This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.
This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
I sometimes add in some dried herbs like oregano or basil it really adds tons of extra flavor, this recipes makes a lovely soft chewy crust and I don't think you will searching any further once you try this dough, it also makes great calzones :)
Before you start make sure you bread machine has the dough setting. We often have pizza nights and use this recipe for a base, this makes up a crispy pizza base. This recipe uses Australia metric measuring tools - One Australian tablespoon equals 20 mls - Thank you Chef #223169 for the photo idea :D
This is my kind of favorite pizza. I have not try this one but this is almost the same as the one I did without any recipe. This is from the issue of November 2005, Coup de Pouce. ETA : I made it on July 24, 2011. I used 1 lb of lean ground beef. And also a store-bought dough already made. I made this pizza sauce : recipe#460241 I added chopped red bell pepper. DH said 10 stars and he didn't know it was my recipe.
These are great for a quick lunch. You could even send them to school for something other than a sandwich. From Easy Everyday Cooking. Freeze these wrapped individually in foil for upto a month - thaw and reheat for 10 minutes or until heated through.
I love these. You can make them fancy for your next dinner party or simple for the kids. They are so fun to do and great to make a day or so ahead. You can use any fillings you like. I prefer hamburger meat but you could use anything from spinach to sausage. I haven't had luck in finding round wonton wrappers to I cut the square ones and then line my cupcake pan. When you are done layering you can pipe ricotta on top to make it look like a real cupcake....I don't do that and found it is just as good.
Adjust all ingredients to taste to taste. The amount of pepperoni and mozzeralla cheese you use will depend on how large your slices are, so the amounts listed are only estimated. Salami may be used in place of pepperoni or use both, prep time does not include making the pizza dough, I use recipe#119387 or recipe#164371 will work fine, or use your own favorite pizza dough recipe. Feel free to add sliced onions if desired.
This is one of my favorite appetizers. The recipe is a result of a lot of trial and error but I think the end product is wonderful! It's very garlicky and bursting with great flavor - super when your looking for a more sophisticated appetizer. Cooking time includes marinating time for the tomatoes.