Friday, November 11, 2011

Pizza Sauce

Now that we know how to make up our crust (or take a short cut and buy pre-made...more pricey than homemade, but still cheaper and healthier than carry-out), let's talk sauce.  There are a lot of options for pizza sauce.  You can buy pre-made sauce, which is not terribly expensive.  You can use spaghetti sauce.  It's a little thinner than pizza sauce, but tastes pretty much the same.  You have the added benefit of using leftovers, too!  If I have leftover sauce from something (meatless is a better bet, usually), I use that first.  If not, I make my own pizza sauce from tomato paste.

One can of tomato paste will sauce two large pizzas.  Here's what to do.  Scoop out half of the tomato paste and put it in a small bowl.  Add enough warm water to thin it out to just a little thicker than spaghetti sauce.  It's usually between 1/4 and 1/3 cup of water for us.  Then season to taste.  I add a pinch of sugar, a pinch of salt, dried basil, parsley, garlic, and oregano.  If you have any fennel seed, it'd be a fantastic addition.  Make sure to taste as you season, and careful with the garlic.  Another thing to keep in mind...most meats and cheeses you add to your pizza will be pretty salty, so don't overdo it salting the sauce.  Slather it on, add toppings and cheese and bake as usual.  Save the other half can for next time, or make up another pizza to freeze!

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