The past few times we’ve made pizza, we’ve used whatever jar of sauce we had on hand, which was never really a sauce good for pizza. We are out of jarred sauces (woo!), and I wanted to make pizza Friday night, so we made our own. It was probably one of the best sauces I’ve had in a while for pizza. I think we got our cheese combination right too (mozzarella and parmesan/romano, with a hint of cheddar). Just a few tweaks to our dough (we think we’ll add some garlic next time for more flavor), and we’ll be set. We’re slowly on our way to making the perfect pizza.
We topped this pizza with baby bella mushrooms and spinach. Each time we make the pizza dough, it makes more pizza; I think the dough is rising a bit more each time so it stretches out more. I’m not complaining, though – I love having pizza leftovers!
makes enough for about 2 pizzas (1 recipe of dough)
1 (14 oz) can whole peeled tomatoes, slightly drained
1/2 t red wine vinegar
1 t extra virgin olive oil
1 garlic clove, minced
1/2 t salt
3/4 t dried oregano, rosemary, thyme & black pepper
Place all of the ingredients in a food processor and process until smooth. You can store it in the refrigerator until ready to use.