Day two, here we go! I have to start with a little confession...
The second recipe I tried this week was a little wacky too. I used a recipe from a cookbook I have for a homemade pizza sauce. The ingredients all sounded good and simple, but it called for a huge quantity of garlic and basil in relation to tomatoes. The result was spicy and disgusting so I tossed it and remade it my way. It was delicious, but what a struggle!
Sun-dried Tomato & Basil Pizza Sauce
What you need:
1 1/2 cups sun-dried tomato pieces (packed)
1-2 cups boiling water
1 Tbsp chopped fresh basil
1 Tbsp sliced natural almonds
1 clove garlic, peeled
1 Tbsp olive oil
1 tsp salt
How to make it:
Put the sun-dried tomatoes in a medium bowl and pour boiling water over until they are fully covered. Set aside for 15 minutes. When the tomatoes are done soaking, remove them from the water, but reserve the liquid. Put the tomatoes and all remaining ingredients in a food processor or blender, adding tomato liquid as needed. Blend all ingredients until it reaches the right consistency for pizza sauce.
I bought some multigrain pizza shells at the store and baked the pizza with mushrooms, peppers, tomatoes, and mozzarella cheese. Then I sprinkled on some chopped green onions after it came out of the oven. It was delicious!
2 wonderful comments:
It looks really good! Because I live alone and a big pizza is too much for me, I often use pita pockets as the pizza shell. I also like zucchini as a topping too.
Pita pockets make for awesome pizza shells, even when you're making a bunch! Zucchini is definitely a good veggie pizza topping, I remember those bbq pizzas you made a couple summers ago with garden veggies. Yum!
Post a Comment