04/25/2024
By request, I was asked to post my Brier Hill Pizza sauce recipe. For those of you who aren't familiar with Brier Hill Pizza...It's a 'style' of pizza that originated in a Youngstown, Ohio neighborhood called Brier Hill just uphill from Youngstown Sheet and Tube. It was a neighborhood of Italian immigrants including my grandparents. From this neighborhood emerged a unique style of pizza that is Now called Brierhill. It was made from their gardens with tomatoes, peppers and garlic and had only pecorino romano cheese on top.
This will make 2x 12'' or 4x 6'' pizzas
2lg...crushed tomatoes
1lg. can puree
basil....about 1tsp.-2tsp
oregano...about 1/4 tsp (just a pinch)
parsley ...about 1/2 tsp (2 pinches)
4 Bell peppers (I like 2 red & 2 green) chopped 1/2''-1'' chunks
2- 4 cloves garlic...nice sized
Olive Oil
Romano cheese..and MY secret ingredient 2-3 in. chunk pepperoni
Favorite pizza dough crust/shell
1)Slowly brown Garlic in olive oil in sauce pan...when it starts getting soft and slightly yellow-i crush it with a back of a spoon and let it get a darker yellow.
2)Set sauce aside , add peppers and let it cool slightly before putting sauce in or it will ''SPLIZZLE'' at you.
3)Add remaining sauce herbs and pepperoni chunk and bring to boil then simmer on low heat for at least 45 min. You can pull out garlic when done.
*Sometimes I add 1 hot pepper sliced in half or put in hot pepper seeds while cooking. Sometimes I will add some onion powder and garlic powder(1tsp each) maybe ans some season salt (1/4tsp).
**If you use fresh roma tomatoes, blanch and skin them, use 12-15 per can 2cans of puree and 1 can of paste (and add 2 pastes cans of water)
4)Spread sauce/peppers on pizzza.....before you put into oven, sprinkle a generous amount of grated pecorino romano cheese...bake.
***This is how my grandma made...she never measured...and can be improvised easily. This is a pizza that is mostly eaten cold so you can make it ahead of time.