Thursday is Pizza Day at our house. As I usually don’t work on Thursdays, I frequently make our pizzas. I like to concoct “sauces” based on whatever ingredients we have on hand, so that could mean anything from spinach and toasted pecan or almond pesto, Texas mushroom duxelles, or simply sauteed seasonal veggies, minced or pureed. Roasted tomatoes, if discovered hiding in the fridge, will also make their way onto the pizzas, but typically topically, and not as a spread. Though the family always seems to relish our pies, I do wonder if my 5-year-old wishes sometimes for pizza with a “normal” sauce!
Necessity’s sister, expediency, being the mother of slap-dashery (what kind of family is this?), led to a recent Thursday’s time-crunched pizza sauce.
FASTEST PIZZA SAUCE makes enough to slather three 12″ pies
- one 6-ounce can organic tomato paste. I use Muir Glen. If you sign up for their “Connoisseurs Club,” you will receive a coupon offer immediately.
- one 14.5 ounce can organic diced tomatoes, well drained (use a sieve). Muir Glen’s Fire-Roasted are my favorite, but right now Sprouts is selling 28-ounce cans of Muir Glen organic love apples, assorted varieties (but not fire-roasted) for $1.99. Use half a can’s worth.
- 1 teaspoon turbinado sugar
- a couple teaspoons of olive oil, Texas Olive Ranch or organic.
- a teaspoon or so of dried oregano. If you’ve got the time and resources for fresh herbs, go right ahead and triple the quantities.
- a teaspoon or so of dried basil.
- a 1/4 teaspoon or so dried thyme.
- 1, 2, 3, 4 or more cloves of garlic, minced or pressed. Use local if you have some. Organic domestic is my next choice.
Stir everything together. That’s it. Now you’ve got a “regular” pizza sauce. If you have a spare minute or two, you can warm up the olive oil in a very small skillet and bloom the seasonings (don’t do this to fresh basil) to bring out their fragrance.
Because I send my kindergartner to school every Friday with leftover pizza slices, and because the baby is growing and eating more, AND I’m still fully lactating, two pizzas no longer suffice. Now I must pizz’er in triplicate. I offer here the new formula for three crusts. See my pizza post for complete directions.
PIZZA DOUGH makes enough for three 12″ crusts
- generous 1 1/3 cups water
- ¾ teaspoon dried oregano or Italian herb blend
- ¾ teaspoon salt
- 1 ½ teaspoons turbinado sugar or local honey
- 1 ½ Tablespoons olive oil, Texas Olive Ranch or organic
- 450 grams flour–I use about 225 grams organic white whole wheat and 225 grams organic bread flour or all-purpose flour. This is approximately 3¾ cups total flour.
- 1 ¼ teaspoons instant (bread machine or rapid-rise) yeast
Of course you’ll be dividing the dough into three pieces, instead of two. Now there’s enough.