New pizza sauce tonight. I wanted to try something a bit chunkier and I only had canned diced tomatoes.
The pizza dough was fairly standard but I added some garlic powder, black pepper and Italian herbs.
Pizza Sauce from Canned Diced Tomatoes
- 1 Tbs olive oil
- 1/2 an onion, diced
- 1-2 garlic clove, minced
- 2 15-oz can diced tomatoes
- 1 6-oz can tomato paste
- 2 tsp Italian herb blend
- 1 pinch salt
- Saute the onion and garlic in a bit of olive oil until soft. Then add everything else.
- Cooked it at a low simmer for an hour, stirring and break up the tomatoes periodically.
Herby Pizza Dough
- 2 1/4 tsp yeast (1 packet)
- 1 cup lukewarm water
- 2 Tbs olive oil
- 3 1/2 cups flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp Italian herb blend
- 1/4 tsp black pepper
- Mix the yeast and water and let sit a few minutes. You can get perfect lukewarm water by adding 1/4 cup boiling water to 3/4 cup tap water.
- Mix flour, salt, and dried stuff, then dump in the yeast, water, and oi in your stand mixer. Mix for about 3 minutes on level 2, until the ball of dough clings together. Put the dough in an oiled bowl and turn to coat; cover with a clean towel and place in a warm place to rise an hour. (You can turn your oven on low for 1 minute, then turn it off and put the dough in your oven to rise.)
- Spread or roll out onto your pizza pan (round or jelly roll); cover and let rise while you preheat the oven to 450.
- Press down with your fingertips on the dough and then bake for 5 minutes.
- Spread the sauce. Sprinkle the cheese of choice. (I used about 3 cups grated mozzarella and bit of cheddar I had laying around.) Top with the toppings of your choice.
- Bake another 15 minutes or so, until done to your liking.