White Wine Garlic Cream Pizza Sauce

Since I found the perfect pizza crust, for now.  Trying to get the perfect pizza combinations is my new goal.  I spent the better part of my day trying and looking up different ways to make a creamy garlic sauce for a pizza.  We used to get a pizza at a place that is now closed, but it was Chicken, Garlic & Tomato.  I know that most places use ‘ranch dressing’ as a white sauce but that just grosses me out.  For one, I wanted to know everything that was going into this and two, I wanted to use the last bit of wine left over from the chicken and artichoke dish.

Continue reading

Pizza Sauce

 

I have never been a fan of red sauce on pizza.  That is until I tried one that was spicy, had a great tomato flavor, and had some sweet notes in it as well.  This is my replication of that. Tonight I made it into calzones with our favorite toppings; chicken, red peppers, and olives.  I used pizza dough recipe I make and freeze into portions.  It turned out perfect for this.  It was on a whim that I switched it to calzones from just a basic flat pizza.  Glad I did!  The sauce was really what pulled it all together and made this so great.

I started out with this post just wanting to share this pizza dough that I like to have on hand, mostly because it can freeze well and when you want it just take it out to thaw and it will finish rising.   Problem is, I lost the recipe!  I promise I will find it, so instead turned this into a Pizza Sauce recipe instead.    Super simple and spicy sauce, just takes a min to cook and come together and you will have an amazing sauce.

 

Pizza Sauce

  • 1 Lrg Roma Tomato, peeled, seeded and diced
  • 1 Small Shallot, minced
  • 1 Garlic clove, minced
  • 1 tbsp Olive Oil
  • 1 tsp Oregano
  • 1/2 tsp Pepper
  • 1/8 tsp Red Pepper Flakes
  • 1/8 tsp Ground Fennel
  • 1/2 tsp Italian Parsley, minced
  • 1 can (8oz) Tomato Sauce
  • Salt to taste

With a small paring knife make a small X, do not slice through the flesh just enough to just score the skin, in the bottom of the tomato.   Place in a pan of rapidly boiling water for 30 seconds.  Remove and place in an ice bath.  Once cool enough to handle you should be able to just use the knife and peel away the skin of the tomato with out damaging the flesh, using the small X you made as a starting point.   Once all the skin is removed, cut in half and with a spoon remove all the guts, leaving just the flesh.  Finely dice the flesh and set aside.

In a small sauce pan over medium heat, saute the garlic and shallots until transparent.  Add in the diced tomato and cook until tomato becomes soft.  Once the tomatoes become soft add in all the spices, and the can of tomato sauce. Stir to mix well and taste! Always taste the food.  Add salt to taste.  Omit the salt if you plan on using slaty toppings; bacon, ham, olives for example.

Once the sauce begins to simmer, stir and turn to low.  Cook for 10 min.  Makes about 1 cup of sauce.