Rosso Recipe
tomato sauce, oregano, olive oil (vegan, dairy free)
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Ingredients
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Sauce
Pizza Assembly
Method
Sauce
- 1
Prepare Aromatics
Peel and finely mince the garlic cloves. In a medium saucepan or skillet over medium-low heat, add 2 tablespoons extra-virgin olive oil. When the oil is warm (it should shimmer but not smoke), add the minced garlic and cook gently for 30–60 seconds until fragrant — do not let it brown.
- 2
Add Tomatoes
Pour the 28 oz can of whole peeled tomatoes into the saucepan. Use a spoon or a potato masher to break the tomatoes up to your desired texture (leave some small chunks for a rustic sauce or mash more for a smoother finish).
- 3
Season and Simmer
Stir in 2 teaspoons dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. If tomatoes taste very acidic, add 1/2 teaspoon sugar. Bring the sauce to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 4
Finish Sauce
Taste and adjust seasoning as needed (add more salt or oregano to taste). If using, tear or chiffonade the fresh basil leaves and stir them into the sauce off the heat. Remove sauce from heat and let cool slightly before assembling your pizza. The finished sauce should be cohesive but spreadable and not watery.
Pizza Assembly
- 5
Prepare Oven and Dough
Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Meanwhile, shape your pizza dough on a lightly floured surface to about 10–12 inches in diameter (or desired size). If using refrigerated dough, let it come to room temperature for easier stretching.
- 6
Assemble Pizza
Brush the dough perimeter lightly with 1 tablespoon olive oil to promote browning. Spoon 1/2 to 3/4 cup of the prepared Rosso tomato sauce onto the center of the dough and use the back of the spoon to spread it evenly, leaving a 1/2–1 inch border for the crust. Sprinkle 1/2 teaspoon dried oregano evenly over the sauced surface for added aroma.
- 7
Bake
Transfer the pizza to the preheated stone or baking sheet (use a pizza peel or inverted sheet to slide it on). Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and cooked through and the sauce has a slightly concentrated finish.
- 8
Finish and Serve
Remove pizza from oven. If desired, tear a few fresh basil leaves and scatter on top. Let rest for 1–2 minutes, slice, and serve hot. The Rosso pizza is vegan and dairy-free; additional toppings (olives, arugula, roasted vegetables) can be added before or after baking as preferred.