D’s Cheesy Pizza Sauce
Many don’t realize that pepperoni can really make a pizza. Personal Trainer and avid cook, Damien A. Joyner gave us a healthy & tasty pizza recipe.
This recipe is enough for at least two pizzas with dipping sauce to spare.
- ½ onion
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 – 29 oz can of tomato sauce
- 2 – 28 oz can of whole san marzano style tomatoes – chopped
- Handful of fresh basil- roughly chopped
- 1/4th cup olive oil
- 1/2 cup grated parmesan cheese
- 6 oz can of tomato paste
- Pepper flakes & salt – optional
Chop up onions & garlic separately. (Even if you prefer your sauce with no chunks of goodness you can still blend them in later.) Put a large saucepan on low to medium heat, and add just enough oil to cover the entire bottom of the pan. Add onions to the pan. When the onions start to become translucent, add garlic and stir. Sauté for 1 minute longer. Next, add the rest of the ingredients and allow them to simmer on low heat. Stir often so the cheese is distributed well and does not stick to the bottom. Simmer 30-40 minutes. Even if it may look as if it is not thick enough for you – be patient. The cheese helps to thicken the sauce.
You want a smooth sauce with no chunks? Put ½ of it in a blender to create the consistency that you desire then back in the pot it goes.
After it is ready – turn the heat off & walk away. Oh, tasting it (if you have not already!) would be a great idea and adding pepper flakes and salt if you find it necessary. Let this sauce cool down and the flavors marinate and settle more. Feel free to experiment with other spices or increase or decrease the ingredients to your tastes!
King Arthur Gluten-Free Bread & Pizza Crust Mix
Why I prefer it – This mix has not failed me yet. But the bigger reason is that a certain someone that I love prefers it as she can’t eat the crusts that I usually make from scratch myself. I have used this multiple time and it has always come out perfect. Especially if you are tired of super thin GF crusts that seem like cardboard you will enjoy this one.
Follow the instructions on the mix and you can’t go wrong!
- 2 – Meatmen Ohh Mama Spicy Salami
- 1 Green Bell Pepper – chopped
- 3 oz Julienne Cut Sun Dried Tomatoes – chopped
- 2 cups (or more) Mozzarella Cheese
It is always tempting to load up toppings on a pizza when making it at home. There are many reasons why it may not be the best idea. One reason to is that the pizza may turn out undercooked and soggy. Also, if there is something that you are excited to showcase on your pizza, you don’t want its flavor to get drowned out. In this instance, the showcase is the Ohh Mama Spicy Salami.
Keep it simple.
Let just a few toppings take all the glory. I selected the one and only Meatmen Salami because it had a bit of kick to it. With that in mind, I decided on the bell pepper and sun dried tomatoes to bring a bit of natural sweetness to balance and compliment the great bite of the salami. Also, because there is already a lot of flavor in my sauce, I didn’t need to add as many toppings.
I followed the directions on the back of Meatmen pamphlet on proper slicing and peeling of the dry sausage. Layering the toppings is your artistic signature. With that in mind, no directions are necessary for how to place them. However just don’t “mound” your artwork – spread it out over the entire pizza and as close to the edge as possible.
About the author: Damien A. Joyner is a San Diego based Personal Trainer. Most of his sessions take place outdoor at Morley Field & Liberty Station. He also leads X-Factor classes at Function First. Find out more about Damien at incrementalfit.com.