Instructions In a medium sized saucepan over medium high heat add the olive oil and onions. Sauté until tender. Add crushed tomatoes, tomato paste, stock, Italian seasoning, garlic, salt, pepper and sugar. Simmer for 15m or more stirring regularly to keep from burning, until flavors blend.
Notes: This recipe is for NY style savory marinara. For Sweet Cali, use 2 TBSP of sugar instead of 2 TSP. The longer your simmer, the better your flavors blend. If you prefer a more acidic sauce, save a small portion of crushed tomatoes to be added at the end of the simmer. You can sub veggie stock in place of chicken, if needed. For chicken riggies recipe or dipping sauce, use sweet mari.
Dough recipe not included - needs work
Roll dough out to a large square, using flour to keep it dry and from sticking.
Use a spoon to spread sauce over the whole surface, leaving a 1" strip dry around the edge (like making a pizza)
Cover the layer of sauce with pepperoni.
Spread shredded mozz over the same. Use just a hair less than you would for a pizza.
Spread a thin coat of grated parm over the same.
Spread a shake of Italian blend seasoning over the same.
Egg wash the edge around the dough, and fold in thirds or quarters to achieve a long, flat roll. Use a large grill spatula to help, or used a sheet of parchment underneath to assist with folding.
Transfer roll to parchment/baking sheet. Egg wash the entire visible outside, then dust with parm again. Poke with a fork every 3-5" to vent, so it doesn’t explode while cooking.
Bake at 350 until crust is golden brown, toppings are toasted, and dough is cooked.
Cool and slice. Eat hot, dip in the same mari sauce used in recipe.
Enjoy! This always flies off the table. It’s a family favorite.