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It’s hard to believe, if you love cheese the way I do, that this cheese-free classic is every bit as satisfying as the best cheeser-cheeser. Kelly Whitaker, who we’ve featured here before at his wonderful Boulder restaurant, Pizzeria Basta, show us how it’s done. Make note of the beautiful bright red tomato sauce — it makes you crave it as soon as you see him spread it on. But, let’s face it, if a pizza is only sauce and dough (and a few slivers of fresh garlic — that is a nice Kelly touch!), topped with a sprinkle of oregano when it comes out of the oven, the sauce better be good. You can use the crushed tomato sauce recipe given elsewhere in this section, or use smooth sauce made from tomato puree or your favorite brand of sauce. Many people feel that only true San Marzano tomatoes will do the job, but I’ve tasted some amazing California tomato sauces too, so let your own palate be your guide. If you do choose to use San Marzano tomatoes, make sure they come from a credible source–there are a lot of counterfeits out there.<\/p>\n
Thank you, again, to Kelly. We have more videos filmed at Pizzeria Basta to show you in the future. As they say in Hollywood, a star is born!<\/p>\n","protected":false},"excerpt":{"rendered":"