Now that you’ve seen my most recent kitchen fail, I’d like to backtrack and show you my good pizzas and my homemade pizza sauce, which was a definite success.
Our tomato plants have been really productive this summer, despite all the rain, and in addition to canning four quarts of romas, I also used some fresh romas to make a homemade tomato sauce! I sort of just winged it with what I had, and it turned our really well.
Homemade Pizza Sauce
– 10 to 15 fresh roma tomatoes
– 1 Vidalia onion, minced
– 3 or 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 jar tomato paste
Bring a pot of water to boil and drop the tomatoes into the water. When the skins split, remove the tomatoes and set aside. Once the tomatoes have cooled enough to handle, peel the skin off of them.
Heat the oil in a sauce pan, and sauté the onions over medium heat until transparent and soft. Add the garlic and cook3 or 4 more minutes, being careful not to brown it. Add the tomatoes and continue to simmer for 45 minutes to an hour, or until the sauce is reduced, stirring often and smashing the tomatoes against the side of the bowl. Add the can of tomato paste to make it more pizza sauce-y. Cool, and blend with an immersion blender or transfer to a food processor or blender. Salt and pepper to taste. This could totally be spaghetti sauce, too, and you could add ground sausage, meatballs, ground beef, etc. to beef it up (pun intended).
Starting the sauce off with onions and garlic.
Add the tomatoes.
Simmer and smash.
Add tomato paste.
Use sauce to top pizzas. I use a spoon to put the sauce on the dough, then use the back of the spoon to spread it around.
Shred fresh mozzarella and top your pizzas.
I topped my pizza with caramelized onions, spicy pickled okra, and prosciutto. It was awesome! I like to do a thin layer of mozzarella, then the toppings, then more mozz. It makes sure everything sticks together!
Wheat’s pizza toppings consisted of fresh jalapeños, caramelized onions, and pepperoni. It was delicious, too!
Preheat your oven (woops, should have told you that before!) to 400 degrees with the pizza stone preheating along inside. Transfer your pizzas on parchment paper to the stone, and bake for 20 minutes.
Yum! Makes me want pizza right now. Pizza for breakfast (or any time of day) is totally acceptable in my book.
That redeems me from my sad pizza-calzone-mess, right?