So I know I’m a bit overdue here, but better late than never. Work kept me so busy I just didn’t have the time to get on and post. I apologize for the delay! Without further ado, the pizza sauce recipe! Crust will follow at a later date!
Today’s Topic: Let’s Hit the Sauce!
Store bought pizza sauce is great and all, but the connoisseurs of the pizza world don’t settle for store brand sauces. Nope, we make our own. Why? Because it’s always nicer to eat something that you’ve put a lot of effort into making, and also it makes your pizza unique to what other people dish out. It’s always good to be unique in a world where pizza is generally rather the same across the board, depending on the style (we prefer Chicago style). Pizza sauce is even better when it isn’t that sweet stuff, and has a bit of a kick. That’s where we bring in our recipe.
What you’ll need:
- Sauce Pan
- Immersion Blender (not necessary but it helps)
- Can Opener
- Measuring Spoons
- 1 tablespoon of Penut Oil
- 1 tablespoon of Minced Garlic
- 1 teaspoon of dried oregano
- 1 teaspoon of GV sugar substitute (you can use real sugar if you want, we were cutting calories)
- 1/4 teaspoon of Cayenne
- 1/2 teaspoon of Salt
- 1/2 teaspoon of onion powder
- 1 pinch of Black Pepper
- 2 14.5oz cans of Diced Tomatoes (do not drain)
Warm the oil in a medium sauce pan on low heat.
Add the garlic and stir continuously for one minute.
Turn heat to medium or medium low (depending on how hot your medium is) and add the rest of the ingredients, starting with the tomatoes.
Simmer for 90 minutes, stirring often.
Optional: For smoother sauce, use immersion blender to puree the sauce near the end of the 90 minutes. If you don’t do this, you get a chunkier, but just as delicious sauce.
Apply to your favorite pizza crust (like we did in the below picture), cook, and enjoy!