The chicken-less BBQ pizza has become the hit of Pizza Friday. It's a highly satisfying pie, unsalted butter and extra virgin olive oil crust, mandolin-thin sliced red onion, St. Louis-style BBQ sauce, sharp cheddar and Havarti cheeses, and it's so simple to make that it's almost like not cooking. Also, it's BOLD!
This Pizza Friday instead of my usual sauce(s) (they're always a bit different), I decided to make the whole recipe even easier by coming up with a version that was tight but still had the sweet/salty/umami of my loosey-goosey sauces. Having cranked out variations for weeks I was ready. It worked, although I only make enough per batch for two pies on two Pizza Fridays. Adjust accordingly. Here's the scoop:
In a sauce pan over low heat whisk together:
1/2 Cup ketchup
1/4 Cup apple cider vinegar
1 Tablespoon extra virgin olive oil
1 Tablespoon Vegemite
1 Tablespoon brown sugar
2 Tablespoons molasses
2 Teaspoons granulated garlic (garlic powder works too)
2 Teaspoons smoked paprika
1 Pinch salt
Give it a whisk now and then, but you can let it sit while you slice your onions or fuss with your dough. When it bubbles, give it a taste but it should be BOLD enough for whatever you're saucing.
|I went for an eye shape this week. Peeky Pizza?|