I was on a quest to create a pizza sauce that tasted good, but had some extra "hidden" veggies in it to make my pizza more heatlhy. I started with a couple recipes I found on here by SAMS_Club and NCMysteryShopper, and added some things of my own. This sauce has a little kick to it, and you really can't taste the extra veggies.
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1⁄2 onion, chopped
- 1 (6 ounce) can tomato paste
- 2 (14 1/2 ounce) cans tomatoes, diced
- 1 cup mushroom, sliced
- 1 medium zucchini, cubed
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons red wine
- 1⁄2 tablespoon pine nuts, chopped
- 2 teaspoons basil
- 1 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sugar
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Saute the onions and garlic in the olive oil until translucent.
- Combine all ingredients in a blender, and blend until desired consistency.
- Pour into a medium sized sauce pane and simmer on low for about an hour.
- Freeze leftover sauce.
I loved this sauce! All those veggies gave it a nice rich flavor and the cayenne gave it a delightful touch of heat! I halved the recipe and it still made a lot - more than enough for 2 good-sized pizzas. Thanks for posting this yummy recipe! Made for Fall PAC 2008