Homemade Pizza Sauce:
1 28 oz can plum tomatoes or tomato puree (I purchase whole plum tomatoes without salt and then blend them myself into a puree)
1/2 medium onion, finely diced
4 garlic cloves, finely minced
1 tbsp extra virgin olive oil
2 cups filtered water
1 tsp dried oregano flakes, crumbled
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed red pepper
1 bay leaf
1/2-1 tsp salt (more or less to taste)
1/4 tsp black pepper
Note: This makes enough sauce for two pizzas. The sauce can be frozen and used for another time.)
- In a 3qt sauce pan, add olive oil, a little salt and pepper and saute onions and garlic on low until soft, about 5-7 minutes.
- Add tomato puree, water and remaining spices.
- Bring to a boil, reduce heat to a simmer, stirring frequently and cook for about an hour until most liquid is absorbed and the sauce is thick.
- Remove bay leaf, taste again for seasonings and add more salt if needed.
- Set aside until ready to use.
(Serving Size: 1 Pizza)
1/2 package whole wheat pizza dough (Trader Joe's, or your favorite brand)
1/2 yellow onion, thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, seeds removed, thinly sliced
1/2 yellow bell pepper, seeds removed, thinly sliced
1/2 orange bell pepper, seeds removed, thinly sliced
1 cup chopped artichoke hearts
1/4 cup sun-dried tomatoes, thinly sliced
2 tbsp capers, drained
1/4 cup black olives, cut into quarters or chopped
1/2 cup Daiya Vegan Cheese, Mozzarella Style
1/4 cup fresh basil leaves, thinly sliced
2 tbsp cornmeal or bread crumbs for the pizza peel
Note: These are my favorite vegges to use on pizza, but you can add mushrooms, broccoli rabe, asparagus, etc. Also, I saute my onions and peppers until slightly soft before adding them to the pizza.
- Preheat oven to 475-500 degrees and place pizza stone on the bottom rack in the oven. Preheat the pizza stone for at least an hour before using.
- On a floured surface, roll out pizza dough to desired thinness.
- Sprinkle cornmeal or bread crumbs on pizza peel so that the dough doesn't stick when you're transferring the pizza to the pizza stone in the oven.
- Place dough on pizza peel and lightly brush dough with olive oil and add a good amount of pizza sauce and spread evenly on the dough.
- Layer pizza with sauteed onions and peppers, artichokes, capers, olives and sprinkle with cheese.
- Transfer pizza to pizza stone and bake for 10-12 minutes until crust is crispy and cheese is bubbling.
- Remove from oven and sprinkle with a little sea salt and shredded basil leaves. You can also drizzle with a little more olive oil if you prefer.
- Cut into slices and enjoy!!!