Recipe: Quick tomato sauce for a lightning fast pizza

I had lots of fresh veggies and wanted to make a pizza on Sunday night, I had a bunch of tomatoes and I usually just chop them up and put them on but I hate when the crust gets all soggy.

After checking out a bunch of recipes that use canned or fresh chopped that all said it would take a few hours of simmering.  I found a quick one using fresh tomatoes that turned out great and I wanted to share it with you.

The recipe is from Chez Pim dot com and is appropriately called “15 Minute Tomato Sauce. Really.” The sauce really took about 15 minutes and worked out wonderfully, I was really impressed.

I was feeling especially lazy and went to my local pizzeria to pick up some dough, I prefer my pizza crust to be thinner than what they make. No dis to them, they’re stuff is fantastic but I wanted a lighter pie.

Besides the sauce, I put on fresh baby arugula, broccoli that got a quick steam and partial cooking, a chopped raw yellow onion, some basil, some freshly shredded mozzarella and a little shredded parmesan. Normally, I’d add some red pepper flakes but I’m not eating them right now (long story,) they would have been a nice addition.

This is what I did:

  1. I preheated the oven to 500 degrees, F.
  2. I took out my trusty cookie sheet/baking pan and liberally greased it with olive oil, including the sides and the lip. (Don’t skimp on the oil or you’ll wind up with the pizza glued to it which really stinks.)
  3. I grabbed the dough and took out about 1/6th of it and put that aside. With the rest, I played pizza man and carefully stretched it out to the size of the pan. If, when you’re doing this you hold the dough up to the light, you’ll see the parts that are thicker, those are the spots to work on to thin it out and make the bottom of the crust more even.
  4. Once I was happy with that, I laid it on the baking sheet and gave it a nice light coating of olive oil.
  5. Then, a coating of tomato sauce, on top of that I placed the veggies.
  6. I got out my hand grater and shredded about 1/3 of the fresh mozzarella, use less than you think of you’ll wind up with a gloppy mess.
  7. On top of that I shredded about 2 tablespoons of Parmesan.
  8. I put  it in the oven for about 12 minutes, or until the crust was a little darker than golden brown and the cheese was melted and lightly browned.
  9. I took it out of the oven and let it sit for a few minutes, then I grabbed a metal spatula and ran it under the pie in case there’s any spots that were stuck.
  10. I Served and was the hero of my domain.

Pizza is a great solution to getting more veg into your diet and making a pie with kids always is a great idea. It’s so much better than the chain stuff too, I have no idea how that stuff’s so popular. Every time I eat even a slice, all I want to do is pass out. Home made with a thin crust doesn’t do that, which is why I take the time to make it myself. (Even if I’m cheating with the dough.)

Oh yeah, I wound up sprinkling some nooch on my slice, see yesterday’s post if you have no idea what I’m talking about, Dan used some hot sauce. Delicious.


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