One day I was having a craving for pizza. I decided to make my own sauce using a recipe from one of my favorite allrecipes.com chefs, Chef John. I actually found the pizza sauce recipe,
which I loosely followed, on his blog site, foodwishes.com. One of the things I especially like about the sauce was that it included anchovies. Chef John calls it "Hide the Fish." Many people don't realize how yummy anchovies are when used as a flavor element
in certain dishes. They don't give it a fish flavor, they just add a salty smoky flavor to what they're found in. Most people probably don't even realize they're there.
I followed Chef John's recipe, which you can find on his website here: http://foodwishes.blogspot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html, as much as I could using the ingredients
I had available. Unfortunately I didn't have any fresh oregeno, so I ended up using dried, as well as one of my favorite seasonings, Herbs de Provance. I have never been able to find San Marzano tomatoes, but use regular canned tomatoes instead. Here's
what mine looked like while it was cooking down.
Here's where I decided to change things up a little. I love roasted veggies. I decided to add some to the sauce. I started out by cutting the veggies I had in the fridge down. I had
a yellow squash, some cabbage, and onion, some cauliflower, a few tomatoes, and a tomatillo. Once I cut them up, I tossed them in a little extra virgin olive oil, salt and pepper. I spread them out on a cookie sheet covered with aluminum foil, and roasted
them for 10-15 minutes on each side. Here's what they looked like after I roasted them:
Next I tossed them in the blender for a rough chop. I removed them from the blender and added about 1/2 of the chopped veggies to my sauce. Then I pureed the remaining veggies, stored
some of them for later use in another recipe, and added the rest to the pizza sauce. That evening we made pizzas using this crust recipe: http://allrecipes.com/recipe/quick-and-easy-pizza-crust/detail.aspx, which we liked alright, but felt was a little too
doughy, even when the toppings/cheese were cooked to almost black. I didn't end up taking a picture, because they were quite ugly with the nearly black tops. But they tasted alright, and the sauce was a huge hit.
Until Next Time. . .
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Cheryl King - Mommasangelbaby.