Pizza Three Ways | One Crust, Three Sauces
March 2025
Recipe and photo by Renata Haidle
Pizza is one of humankind's most versatile foods, allowing you toexpress your creativity, opening the door to original combinations and audacious flavor profiles. You can find a dough recipe on page 62 from Town & Country, or pick up some delicious, ready-made dough at their location, 1603 Grand Avenue. Nobody will know the difference, and your pizza will turn out perfect! Let's make pizza!
GENOVESE-STYLE PESTO
Ingredients:
• 2 Cups (packed) fresh basil leaves
• 2-3 garlic cloves
• 1/4 Cup pine nuts
• 1/2 Cup grated Parmigiano Reggiano cheese
• 1/4 Cup grated Pecorino Romano cheese
• 1/2 Cup extra virgin olive oil
• Salt to taste
Directions:
• Wash the basil leaves thoroughly and dry them well in a tea towel.
• Place them in a food processor with the garlic, pine nuts, olive oil, and a pinch of salt.
• Blend until you obtain a homogenous paste.
• Add the grated cheeses and blend for 10 more seconds.
ALFREDO SAUCE
Ingredients:
• 1/4 Cup butter
• 1 ½ Cups heavy whipping cream
• 2 Cups grated parmesan cheese (use freshly grated Parmigiano Romano for the best tasting Alfredo)
• 2 cloves garlic, grated
• ½ teaspoon salt
• ¼ teaspoon pepper
Directions:
• In a medium saucepan, bring the heavy whipping cream and the butter to a gentle simmer. When the butter has melted, add the garlic, salt, and pepper.
• Keep stirring for about a minute.
• Add the grated parmesan cheese. Mix thoroughly until the sauce becomes smooth and remove from heat.
MARINARA SAUCE
Ingredients:
• 1 Pound tomatoes, diced
• 1/4 Cup extra virgin olive oil
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 crushed garlic clove
• 1 teaspoon dry Italian herbs
• 2 teaspoons sugar
Directions:
• Place the diced tomatoes, garlic, and a tablespoon of olive oil in a medium saucepan.
• Season with salt, pepper, and Italian herbs, and cook on medium heat for 10-15 minutes, until the tomatoes are softened and slightly caramelized.
• Add the remaining olive oil and the eater, and cook for 2 more minutes. Remove from heat. Puree the tomatoes using an immersion blender or let them cool slightly and then blend them in a food processor until smooth.Season with salt, pepper, and Italian herbs, and cook on medium heat for 10-15 minutes, until the tomatoes are softened and slightly caramelized.
• Add the remaining olive oil and the eater, and cook for 2 more minutes. Remove from heat. Puree the tomatoes using an immersion blender or let them cool slightly and then blend them in a food processor until smooth.
Originally printed in the March 2025 issue of Simply Local Magazine
Never miss an issue, check out SLM's digital editions here!
