Pizza Sauce, Roasted Veggies, And Pizza Crust - mommasangelbaby.blogspot.com Blog at Allrecipes.com - 308058

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Pizza Sauce, Roasted Veggies, and Pizza Crust 
 
Aug. 5, 2013 7:39 pm 
Updated: Aug. 11, 2013 10:27 pm

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. . .

Disclaimer

 

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

 

Products received from advertiser are only used for experienced-based reviews on Mommasangelbaby. The reviews, content and opinions expressed in this blog are purely the sole opinions of Cheryl King - Mommasangelbaby.

 
Comments
sueb 
Aug. 6, 2013 2:52 am
Cooking meals is like having our own science labs. Some recipes turn out well, and others leave something to be desired! You didn't mention how thin or thick your pizza crust was, nor did you mention the amount of sauce spread on top. Were any other ingredients put on top of the sauce? What temperature was your oven? All of the variables make a difference in how long you cook the pizza. I'm sorry you experienced a blackened doughy pizza, but maybe next time you will have the right combination for your efforts!
 
Aug. 6, 2013 3:21 pm
sueb, you are totally correct, and I don't think I'll totally give up on this recipe. As far as cooking temperature, we followed the recipe and used a 450 F oven. The crust was rolled to about 1/4 inch, with what I would call an average amount of sauce. We did use other ingredients, which I think may have contributed to the doughy texture. We baked the pizza for the lower time suggested in the recipe 15 minutes. I think a lower temperature oven, for a longer time would have worked better. We're making pizzas again on Friday, so we'll have to experiment further. You are absolutely right about the science labs, sometimes the experiments fail sometimes they succeed, and a recipe is never a guarantee for success. Variables like you mentioned as well as things like humidity, altitude, etc. all can effect the outcome. Something that worked great last week may be a total flop today. The only thing we can do is keep trying! I always say that despite disasters I soldier on! Thanks so much for you comment!
 
Aug. 6, 2013 7:14 pm
fresh herbs are nice to have and sometimes pretty in dishes, but there is nothing wrong with dried herbs. I use 550F when I make pizza, also using a pizza stone, and a boiling water bath to add humidity to the oven when cooking. there is also a difference when using shiny silver pizza pans and dark pizza pans. the dark pizza pans will brown the bottom of the dough better than the silver ones. when I switched ovens I can no longer use my 22 inch pizza pan, I should have thought out my Oven choice a bit better. I use dark pizza pans but have some sliver ones also. Pizza, Calzones, And Stromboli are some of my favorite meals.
 
Aug. 11, 2013 10:27 pm
Thanks for the observations, KingSparta. I do love fresh herbs when I can get them. I've tried to grow my own, with little success, I have a brown thumb for sure. I have a great pizza stone from Pampered Chef, which is nice and dark, and I love to use. I've never tried the 550F and water idea, I'll have to give it a try. I'm sure never buying a pizza crust again with them being so easy to make at home! Sorry to hear about your accidental oven choice, I hate it when that kind of thing happens!
 
 
 
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Cheryl King

Living In
Albuquerque, New Mexico, USA

Member Since
Apr. 2012

Cooking Level
Expert

Cooking Interests
Baking, Vegetarian, Dessert, Kids, Quick & Easy

Hobbies
Scrapbooking, Reading Books, Music

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About Me
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
 
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