Pizza is becoming a regular around here. We LOVE it. Our family loves big pizzas, mini pizzas, pesto pizzas, regular classic cheese pizza. Any pizza! I’ve been using this pizza dough or this cauliflower dough and it becomes one of the fastest, easiest and pretty darn healthy meal for my family….that the kids will eat. They will always eat pizza. Sometimes I even just throw some marinara and toppings on a french bread loaf and it is devoured.
One of my problems is that I usually end up opening a ha-uge bottle of marinara sauce and only use a couple of tablespoons from it. I tried making my own pizza sauce the other day and it was ridiculously easy. I love it when I can make sauces and seasonings myself and have control over the ingredients I want. For instance, I noticed most pizza sauces on the internet called for sugar. Honestly you don’t need sugar! My kids do not need sugar in yet another one of their meals.
I whipped this up, made a bunch of mini pizzas with this Mini Man Pans party set and still had a half a bottle left for the following weeks pizza.
The difference between spaghetti marinara sauce and a pizza sauce has some to do with the spices, but mostly- for me, it is its consistency. Pizza sauce is thicker and gives better coverage- adheres better to the dough.
Here ya go: Simmer ingredients together for about 20 minutes.
This wicked cool pan is a ManPans skillet..
Blend in Blender till nice and smooth.
Spread over pizza dough. Store remainder in an airtight container for up to two weeks.
Top with your favorite cheese and toppings. Bake! and do I need to say this? Eat the heck out of it.
- 1 can (small can) Diced Tomatoes
- 1/2 TBS Italian Seasonings
- 1 tsp Salt
- 4 garlic cloves
- Combine all ingredients and simmer in pan for 15 minutes.
- Blend in blender (be sure to allow sauce to vent so there is no nasty explosion)
- Return to pan and let simmer for another 5 minutes, or until ready to use. If not using right away than simmer and let cool too room temperature.
- Store in an airtight container, in fridge, for up to two weeks.