Quick & Easy Pizza Sauce SAUCE Picks
YIELD: 4 CUPS PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES TOTAL TIME: 15 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
1 14.5-ounce can diced tomatoes 1 6-ounce can tomato paste ¾ cup water 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1-2 garlic cloves, peeled and whole ½ to 1 sweet or yellow onion,
peeled and quartered 2 teaspoons basil 2 teaspoons parsley 1 teaspoon oregano ½ teaspoon salt ¼ teaspoon pepper (or to taste) Place all ingredients into your Vitamix container and blend on Variable Speed 7 to 10 for 30 to 60 seconds. Use the tamper if necessary. If you don’t have a Vitamix, you can use a standard blender, food processor, or immersion/hand blender (but you’ll need to finely chop your garlic and onions first). Although you can use this directly on your pizza crust, it tastes so much better if it simmers over heat for a few minutes. Pour sauce into a medium pot and simmer covered over medium heat for 10 to 15 minutes, stirring occasionally. Remove from heat, uncover, and let cool on stovetop while you prepare you crust and toppings. Spread on pizza crust, use your favorite toppings, and bake according to your recipe. I use approximately ¾ cup per medium-sized crust.
Note: This recipe makes enough for 4-6 medium-size crusts (using approximately ¾ cup of sauce per crust), but can easily be scaled to prepare in bulk.
2. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap or a kitchen towel and let dough rise at room temperature for 2 hours. Once the dough has doubled in size, start the sauce. In a mixing bowl, combine the canned ground tomatoes, oregano, basil, and Romano cheese and mix together. You can alternatively use your favorite jarred sauce. Set aside.
3. Preheat oven to 475 degrees. Coat the sides and base of a 12- by 1½-inch deep dish pizza pan or cake pan with olive oil or olive oil spray. Spread and push the dough ball across the bottom of the pan and up the sides. Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough. Spread the tomato mixture evenly over the cheese. Bake 25 to 30 minutes until crust is golden brown. Optional: sprinkle some grated Romano cheese or Parmesan cheese on top. Remove from pan with two spatulas, slice, and serve!