fireman bob's never done before pizza my way...

Name: Fireman Bob's Never Done Before Pizza my way...
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: - pizza sauce, spicy; 1 large onion - diced; 5 to 6 clove(s) cloves garlic - minced; 3 tablespoon(s) oregano; 1 tablespoon(s) red pepper flakes; 1 teaspoon(s) cayenne pepper; 1 tablespoon(s) olive oil; 6 ounce(s) tomato paste, italian; 1 1/2 tablespoon(s) salt; 2 tablespoon(s) sugar; 1 1/2 teaspoon(s) italian seasoning i use the mccormick brand; - white pepper to taste; 1 - (24 oz.) can tomato puree; 1 large can tomatoes - diced; 1 cup(s) parmesan cheese; 2 pound(s) italian sausage - bulk

(1 RATING)

48 Pinches 1 Photo

Bob Cooney

Cottonwood Heights, UT

Updated on Dec 26, 2013

Okay all you patient friends of mine... I've been doing some pizza 101... This is the 3rd of my Challenge items... This uses my... http://www.justapinch.com/recipes/bread/bread-savory-bread/fireman-bobs-pizza-dough-my-way.html?p=2 Hope you all enjoy!

Rate

prep time 20 Min

cook time 20 Min

method Convection Oven

yield 4 or 1 hungry Fireman !

Ingredients

- pizza sauce, spicy
1 large onion - diced
5 to 6 cloves cloves garlic - minced
3 tablespoons oregano
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
1 tablespoon olive oil
6 ounces tomato paste, italian
1 1/2 tablespoons salt
2 tablespoons sugar
1 1/2 teaspoons italian seasoning i use the mccormick brand
- white pepper to taste
1 - (24 oz.) can tomato puree
1 large can tomatoes - diced
1 cup parmesan cheese
2 pounds italian sausage - bulk

How To Make fireman bob's never done before pizza my way...

Step 1

Saute onion and garlic in olive oil till onions are translucent Add all other ingredients except sausage. Simmer at least 1 hour before adding sausage.

Step 2

Saute sausage till half cooked - then drain. Add to sauce and let all simmer in crock pot for 4 hours. Make sure you watch liquid... adding beef stock as needed....
Step 3

Note: This sauce will last a week in the fridge and 2 years in the freezer... Enjoy
Step 4

Toppings all go on.... 4 anchovy fillets 1 fresh red chilli - diced 1 heaped teaspoon small capers extra virgin olive oil zest and juice of ½ lemon 1/2 cup grated mozzarella cheese 1 tablespoon finely sliced fresh flat-leaf parsley course sea salt - to taste 1/4 teaspoon fennel seed 1/4 teaspoon garlic powder 1/2 cup freshly grated Parmesan cheese 1 cup asparagus tips 16 thin slices prosciutto
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