One might think homemade pizza sauce is too difficult or too much work for what it’s worth but I’m here to tell you that it is, indeed, neither of these. The most difficult part of making pizza sauce is the simple, yet fancy sounding act of tomato concassé (removing the skin and seeds from the tomatoes).
Preheat oven to 350°F
- 4 medium tomatoes, cut in half
- 1/2 yellow onion, cut in half
- 1/2 red bell pepper, seeded & cut in half
- 4 cloves garlic
- 1/4 c olive oil
- 10 ounces tomato paste
- 2 tablespoons of honey
- 4 sprigs fresh oregano, chopped
- 8 fresh basil leaves, chopped
- 1/4 cup olive juice
- 1 1/2 teaspoon sea salt
- 1 teaspoon coarse pepper
Place tomatoes, onion, bell pepper, and garlic cloves onto a half sheet baking pan. Drizzle with olive oil. Bake for 20 minutes then remove from oven.
Puree the baked and remaining ingredients in food processor. Perfectly safe to taste sauce uncooked to make sure it’s great since it’s made of just garden fresh ingredients.
Spread on top of pizza crust, cover with mozzarella cheese and your favorite toppings! Bake for about a half an hour or until done.
- 3/4 cup warm water (no more than 110 degrees)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups flour
Place water, yeast and sugar in mixing bowl. Cover and allow to sit in a warm place until a bit foamy to activate yeast. This usually takes about 10 minutes.
Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook like in the picture above.
Remove from mixer stand and cover and let sit for another 30 minutes or until dough has about doubled in size. If you’d like to make the dough the day before you need it just keep it in the fridge overnight to rise.
Roll dough out into shape of your pan. This crust makes enough to cover about one 1/2 sheet pan or about six 4-inch mini pizzas.