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We’ve rounded up some delicious pizza sauce recipes
Pizza sauce doesn't have to be a laborious task that takes hours to simmer.
After seeing our favorite actors chowing down on pizza at the Oscars on Sunday night, I think we are all in the mood for a slice. While ordering delivery is easy and frozen pizzas are convenient, there is something delicious to be said about a homemade pizza — and homemade pizza sauce. If you are looking for a traditional red sauce or feel like mixing it up a bit, we’ve rounded up some saucy recipes to top your next pizza.
Pizza sauce doesn’t have to be a laborious task that takes hours to simmer. There are some sauces, like a nutty and herbaceous pesto that can be ready in minutes using a food processor. There are also healthy pizza sauces that use puréed vegetables for added nutrition, but don’t sacrifice any flavor. Or try a creamy white sauce, which pairs perfectly with meaty mushrooms and onions.
To save extra time, try using a store bought crust. Smother it in one of these sauces and top with cheese and your favorite toppings. Pizzas bake relatively quickly in a hot oven, and that means a tasty meal that your whole family will enjoy can be ready in a snap.
So, next time you are in the mood for a slice, skip the delivery and whip up a homemade pizza using one of these sauces instead. Keep your favorite toppings, but try mixing up the sauce to add variety and flavor. Follow Ellen’s queue and serve up a slice — and we can only hope that Brad Pitt will help pass out the plates at your house too!
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
Homemade Pizza Sauce From Scratch – Ready in 5 Min
If you ever ask kids what they want for dinner 8/10 chances are that you get pizza as an answer and truthfully it is okay and fun to get a high street pizza once in a while. It is expensive but most importantly it is not the healthiest pizza option either. This is why this pizza sauce is a must make.
Knowing how to make homemade pizza from scratch is essential to enjoy a good pizza every time we fancy it – it cuts the costs, it is healthier and we can customise the pizza toppings as we wish and fancy. You can keep it super simple, you can make your pizza a vegan, a vegetarian or a meat feast one.
Pizza toppings are important but for me the pizza sauce it’s what makes it a yummy or a not so yummy pizza. It is as simple as that. The sauce acidity balance it’s very important – if it’s too sour or too sweet – no, thanks! Yes, I am fussy when it comes to homemade pizzas and pizza in general.
This is the thing. Ive been making this sauce for a very long time and sometimes we add some weird things to it ( Sriracha sauce, cajun powder, chopped lovage) but the base it’s always the same. Nothing really beats a homemade pizza sauce recipe or that sauce made with fresh tomatoes, mmmm! I will come to this a bit later on.
8 Ways to Shift Your Eating Routine When You're Home All Day
Your meals and snacks keep you energized, but can also help set a framework for the day.
Getting used to work at home is no easy feat, especially when it comes to eating lunch. We asked registered dietitians from around the country what they eat for lunch when working from home. Here are 10 healthier work-for-home lunch ideas using easy-to-find ingredients.
Photo by: JuliaMikhaylova Getty Images
JuliaMikhaylova Getty Images
By Leah Brickley For Food Network Kitchen
When home, office and school have no physical separation it's easy for meals and snacks to feel like one big, nonstop buffet. With a little bit of planning and some creativity you can make a home environment where meals are defined and special. Here are eight things that can help.
1. Water: Make it interesting.
Staying hydrated is key — whether home or away — sipping on water throughout the day is a must. Water aids in healthy digestion, cushions joints and helps maintain electrolyte balance. Talk to a nutritionist or doctor about how much you should drink — 4 to 6 cups per day is average. Fill a pitcher in the morning with a measured amount and try flavoring it with fruits, veggies and/or fresh herbs (orange-fennel water, anyone?). This 2-quart pitcher has a handy infuser built in.
2. Caffeine: Don’t overdo it.
Being homebound doesn’t mean your mug is bottomless — it's no fun being jumpy and jittery from too much caffeine. Already had your daily cup, but craving more? if you want a cozy warm drink then consider some caffeine-free alternatives like herbal and fruit teas or a roasted grain beverage which is toasty and reminiscent of coffee — without the caffeine.
3. Breakfast: Fit for a non-commuter.
No matter how much time you have for breakfast, don't skip it. Game for a morning project? Then fire up the grill and make breakfast pizza with sausage gravy. Or fry some eggs to go with saucy and spicy chicken chilaquiles. Try cornflake crusted French toast for something sweet. If your morning routine is crunched for time, then grab some overnight oats, heat up a slice of frittata or make a homemade breakfast burrito kit — fill, wrap and heat.
27 Sizzling Pizza Recipes
Bold flavors like olive, cumin, and cinnamon come together to create a pizza that boasts the ultimate blend of sweet and savory. At only 430 calories a serving, you can still treat yourself to dessert.
Ditch the frozen food and opt for this easy-to-make, Mediterranean-inspired pizza. Just layer prosciutto ribbons with peppery arugula, fresh basil, lemon juice, and honey.
Sometimes, less is more. Start with fresh or frozen dough and top with the traditional ingredients: marinara, fresh mozzarella, grated Parmesan, and fresh basil.
Calling all carnivores! Pile sweet Italian sausage, pepperoni, bacon, mushrooms, and green peppers onto a chewy, puffy crust.
Celebrate the flavors of Spain with this tapas-inspired pizza. Pair chorizo sausage with Manchego cheese on top of a thin, crispy crust.
Veggie lovers, take note: Prebaked crusts bake at a lower temp, allowing you to pile on the toppings without scorching tender greens. Try it by blanketing kale, garlic, and green chiles over a three-cheese mixture.
With only 1/3 cup of Pecorino, this is the perfect pizza for anyone who's lactose-intolerant. Load zucchini and pesto onto a thin crust then, brighten with fresh mint leaves and lemon zest.
If you like deep-dish, try making pizza at home with French or Italian bread. It cooks in half the time, and the crust is just as thick and crunchy. Get started with our rich, gooey spinach and artichoke recipe.
Switch up burger night with this simple recipe. You can still savor those familiar flavors &mdash ground sirloin, chredded Cheddar, and red onion &mdash in a new way. Feeling saucy? Buy a loaf of garlic bread instead of plain French bread.
A grown-up twist to the ham and cheese sandwich, this elegant pizza calls for Dijon mustard, apricot jam, Granny Smith apples, and Gruyère. Bon appétit!
1. Naan Pizza
Basically, you can think of any simmer sauce like pizza sauce. For an Indian-inspired version, spread about 1/4 cup of tikka masala sauce onto one side of store-bought naan (how much you use will be determined by the size of your naan just make sure to cover it, leaving a 1/4-inch edge all the way around). Top with sliced rotisserie chicken, rinsed canned chickpeas, and big crumbles of feta cheese, and place in a 450-degree oven for about 10 to 15 minutes, until the ingredients are warmed through and the naan is crisping around the edges. Drizzle with plain yogurt—or Greek yogurt thinned with a little bit of water or lemon juice—and scatter cilantro on top, then slice into pieces.
8 Ways To Make Pizza On A Weber Charcoal Grill
If you're really backyard barbecue savvy, you've probably grilled a pizza before. If you haven't, welcome to a new world of outdoor pizza making on a budget! You don't need a $6,000 wood-fired pizza oven on your patio to get delicious pizza at your next backyard event. With summer coming up, I decided to see exactly what was the best way to make a pizza on a charcoal grill. It turns out, there are quite a few ways to make pizza on a weber charcoal grill!
Here are 8 methods I discovered, each with their own advantages and challenges. Which ones have you tried, and were they a success? If not, what works for you?
Bare Grill Grates
Surprisingly, you can grill a pizza right on the weber grill grates. Just make sure the dough is thick enough that it doesn't fall through! But just like with making pizza on gas grills, most of the time you'll be alright. The grates get pretty hot, so your dough will get nice and crispy on one side first.
After that side crisps, flip the dough over to cook on the other side. From there, you can add you sauce, cheese, and toppings. My suggestion is to have your toppings already cooked unless you're heating them up. For example, raw bacon won't fully cook this way. But something like pepperoni is fine, since it doesn't need to be heated to be edible.
As you can see from the image above, spread the coals thin on the bottom of the grill so your pizza cooks evenly, and not too hot. We don't want to burn the crust! you could also push the coals to one side and put the lid on to use ambient heat temperature to cook rather than direct heat from the coals. Both methods are effective!
Cordierite Pizza Stone
One step up from requiring no preparation, as shown above, is to get yourself a grill-safe pizza stone. Not all stones were made for the direct heat or high temperatures of grills, so be sure to get a pizza stone that's grill approved [LINK]. I'm working on a list right now and will update that link later.
If you're using a pizza stone, heat it up slowly! I would place it on the grill with the lid off first. Let it heat up a bit, then place the lid on to get it fully heated. Flick some water on it when you think it's ready to cook. If the water forms a ball and rolls around,
One trick to use, if you're using a pizza peel and fresh dough, is to sprinkle a little bit of cornflour onto the peel. It will burn a bit on the pizza stone, but won't affect the flavor of the pizza. It'll mean that getting your pizza from the peel to the stone will be easier, and you'll lose fewer ingredients as well as have less a risk of dropping cheese crumbs on your stone. Cheese immediately melts onto the stone and will turn it black.
Black spots on your stone are quite common, but I prefer to avoid them!
Metal Pizza Pan Or Other Grilling Pan
There's not much to say about this one since it's quite similar to the pizza stone method, but you do need to prep your pan a bit differently! Depending on what type of pan you're using, you can also arrange your coals differently. Using an aluminum pizza baking pan made for the indoor oven, you may want to cover it in foil first, and use nonstick spray to prevent the dough from sticking to the foil.
You may also want to arrange your coals on the sides of the grill to prevent excessive direct heat onto a pan which wasn't made for the grill. You'll probably ruin the pan anyway, so we'll just make that the pizza grillin' pan from now on LOL.
Alternatively, you could use a cast iron pizza pan with your weber grill and have some lovely tasting pizza too! With this type of pan, you may want to preheat it and season it with olive oil first before putting your dough down. I think this is a better long term method of making your pizza on a grill since the pan will likely last longer and you can use it for other things as well. Cast iron is very sturdy material and great for many camping situations.
You could even toss it over a fire in direct flames and cook your pizza that way, like a true mountain man (or woman).
This method is very easy to set up, and may change the type o the pizza that you make. The creators of this method claim that they use this to make a “New York Style” pizza as opposed to Neapolitan style pizza. The difference would be cooking temperature and distance from the flame.
With an extra large pizza perched above the coals, your pizza will cook slower, but more evenly. You'll have the same temperature coming from the top and bottom of the grill, rather than extra heat coming from the bottom. I imagine that'll produce big floppy pizza slices just like in New York!
The Neapolitan style pizza is what you typically find with wood-fired pizza ovens that cook with direct heat of 700ºF – 1000ºF and cook in about 1-2 minutes. Their crusts are chewier, thinner, and crispier.
To get this method going, just place some fire bricks over your weber grill and then lay the pizza pan with parchment paper on top of those bricks.
I imagine the extra heat on top will also cook your ingredients more. You can see from the video below that those sausages cook up pretty well even though they look like they were not precooked! Cook time is about 20 minutes including a break and turn at around the 15 minute mark.
Kind of like the the cast iron pizza pan from above, but even more “campfire style” is the pizza skillet. I'm looking to develop my own skillet pizza recipe, so look forward to that! But for now, the concept is pretty simple.
- Preheat your skillet over your Weber coal grill
- Season the skillet with olive oil or other nonstick grease
- Place the dough in your skillet carefully!
- Add sauce and toppings
- Place back on grill and close the lid
I think this is a really cool method of cooking pizza on your charcoal grill because it opens the door to making things like thick crust pizza, deep dish pizza, stuffed crust pizza, and other “thick” pizza dishes. How about a pizza pot pie, a skillet calzone, or pizza lasagna? With taller walls on the side of your cast iron skillet you can really get creative with your campfire pizza dishes.
Weber Grill Inserts (True Pizza Oven Results!)
These grill inserts made specifically for round charcoal grills take your pizza making to the next level. I talk about Weber grills because they have become synonymous with this style of grilling, but any 18.5 or 22.5 inch round charcoal grill will be able to use these inserts. They are made to fit both the large and small sizes. In fact, you can buy an extension if you have a larger 27 inch grill (26.75 exactly).
The reason these inserts work so well for making authentic pizza is that 1) They use wood and 2) They allow you to reach a hotter temperature. Because you don't need to remove the lid to insert the pizza, you can get up to around 800º and keep it that temperature even while cooking multiple pizzas in one go!
The downside to these accessories is that you have to feed your grill plenty of wood to maintain that temperature. I was able to cook about 2-3 pizzas per wood burning session. I guess most folks won't cook more than that, but considering I'm doing a bunch of testing on these, I had to use a whole back of apple wood chunks. That can get a bit price if you are buying them from the store like me, but maybe you have a source of good wood to burn that'll cut down on the cost.
KettlePizza is the “name brand” of the bunch, so it's the first one I bought and tested. I'm still in the testing phase, but was able to get my grill up to over 750 degrees within 10-15 minutes.
Just place your grilling grate inside the center of the KettlePizza insert. Once your coals are lit and your wood is on top of that, you can put the KettlePizza unit on top, then the lid on top of that. Oh, and don't forget your pizza stone. That should be piping hot before placing your pizza on it or it will stick!
The cool thing about KettlePizza that other brands don't have is a set of handles. What are those for? Well, at least in my experience, it meant I was able to refuel easily. I could turn the entire unit to the side-grates that flip up to add more coal briquettes and wood. Once the temperature starts to drop, the only way to get it back up is to add more fuel.
You'll need a stone and peel with this unit. You can buy the standalone KettlePizza insert, or the combo that includes a pizza stone and pizza peel. This is a good deal because not all stone are made for the grill, so getting KettlePizza's for-the-grill stone is a good idea. Any aluminum peel is probably fine, but from the high quality material of the insert, I assume the peel is of similar quality.
I purchased the standalone unit because I had a stone and peel already, so you can purchase them separately if you want to find a specific brand you like. Here is the complete KettlePizza charcoal review, including images of pizzas I made, and comparison to similar products (some of which you'll see below!).
Oh, and they also make an insert for gas grills too. I actually prefer that one because it doesn't involve messy coal or buying extra wood chunks. However, it doesn't have that same “wood fired” pizza effect since there's no smoke being produced.
I guess most people will just buy the one for the type of grill they have, but if you have both, consider reading my review (linked above) to see which on you think would be better for you.
PizzaQue Deluxe Kettle Grill Kit
The PizzaQue Deluxe Kettle Grill Kit truly is a “kit”. It comes with the Weber grill insert, a pizza peel, pizza stone intended for grill use, and a charcoal fence. The “fence” is not necessary, but as you can see from the images below, it keep the coals from directly heating the bottom of the pizza. This is how traditional wood fired pizza ovens work. The fire is started in the oven, then pushed to the back of the oven as the fire from the wood dies down and turns into mega hot coals.
It also means you can load up on coals and wood to get 800ºF+ temperatures. One commenter said they measured over 1000ºF! That's pretty damn hot.
As I found out using my own KettlePizza, it's quite easy to run out of fuel for the grill with just 1-2 pies, so loading up withe extra coals and wood may be necessary. You can also put less, then reload later with the way the PizzaQue is designed.
There are some advantages and disadvantages to the design of the PizzaQue, which is a little different than the KettlePizza on the inside (even though the outside looks similar).
First, you do not need the grilling grates that come with the Weber grill. There are two metal supports (triangle shaped) that will hold up your pizza stone. With the charcoal fence that's included in your kit, it's quite easy to refuel. Simply remove the lid, add more coals or wood chunks, then replace the lid. With the KettlePizza I needed to lift up the side “gates” in the grill to add coal or wood.
The PizzaQue also sits in a slightly different position than the KettlePizza. It rests on clips on the device itself, rather than the brackets inside the Weber grill. You can see that in the image above. This means the unit sits higher. But it's also got a lower profile. The stone also sits higher in the oven. I'm not sure how this changes the airflow or cooking results, but its worth noting.
One disadvantage to this design is that your pizza stone does not have the full support of the charcoal grill grate. There have been many times where I've accidentally moved the stone by hitting it with my pizza peel. Sometimes the pizzas stick to the peel, so you really have to shake the dough off. With the design of PizzaQue, it's possible to push the stone so it's not stable on the PizzaQue support brackets.
A major selling point of this brand though, is the price. It's significantly cheaper than KettlePizza, plus it includes the stone and peel, which you'll need to buy. The included charcoal fence is also a bi bonus because it seems like you can get a real raging inferno in your grill without worrying about burning your pizza stone or pizza. Many of you may have charcoal bins for the sides of your grill that produce a similar effect already.
Which do I prefer – KettlePizza or PizzaQue? Personally, I prefer the made-in-the USA quality and design of KettlePizza. It comes at a premium price, but there's a reason for that! However, PizzaQue makes an awesome product that makes it easy to get started cooking wood-fired outdoor pizzas very inexpensive.
OnlyFire Pizza Oven Kit
Yet another brand of “insert” that will transform your Weber charcoal grill into a pizza oven is called “OnlyFire”. This particular brand is currently cheaper than KettlePizza, but more expensive than PizzaQue. Keep in mind that prices may change since this review was written.
One interesting difference between this brand and the other two listed on this page is that the device actually rests on the outside of your weber grill instead of fitting on the inside. I don't think this adds any functionality to the device, but it's just an interesting difference.
OnlyFire doesn't seem to sell as well as the other two brands on this page. It doesn't have as many reviews online, and there are fewer blogs and YouTube videos featuring reviews about it as well. One issue that many buyers ran into initially is that the pizza stone sat below the mouth of the OnlyFire kit, making it nearly impossible to get the pizza out due the angle of your pizza peel. The remedied this with little brackets they call “chips” that you can see in the first image below.
While this is a nice fix, and it seems to work now, it's another (4) part(s) you have to keep track of.
Another downside is that it only fits the 22.5 inch grills. This is the standard size most grill owners get, but both PizzaQue and KettlePizza can fit on the 18.5 inch grill. KettlePizza even makes an expansion for the extra large 27 inch grills.
One last thing to mention that could use improvement here is that the handles are made of metal. That means they'll be very hot while cooking, so you need oven mitts or barbecue gloves to move it around. If you set yourself up right in the beginning, you won't have to move the OnlyFire device. But the wooden handles of the KettlePizza (also placed further away from the fire) are much more convenient.
In all, this isn't really a device I'd recommend. Compared with the KettlePizza which is my #1 choice, and the PizzaQue which sells at a big discount, this model doesn't have a major quality which makes it stand out
Which method do you think you'll use this summer? Do you have a different way to make pizza on your charcoal grill? Let us know in the comment section!
8 Ways to Walk Your Way to a Fit Body
Take a hike! No, we’re not telling you to get lost. What we’re saying is that walking is a cheap and easy way to lose weight. It’s a smart exercise for people of any fitness level, but it’s an especially good way for workout newbies to ease into a fitness routine. Read on for eight ways to walk your way to a fitter, firmer body.
1. Brisk is Best. Start by walking briskly for about 30 minutes each day. (It’s okay to start with shorter walking periods or at a less brisk pace, if necessary.) Walking for fitness is not an inconvenience or a bother. It’s an investment in your body, and one that will pay off in a stronger, healthier you.
2. Be weather ready. Walk in the early morning or later evening during hot weather, wear moisture-wicking clothes, and remember to wear sunblock and a hat to protect your skin. (Check out our Skinny Ms. picks for natural sunscreens.)ਏor cold weather walks, dress in layers you can remove as the body warms up, and protect your hands and ears from the cold. Cruddy weather? No excuses. Hit the mall or a treadmill for a few indoor laps.
3. Variety. Walk your way fit by injecting variety into your routine. For example, alternate between a brisk walk one day and a race walk the next. For more, check out these 7 Ways to Walk Your Way Fit.
4. Break a sweat. If you have a lot of weight to lose, it’s fine to move at a slower pace at first. However, to maximize calorie burn, you’ll need to make walking an aerobic exercise that works the heart, lungs, and muscles. Plan to walk at your target heart rate for a minimum of 20 minutes per day. (Find your estimated target heart rate.)
5. Put bounce in your step. Nothing gives you a little bounce more than good tunes. We love playlists at Skinny Ms. Get your heart and muscles pumping with this Workout & Running Playlist with Music for Everyone.
6. Get heavy. With weights, that is. Adding extra weight will boost calorie burn. For instance, walk while carrying 2-3 pound dumbbells at chest level to work the shoulders, quads, abs, and glutes.
7. Make it a habit. Walking is one of those activities that can become an instant, cheap, and good-for-you habit. Make it a personal policy to walk whenever possible. Take the stairs. Walk around the building over lunch break. Never drive when you can hoof it! You may soon be ready to move into running. Check out Running Tips for Absolute Beginners, then print out the 18 Week Training Schedule, and you will be running your first half-marathon in 18 weeks.
8. Live healthy! When it comes to losing weight, regular exercise is half the battle. Cut out the processed foods that flood the body with too much sugar, salt, and chemical additives. (Check out these 9 Foods to Never Eat Again.) Keep an eye on portion sizes. Eat a diet rich in fruits, veggies, lean protein, and healthy fats. And, yes, healthy food can be yummy. Try Caramelized Onion Sliders with BBQ Chicken or this Slow Cooker Salsa Chicken.
If you're looking for a little more crunch, consider pairing some chips with a nice cicada guacamole, also by Yoon. Start by combining mashed avocado with salt and pepper, squeeze some lemon on top, and sauté red onions, jalapeños, chili peppers and garlic. Throw in some blanched cicada nymphs and you're all set.
Now on to the main course. Yoon also cooks up a cicada kimchi with kennip, brown rice, cucumber and mint. It's all very artfully plated, and if you're uneasy about those little red eyes staring you down while you eat, you'll be happy to know you can't even spot the crushed-up critters in this dish. There's also a dash of extra protein, as the kimchi paste is mixed with cricket powder before the blanched cicada nymphs are tossed in.
1. Store-bought Pizza Dough Is Totally Cool—If You Handle It Right
I make the dough at Pizzeria Beddia from scratch, using organic bread flour, water, sea salt, fresh cake yeast, sugar, and extra-virgin olive oil. But I like the idea of people buying dough—as long as it’s from a good pizzeria. No matter what dough you’re working with, let it come to room temperature (you want it to be malleable), and be sure to flour anything the dough touches—your counter, your hands, your peel, if you have one—to prevent sticking.
Fresh and low-moisture mozzarella make for a winning combination.
Best Pizza Sauce Recipe
by Christina Conte enough sauce for 4, 10″ pizzas
FULL PRINTABLE INSTRUCTIONS BELOW
(including recommendations for the best products)
- Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears. If your tomatoes have a lot of liquid, if you mix them all together, it shouldn’t be too watery. However, if you don’t use an entire can, just leave more of the liquid with the tomatoes you don’t use.
- Add the rest of the ingredients and mix well. Taste for salt and add if needed. That’s it, the sauce is ready to use! (Don’t add too much sauce to the pizza dough you don’t want to drown it.)
For an easy, no knead pizza dough recipe, check out my post here, however, I will be updating it very soon as this is one of my earliest posts and is in need of a face lift!
Although this is a “best pizza sauce recipe” post, I want to briefly discuss the toppings. Since the pizza sauce is so tasty on this pizza, you don’t need a ton of toppings. You can have it plain, which is my mother’s favorite pizza. Just go easy on whatever you add: a little fresh mozzarella, some sautéed mushrooms, anchovies, roasted red pepper or pepperoni. You can truly add what you like, just don’t tell me if you add Hawaiian p——-e!
Pizza in Rome
At this point, you may believe me that this is the easiest pizza sauce recipe ever, but you’ll have to taste it to believe that it’s the best. If you try it, please leave a review (see the star rating in the printable recipe card or the WRITE A REVIEW at the bottom next to the comment tab). (Updated 2/2021: PLEASE READ WHAT PEOPLE HAVE ALREADY WRITTEN IN BOTH THE COMMENTS AND REVIEWS TAB BELOW!)
Pizza in Cassino, Italy.