Patty Kuchenski Recipe Collection
Pizza Sauce for Margarita Pizza

Per email recollection from Dan, who had a Mediteranian restaurant in White Plains for 30 years:
Get a good can of quality plum tomatoes (med size) in juice (we used Trader Joe's brand), put in blender and puree about 10-15 seconds. [If using a large can, double the other ingredients]
Get about a tsp of finely chopped onion and a minced medium clove of garlic, saute with about 2 Tbsp of olive oil for about 1-2 minutes over med-low heat.
Add a tsp of dry oregano and a tsp of basil, dry is good enough, chopped parsley if you have, add the tomatoes, S&P to taste.
Add about a tsp of sugar and hot pepper flakes. Cook over low heat about 30-40 mins.
Traditionally, margarita has olive oil and has sliced fresh plum tomatoes, sliced fresh mozarella, fresh basil and olive oil.

We used Fresh N Easy pizza dough, divided into two on the grill, while still chilled. Use olive oil on the dough and the grill.
Wish we would have divided it into 4 parts. We used a wooden roller and covered it in plastic wrap to make the dough nice and flat. It was great.
Cook one side of the dough, bring it inside with the cooked side down. Add ingredients (be creative, we learned from a vegy pizza) and put it back on the grill to cook on the uncooked side down.
Great flavor, watch the bottom so it cooks to a golden brown.
Margarita pizza is just fresh mozzarella (wet), fresh basil leaves, and sauce above. Very popular in Italy - they don't use pizza toppings like Americans do!

Recipe Contributed by Jeff and Patty through Dan Gaulin