I’m saucy. Are you?

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The other night we grilled pizza for dinner on the Big Green Egg. We each put our favorite toppings on our pizzas. I love using fresh mozzarella on my pizza as well as caramelized onions. This pizza has some pepperoni.

I’ve never been a fan of store-bought pizza sauces. Growing up we used to sauté some onions in olive oil and then add paste and some seasonings. I’ve found a recipe that’s close to my childhood recipe but doesn’t require any cooking.

 

First you need to make a base. This base is actually called Garlic Bread Seasoning. You probably have most of the ingredients in your spice cabinet. If you make garlic bread, this is sprinkled over the bread before it is baked. You can make several batches of pizza sauce from this base.

 

2 tsp. Kosher salt

2 TBSP. garlic powder (not garlic salt)

2 tsp. dried oregano

2 tsp. dried basil

2 tsp. dried marjoram

2 tsp. dried parsley

¼ cup powdered Parmesan cheese (found near the tomato sauce in a plastic canister)

 

Mix all of these ingredients together in a small plastic container. It smells divine. I suggest storing this in the fridge because of the cheese.

You will use some of this base in the pizza sauce.

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Pizza Sauce

1 6 ounce can of tomato paste

6 ounces of water (use tomato paste can)

2 TBSP. Garlic Bread Seasoning

¾ tsp. onion powder

¼ tsp. red pepper flakes

 

Place tomato paste in a medium-sized bowl. Slowly add the water, stirring until combined. You can add more water to thin it out if you prefer. Add in the other ingredients and let stand until you are ready to use it. This sauce also freezes well. I sometimes like to make it without the cheese in the base. Just depends on my mood.

I usually make my pizzas on a cookie sheet when I cook them inside. This makes more than enough for one big pan of pizza which uses one pound of dough. It just depends on how saucy you like your pizza.

 

 

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One thought on “I’m saucy. Are you?

  1. You will get the best results on the BGE by using the plate setter, a pizza stone and a temp of about 600 degrees.

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