesterChief View Post
If you don't like a classic margherita, there is simply no hope for you. Fresh sweet basil on pizza is fantastic.
I'm doing a spin on a classic margherita today on the Kettle Pizza. Fresh tomato sauce (that I just made - DOP tomatoes drained, garlic, oregano, oil, S&P; not cooked). In place of the fresh basil, I'm using some pesto, dot with diced up sun-dried tomatoes, and some good mozzarella. After it's cooked, a little drizzle of some aged balsamic. Also doing a classic pepperoni.
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Old 12-02-2017, 10:52 AM   #3
GloucesterChief GloucesterChief is offline
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Originally Posted by Fire Me Boy! View Post
I'm doing a spin on a classic margherita today on the Kettle Pizza. Fresh tomato sauce (that I just made - DOP tomatoes drained, garlic, oregano, oil, S&P; not cooked). In place of the fresh basil, I'm using some pesto, dot with diced up sun-dried tomatoes, and some good mozzarella. After it's cooked, a little drizzle of some aged balsamic. Also doing a classic pepperoni.
You have to cook the sauce before baking. Break down some of the harder plant tissue and release the oils of the tomatoes and garlic.
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Old 12-02-2017, 11:04 AM   #4
cooper barrett cooper barrett is offline
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Originally Posted by GloucesterChief View Post
You have to cook the sauce before baking. Break down some of the harder plant tissue and release the oils of the tomatoes and garlic.
I'm thinking the sauce is going to get watery unless it's cooked.
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Old 12-02-2017, 11:32 AM   #5
Fire Me Boy! Fire Me Boy! is offline
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-- Is a Marco's Pizza food thread overdue, here?

Quote:
Originally Posted by cooper barrett View Post
I'm thinking the sauce is going to get watery unless it's cooked.


Quote:
Originally Posted by GloucesterChief View Post
You have to cook the sauce before baking. Break down some of the harder plant tissue and release the oils of the tomatoes and garlic.


Not my first rodeo. This works. You drain the tomatoes, so that helps with the wateriness. And the high heat from the Kettle Pizza will reduce and thicken the sauce. It’s a method I learned about from ATK and it works.
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Old 12-02-2017, 09:21 AM   #6
cooper barrett cooper barrett is offline
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Originally Posted by GloucesterChief View Post
If you don't like a classic margherita, there is simply no hope for you. Fresh sweet basil on pizza is fantastic.
There's no hope for CR. Too much Taco John's, Taco Bell, and Totino's cardboard w/ wax cheese to appreciate good food.
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