Fridays have been our weekly pizza night for a while now, but with moving, and a kitchen full of boxes, we had put it on hold until two nights ago. We finally brought pizza night back, and life is finally seeming a little back to "normal" whatever normal may be. We make our pizzas from scratch, with the three of us creating our own individual pizzas. We usually switch off between pizza crusts, from making our own, or using Udi's or Kinnikinnick, depedning on our mood.
Typically M makes a spicy Tuna and corn pizza with chilies....that crazy Brit. Z likes a plain tomato and cheese pizza. I like to change mine up, but my fallback is tomato, yellow pepper and green olives. Sometimes I like to add spinach, caramelized onions, feta, shredded zucchini and more.
When we first started making pizzas I would use tomato paste mixed with some onion, garlic and herbs which was quick and tasty, but lately, I came up with a new sauce that I can't get enough of! It will usually last for two Fridays, so I will freeze what I don't use for the following Friday, or even use it on pasta. It could even be used as a spread on good gluten-free bread, it is that good. It has a hearty savory flavor that is slightly sweet.
Musings pizza sauce2 T. olive oil2 large cloves of garlic, minced1 - 28 oz. can of Muir Glen organic chunky tomato sauce or crushed tomatoes with basil1 t. sugar1 t. white balsamic vinegar1 1/2 T. flax seed mealHeat the olive oil over medium heat and add the minced garlic. Sauté the garlic until slightly brown, be careful not to burn.Add the crushed tomatoes, and the sugar. Stir.Simmer over medium heat for 45 min to an hour, stirring occasionally, and covered with a splatter protector (otherwise you will have red sauce all over your stove).About 40 min. into cooking, stir in the vinegar.When sauce is reduced by about a third to a half, and the consistency of a thick sauce (that you can tell would work great on your pizza) you know you are close, add the flax seed meal.Turn off heat and let sit for about 5 minutes.
It is difficult to give an exact cooking time, because I just do it by feel, but when it is thick enough, you will know. If it is too thin, you will have a watery pizza. You can see from the photo above how thick the consistency will become.
Once it is finished, spread some on your pizza crust, add your toppings and you are good to go... pizza night!