So, it's Pizza Night at the Mulligan Home...and what's my favorite pizza topping? Dill Pickles! I've loved throwing pickles on my pizza since I was a kid, and a local pizza parlor had a very popular Pickle Pizza. It's totally addictive. No, I don't make my own dough - I love Trader Joe's doughs that I can just roll out (yes, I also toss a few in the air), but I do make my own pizza sauce, because it's insanely easy, and so delicious. This recipe is also found in my Perfect 10 Cookbook. On top of rolled dough I spread my fresh sauce, add some mozzarella, and scatter with both diced pepperoni (or salami), and diced dill pickles. I drizzle olive oil over the top, along with a few circles of hot honey, and bake at a hot 425 degree oven for about 15 minutes. YUM!
For the sauce: Just saute a tablespoon of olive oil and a tablespoon of oil, until melted. Stir in 2 cloves minced garlic, a teaspoon of dried oregano, and a pinch of red pepper flakes, along with a large pinch of kosher salt, and cook, stirring, for a few minutes. Then add in a 28-ounce can of pureed tomatoes, one white or yellow onion, cut into quarters, and about 1/4 cup of chopped basil. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce is reduced by about half. (That takes about an hour.) Discard the onion quarters and bail, and season to taste with salt, and voila, it's done.