anewme wrote: » I see the Saturday Pizza's have got a listing with Aldi. Must pick one up- they are very nice for a frozen pizza, if a bit pricier than the others,
Beechwoodspark wrote: » Seemingly won’t be stocked again til late September. I haven’t tried them but I noticed all the good reviews so I asked them when they’d be in stock.
anewme wrote: » Ahh that's a pain! They are very decent for a frozen pizza.
Ben Done wrote: » The sourdough bases are lovely though. Bag of mixed cheese and tin of pizza sauce and it's made in 5 mins.
youcancallmeal wrote: » Do they sell tins of pizza sauce?
Dizzyblonde wrote: » Tesco and Supervalu sell tins of Mutti pizza sauce and it's really good, it comes in half size tins too and one of those will do two large pizzas.
54and56 wrote: » I know this is against the rules but hope I'll be given a pass. One of the frustrating things I experience with either store bought or home made pizza sauces is that they are too watery and not well enough flavoured often resulting in a fairly wet topping to the pizza. Having searched and searched I finally found a simple recipe which takes about a minute to make and imparts the best flavour I've ever had on home made pizzas. At the risk of a yellow card here goes:- One tube of tomato puree. One tin of whole plum tomatoes (plum are better than diced as diced are treated with a preservative to hold their shape). 2 TBS oregano 2 TBS Italian seasoning ½ tsp garlic powder ½ tsp onion powder ½ TBS garlic salt ¼ tsp freshly ground black pepper 1 tsp sugar Put all the ingredients into a blender or smoothie type cup. Blend and use for 8 – 10 pizzas. You can use sparingly as it’s very concentrated and full of flavour.
Kat1170 wrote: » Garlic salt - Polish shop
leahyl wrote: » Garlic salt is widely available - we use it in our garlic potato at Christmas time
Feisar wrote: » Aldi do a flavored passata. Garlic or Basil and Oregeno. I use the latter for a pizza sauce. Finely dice and sweat an onion, crush in a clove of garlic or two to taste, pepper/salt and simmer down to the desired consistency. Not mind blowing but does the trick.
the beer revolu wrote: » I'm sure I've posted this several times before but once I made this recipe I found in an Italian special section of a magazine years ago, I've never looked at another. It doesn't sound that great but it really works for a rich, deep but uncomplicated pizza sauce. Heat up a heavy pan until almost smoking hot - I use my cast iron frying pan. Pour in a good glug of olive oil and, straight away, throw in a tin of plum tomatoes, a large clove of garlic, finely chopped and a teaspoon of dried oregano. It will splutter and bubble. Over a high heat, stir constantly with a wooden spoon, breaking up the tomatoes and making sure they don't burn. Keep going until it is reduced to a thick, paste (5 - 10 minutes). Season with salt and pepper. One tin does about 4 pizzas. It is rich and thick, you don't need loads. No one is ever convinced by this recipe, for some reason but I swear by it. Use decent tomatoes.
Debub wrote: » shoudnt be using a cast iron pan to cook acidic food like tomatoes too often IMO, once in a while is ok if seasoned regularly
vicwatson wrote: » Aldi.... what do you recommend? The number 5 White vintage cheddar is amazingly tasty
