Some days back i was in mood to make pizza with some spicy sauce so thought of using mexican ranchero sauce which i had liked once and the pizza turned out very tasty.There are many slight variations of ranchero sauce but i like this recipe.The smoky flavour of ranchelo sauce gave it a very nice and unique taste.As usual i also used fried garlic, italian herbs and chilli flakes in the pizza base dough and which also contributed in enhancing its taste and flavour.It was a thin crust pizza.
For Pizza Crust:
I used same base which i had used for bechamel sauce mushroom pizza
For Ranchero Sauce:
- 2-3 ripe tomatoes
- 7-8 long red chillis(less spicy ones)
- 1 table spoon chopped garlic
- 2 tea spoons worcestershire sauce
- 1 tea spoon demerara sugar ( brown sugar)
For Pizza Topping:
- 1-2 cups grated mozerella cheese
- 1/2 cup sliced mushrooms
- 3/4 cup sliced bellpeppers(yellow,red and green)
- 3/4 cup babycorns
- 1/4 cup sliced onion
- 1 table spoon sundried tomatoes
- mixed italian herbs
- chilli flakes
- olive oil
For ranchero sauce first dry roast the tomatoes in pan for 10-12 mins till you get a smoky smell and few black burnt spots on them.Keep stirring them while roasting, then remove them and similarly dry roast red chillis for 5-6 mins till they get little black spots.
Cool the tomatoes and peel them, remove their seeds and blend them with roasted red chillis,brown sugar,garlic,worcestershire sauce and salt to get a smooth sauce.No need to add water.Ranchelo sauce is ready.You can store this for up to 15 days in refrigerator.
Now for pizza make the pizza dough ready as given here.Make ball and roll it into a pizza base of 4-5 mm thick.Grease the pizza pan and put it in it.With a folk prick the base at some places.
Drizzle 2-3 tea spoon of olive oil on it and spread it.Then apply generous amount of ranchero sauce.Arrange the topping.Sprinkle little salt,italian herbs and chilli flakes .finally sprinkle the grated mozerella cheese on it.