We’re kind of on a pizza kick. The 15-minute dough + the grill is heaven on these ridiculously hot days we’ve been having. Swackett [the best weather app ever] says it’s finally dipping back into the 80s, and I’m all for it. 90s are a bit much, even for a cold blooded girl like me.
Having the plethora of veggies at my disposal [thanks, Grammy!] is making the pizzas even better. I love meat, but I almost love having veggies dominate the crust in this situation. I tossed thinly sliced zucchini, wild mushrooms, spinach, and anchovies on the latest incarnation. It was so good.
This is the pizza sauce I’ve been using, by the way. The only thing I might change is adding a little bit of cayenne pepper or not. Sometimes I need a little spicy sauce in my life. I don’t see myself going back to premade sauce now.
Inspiration: Cooking for Seven
- 6oz can of tomato paste
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon + 1 teaspoon brown rice syrup [or agave or maple syrup]
- 1/4 cup water
- 1/2 teaspoon cayenne pepper [optional]
- Whisk all of the ingredients together in a saucepan on medium heat.
- Continue mixing until all of the water is incorporated.
- Heat the mixture together for 3-5 minutes until heated through.
- Taste and adjust as necessary.
- This should make enough for 4 personal pizzas, although we like a lot of sauce. It keeps well, too!