As I mentioned yesterday, I did not get skins off of the tomatoes before I cooked them. However, once I took them out of the crock pot, I realized that it would be better if I did, so then I had to pick out the skins from the sauce.
pureeing the tomatoes
Cartoonist suggested that we puree the tomato sauce, so once I removed the skins, I turned it over to her. She worked hard at it, until it was more liquid then solid, and then she turned her attention to the mozzarella. I regret that I did not make that. Next time, perhaps, but I bought some which was as simple as possible, and tasted fresh, like the kind I’ve bought at the farmer’s market.
Polenta crust
I decided to avoid a wheat crust, so found a crust made from polenta, in the Moosewood Cookbook. It was for a Polenta pie, which they classified as being a deep-dish pizza, so I thought, what the heck, I would give it a try. The polenta was made in what I presume was the usual way, which was to mix it with cold water, and then to boil it on the stove. Once it was cooked, and had cooled off, I laid it out on a cookie sheet, and put it in the oven for 45 minutes. at 375F. I think when I do this again, I would bake it a little longer, or make it a little less thick, as it didn’t cook down all the way.
Finished polenta pizza
After 45 minutes, I took it out, spread out the tomato sauce and then added the motzerlla cheese. The recipe called for it to be put under the broiler, and though I knew that was going to be a bad idea, I did so. I waited close to the over, and smelled that smell that so often comes from the broiler, burning something. I took the pie out, and it had only burned a little.
Cartoonist said it was good anyway, and I agreed. We will make it again. I really loved the taste of the tomato sauce, something I don’t think I usually say about pizza, which I really don’t usually like.
