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Search Results for “pizza sauce”

  1. Friday, February 1, 2013

    Easy, Fresh-Tasting, No-Cook Pizza Sauce

    Yesterday I promised you pizza sauce, so today I give you pizza sauce.

    I’ll admit, when I make homemade pizza, I usually just grab a jar of pasta sauce from the pantry. Because I’m lazy like that. But the pizza sauce I made this week was so easy and so good that even my lazy bones could handle it. It’s homemade pizza sauce from here on out!

    America’s Test Kitchen has an episode about homemade pizza, trying to replicate New York-style thin crust at home. Now that I have my food processor, I finally gave the recipe a try. The recipe promised a no-bounce-back dough, no air bubbles and lots of flavor. I ended up getting a sort of bouncy dough, more air bubbles than I’ve ever had in any pizza crust I’ve ever made, and lots of flavor. That’s two strikes…at least it wasn’t an out, but it was definitely only a single! I obviously did something wrong along the way (ATK’s recipes are usually so fool-proof!), but the process was super involved, so I probably won’t try that crust recipe again. I’m sticking with my pizza crust recipe. It’s easier and turns out great every time.

    But not all was lost on this experiment! In the episode, ATK shared a quick and easy pizza sauce recipe that also utilized the food processor (I’m sure you could use a blender if you are food processor-less). People, this sauce is wonderful. It tasted awesome. It was so easy to make. It doesn’t cook until it is actually cooking on the pizza, so the flavor is super fresh. And I loved the texture – a small, uniform chunkiness that is perfect for pizza. I am super excited about this recipe and can see using it with pasta dishes as well!

    Easy, Fresh-Tasting, No-Cook Pizza Sauce
     
    From America’s Test Kitchen, with my notes
    Author:
    Recipe type: Main Dish, Sauce
    Ingredients
    • - 1 28-ounce can whole tomatoes (when I took notes watching the episode I swore they said undrained tomatoes, so that is what I've always done. but one commenter says it was drained. I've always liked the texture of the sauce, but when I freeze and defrost it is a tad watery, so I am going to try drained next time...so, take your pick. drained may work better in the end!)
    • - 1 Tablespoon olive oil
    • 2 cloves minced garlic (I used my garlic press)
    • 1 teaspoon salt
    • 1 teaspoon dried oregano (Jane note: I actually did ½ teaspoon dried basil and ½ teaspoon Italian seasoning instead and it was delicioso)
    • ¼ teaspoon pepper
    • 1 teaspoon red wine vinegar
    Instructions
    1. Add all ingredients to your food processor then process for 20-30 seconds. Refrigerate ½ hour before using on pizza.

     


  2. Wednesday, December 17, 2014

    Anna’s Deep Dish Pizza Cake

    It’s birthday season in our home, which means I’m busy whipping up cakes for the girls! This year Anna requested a deep dish pizza cake from Cakes for Kids by Matthew Mead. I am absolutely delighted with the results and wanted to share it with you!

    how to make a cake look like deep dish pizza from @janemaynard

    This cake was actually quite easy to put together. Here’s how to get it done!

    • Use a 9-inch cake. After you remove the cake from the pan to cool, wash the pan. When you level the cake, take off about 1/8-1/4″ so that when you put the cake back in the pan for display, there is space between the top of the cake and the top of the pan.
    • Once the cake is back in the clean pan, frost the top with red-tinted butter cream for the sauce. I used red, a bit of orange, and a smidge of green to make the red color. Pipe the “crust” around the edge with buttercream that has extra vanilla extract mixed in (to make it a little more brown). I just used a ziploc bag with the corner cut to make the fat pipe with the frosting. Use cinnamon to add brown spots to the crust, rubbing in lightly with fingers.
    • Marzipan is the key to the beautiful veggies on top! For one 9-inch cake you need a 7-ounce package of marzipan, found in the baking aisle at the grocery store. Divide the marzipan into 4 equal parts. When you roll out the marzipan, place parchment paper both underneath and on top when rolling. For the mushrooms, roll out the marzipan thin and cut mushrooms freehand, using a bit of cinnamon to add color. For the bell peppers, knead in green food coloring with a bit of brown, then roll pieces of marzipan out into a skinny snake shape, make circles and then crimp the circle like a pepper. For the pepperoni, knead in red and a bit of brown food coloring into the marzipan and then roll out thin. Using a small circle cutter, cut circles and then texture with a pastry brush (genius!). I used the rippled edge side of my round cutter for the pepperoni. For the onions, roll out the marzipan then use concentric round cutters to make the onion shapes.
    • Unsweetened shredded coconut worked perfectly for the cheese! I sprinkled most of the cheese directly on the “sauce,” then placed the veggies and sprinkled a bit more “cheese” on top.

    how to make a cake look like deep dish pizza from @janemaynard

    Voila! Deep Dish Pizza…that tastes like cake! It was seriously funny all afternoon with the cake sitting on the counter. It really looked like a pizza!

    how to make a cake look like deep dish pizza from @janemaynard


  3. Tuesday, September 23, 2014

    Perfect Barbecue Chicken Pizza

    In case you’ve been wondering what it takes to make a perfect barbecue chicken pizza, well, today is your lucky day.

    how to make perfect barbecue chicken pizza from @janemaynard

    So, what does it take? If you’ve eaten at pretty much any pizzeria that serves good barbecue chicken pizza, you probably already know the answer: cilantro. Also, mixing gouda cheese in with the mozzarella is pretty much your ticket to pizza heaven.

    Also #2…can we go back to the whole naan-bread-as-pizza-crust trick I recently discovered? I am completely and totally addicted and have been making pizza like it’s going out of style. Nothing beats my homemade crust (detailed post coming one day soon, I promise!), but, seriously, the naan bread thing is KILLER.

    Without further ado, the non-recipe recipe for PERFECT barbecue chicken pizza. Enjoy!

    Perfect Barbecue Chicken Pizza
     
    Prep time
    Cook time
    Total time
     
    Cilantro is the key to truly killer barbecue chicken. Also, gouda. You're welcome.
    Author:
    Ingredients
    • Good barbecue sauce (I use one a sweet BBQ sauce for flavor contrast)
    • Grilled chicken, cut into bite-sized pieces
    • Thinly-sliced red onion
    • Shredded mozzarella cheese
    • Shredded gouda cheese
    • Fresh cilantro, roughly chopped
    Instructions
    1. Spread pizza crust with barbecue sauce. Scatter chicken and red onion evenly then top with mozzarella and gouda cheeses.
    2. Cook pizza until cheese is melted and bubbly. After taking out of the oven, sprinkle with fresh cilantro.
    3. Enjoy!

     


  4. Tuesday, September 9, 2014

    Quick and Delicious Naan Pizzas (Baked or Grilled)

    A few months ago I was thinking that naan bread would make a good crust for quick pizzas. I wrote it on my “to try” list and then ignored the list all summer. Then, this week, I picked up the America’s Test Kitchen magazine “6 Ingredient Recipes” (which is on newsstands now until October 20 and it’s great!) and guess what they had as one of the recipes? Naan pizza! I decided to finally get my act together and give it a try.

    naan pizza, baked or grilled, from @janemaynard - easy and delicious!

    This past Sunday I was planning to make homemade pizza. I have really perfected the pizza-making process (not to brag or anything) and was looking forward to having pizza for dinner. (Here is my crust recipe – I will also be doing a full post about making homemade pizza soon, so keep an eye out.) But Sunday ended up being really busy as well as ridiculously hot. I simply didn’t feel like turning my oven on at 550º F for 2-3 hours. So, I broke out the naan bread and fired up the grill!

    naan pizza, baked or grilled, from @janemaynard - easy and delicious!naan pizza, baked or grilled, from @janemaynard - easy and delicious!

    Naan bread works perfectly as a pizza crust. Following the technique below, it gets nice and crispy on the bottom but still has some chew, and it’s just so quick and easy! Making the naan pizzas on the grill worked beautifully, but I also cooked one in the oven and that worked great, too. If I had to choose I would go with the grill, but you can’t lose either way!

    Naan pizzas are also a great lunch option – I made one for myself yesterday in the toaster oven and it was quick and painless!

    For the record, I love my homemade crust more. But these naan pizzas are still pretty amazing and are perfect for when you need a good homemade pizza cheat!

    naan pizza, baked or grilled, from @janemaynard - easy and delicious!naan pizza, baked or grilled, from @janemaynard - easy and delicious!Pizza flavors pictured: Barbecue Chicken (BBQ sauce, chicken, cheese and cilantro tossed on after cooking) and Honey Goat Cheese with Caramelized Onion

    (>> Find out more…)


  5. Tuesday, April 29, 2014

    Fig and Prosciutto Pizza with Balsamic Glaze

    Last summer on Cape Cod we ordered pizza from a restaurant in Falmouth called Stone L’Oven. Every last pizza we tried was delicious, but there were two flavors in particular that really stole my heart. I’ve been meaning to recreate them since July and finally got around to making one of them. (The second favorite flavor will have to remain a mystery until I can get a post together!)

    fig and prosciutto pizza with balsamic glaze from @janemaynard

    Pizza is sort of becoming my thing. The last few times we’ve had guests over it’s what I’ve made. It’s great all hanging out while the pizzas come out of the oven, one-by-one. The cooking and the eating get all mixed up together and it’s a lot of fun. And, not to brag, I’ve gotten really good at making pizza. I am planning to write a comprehensive post with all the tips and tricks I have, but for now you’ll just have to settle for a totally amazing pizza flavor – fig and prosciutto.

    fig and prosciutto pizza with balsamic glaze from @janemaynard

    THIS PIZZA. So good. It almost beats the honey goat cheese and caramelized onion pizza. (I’m coming to realize no pizza will ever actually beat that one, but coming close is an accomplishment!)

    fig and prosciutto pizza with balsamic glaze from @janemaynardfig and prosciutto pizza with balsamic glaze from @janemaynard

    This pizza is the perfect combination of salty and sweet and is drizzled with a delectable balsamic glaze. It’s so tasty you won’t know what to do with yourself.

    fig and prosciutto pizza with balsamic glaze from @janemaynard

    Also, my new trays from Q Squared NYC were perfect for pizza night. I just fall in love all over again every time I use Q Squared’s dishes! We’ve entertained a few times since my dishes arrived – they always come in handy (especially eating outside) and look gorgeous to boot. Love, love, love.

    (>> Find out more…)


  6. Tuesday, April 8, 2014

    Bertucci’s Tortellini with Sausage, Mushrooms and Creamy Tomato Sauce

    For our very first date, Nate and I went to the Davis Square Bertucci’s in Somerville, MA. Once we were married, if we ever went out to a restaurant (which was rare), it was usual to Bertucci’s or John Harvard’s. I think one of the reasons I love Bertucci’s so much is because of our personal history associated with it, but I still love going to that restaurant whenever we can because they do make some good food. Those dinner rolls and that margherita pizza…YUMMMMM.

    bertucci's tortellini with sausage, mushrooms and light creamy tomato sauce from @janemaynard

    One of those times early in our marriage when we went to Bertucci’s I ordered a tortellini dish that was served with sausage, mushrooms in a light cream tomato sauce. This was one of the very first restaurant copycat recipes I created at home and definitely one of the first things I cooked that gave me some confidence in the kitchen.

    bertucci's tortellini with sausage, mushrooms and light creamy tomato sauce from @janemaynardbertucci's tortellini with sausage, mushrooms and light creamy tomato sauce from @janemaynard

    It’s been years since I’ve made what we call Bertucci’s Tortellini, but I threw it on the menu a few weeks ago and IT WAS SO GOOD. I made sure to write down measurements for you since the recipe I had posted on the site was pretty lame and directionless.

    bertucci's tortellini with sausage, mushrooms and light creamy tomato sauce from @janemaynard

    This is a nice and easy dinner to prepare that tastes wonderful. (I think I had thirds the other night.) The only thing missing from this recipe is Bertucci’s dinner rolls!

    bertucci's tortellini with sausage, mushrooms and light creamy tomato sauce from @janemaynard (>> Find out more…)


  7. Tuesday, December 17, 2013

    BLT Pizza

    I have been meaning to share this “recipe” with you for a few weeks and am finally getting to it. I’m excited – it’s a good one!

    simple and amazing BLT pizza from @janemaynard | thisweekfordinner.com

    Years ago Nate’s Grammy McCarthy ordered us a BLT pizza from her local pizzeria. I was skeptical, but then I had a bite. It was heavenly and so simple. All these years later I have finally tried making it at home and with great success.

    simple and amazing BLT pizza from @janemaynard | thisweekfordinner.com

    I made this when my brother and his family were in town and we ate every last bite. I’m certain we could have eaten a lot more if I’d made it! I’ve made it again since and this pizza is seriously is amazing. It was even close to edging out the honey goat cheese with caramelized onions pizza as our favorite, but I think the goat cheese pizza may still be in the lead. But just barely.

    simple and amazing BLT pizza from @janemaynard | thisweekfordinner.com

    BLT pizza is essentially bacon pizza topped with salad. You’ll want to eat it with a fork. And you’ll want to eat the whole thing. Fair warning.

    BLT Pizza
     
    So simple, yet heavenly!
    Author:
    Recipe type: Main Dishes, Pizza
    Cuisine: Italian, American
    Ingredients
    • I use this recipe for Uncle Tony’s pizza crust and it makes 4 mediumish pizzas
    • I use this pizza sauce recipe for the BLT pizza because it tastes fresh and tomato-y
    • Shredded mozzarella cheese
    • 2 packages bacon, cooked and then chopped (I bake mine at 400 degrees on a foil-lined sheet for about 15-20 minutes)
    • 2-3 hearts of romaine lettuce, chopped
    • ~3 tomatoes or a couple handfuls of grape tomatoes, chopped
    • Mayonnaise
    Instructions
    1. Top pizza crust with tomato sauce, bacon, then an even layer of mozzarella cheese. Bake in a 500 degree oven until crust and cheese are browned. Remove from oven.
    2. While pizza is cooking, toss the chopped lettuce and tomatoes with a couple spoonfuls of mayonnaise – a little mayo goes a long way, so start with less and add more if you need it. You just want to coat the veggies in a thin layer. I know, I know, the mayo thing sounds kind of weird, but TRUST ME.
    3. Once the pizza is out of the oven, top with the salad mixture. Cut into slices and eat!
    4. No exact measurements for this recipe – just go with your gut on amounts, but the above guidelines should be helpful!
    5. A delightful addition to the lettuce topping would be chopped avocado, making this BLTA pizza! Yum!

     


  8. Friday, August 19, 2011

    Italian Chicken Panini Pizza

    Today is the third and last of my Newman’s Own “Own It” posts with Martha’s Circle. This time around I was challenged to use a salad dressing to make a recipe my own.

    As I thought about what I might put together, I remembered back to when we were very first married. One of the meals we would make were grilled chicken sandwiches. I would marinate the chicken breasts in Italian dressing and then broil the chicken in the oven. Nothing fancy but it was definitely a go-to meal for me then that we liked a lot.

    At that same time in my life, a friend of mine had me over for dinner one night and made pizza. She didn’t use sauce, just olive oil and it was delicious. (This is the same friend who gave me the Uncle Tony’s Pizza Crust recipe…that night was the first time I ate that crust! And, yes, she really did have an Uncle Tony and he really was Italian.) I digress, back to the pizza…it was the first time I had a tomato sauceless pizza and it opened up a whole new pizza world to me.

    Thinking fondly on those early days of marriage and learning to cook, I decided to combine these two memories into one recipe. I made pizza that uses Italian dressing as the “sauce,” instead of just straight up olive oil. And then I used all the ingredients that I normally would have put on the chicken sandwich. And with that, the Italian Chicken Panini Pizza was born!

    The pizza was yummy. It had a nice light flavor and hit the spot. I used the Newman’s Own Lighten Up Italian dressing and it worked great! I named the pizza Italian Chicken Panini Pizza because Panini sounds more Italian than Sandwich. 😉

    Italian Chicken Panini Pizza
     
    Author:
    Recipe type: Main Dish, Pizza
    Cuisine: Italian
    Ingredients
    • Uncle Tony’s Pizza Crust or other pizza crust that you like
    • Newman’s Own Light Italian Dressing
    • 1-2 grilled chicken breasts, sliced, seasoned with salt & pepper prior to grilling (you could even marinate the chicken in the Italian dressing before grilling as well)
    • 1-2 tomatoes, sliced
    • Couple handfuls of fresh spinach
    • Mozzarella cheese
    Instructions
    1. Prepare your crust. Spread 2-3 tablespoons of Italian dressing on the crust instead of tomato sauce. Top with spinach, chicken and tomatoes then the cheese.
    2. Bake in the oven on a pizza stone with your oven at the highest temperature it will go (mine goes to 500 degrees), about 8-10 minutes”¦until crust browns and cheese is bubbly.
    3. When I used the above pizza crust recipe, I made 4 medium sized pizzas – two of them plain cheese, two of them Italian Chicken Panini”¦for two Italian Chicken Panini pizzas I used 1 large tomato and 1 chicken breast.


  9. Wednesday, September 1, 2010

    The Trick to Margherita Pizza

    My favorite margherita pizza is from Bertucci’s, an Italian restaurant chain in the Northeast that also happens to have the best dinner rolls around. Mmmm…I need a roll. But I digress…for the last 11 years or so I’ve been trying to replicate their margherita pizza. I’ve come to terms with the fact I never will, but I did discover a little trick recently that got me closer!

    Whenever I made margherita pizza (which is essentially just tomatoes and/or tomato sauce, fresh mozzarella cheese and fresh basil), the basil never tasted like it does at Bertucci’s. I tried putting the fresh basil on top of the cheese, under the cheese, chopped, not chopped…but that flavor I love just wasn’t coming through.

    Of course we went to dinner at Bertucci’s this last trip out East. When they brought my beautiful margherita out, the realization hit me like a pizza pie to the face! They add the basil AFTER the pizza comes out of the oven. That is why it always tasted so differently!

    So there you have it folks. Throw your basil on AFTER you’ve cooked your pizza. It makes all the difference in terms of flavor. Mmmmmm….


  10. Thursday, May 20, 2010

    Simple Homemade Tomato Sauce

    Today I made a quick homemade tomato sauce. Thought I’d share my “recipe” with you. This isn’t necessarily cheaper or faster than jarred tomato sauce from the store, but it is very yummy and fresh tasting. I especially love using this sauce with homemade pizza. Tonight I’m going to add a bit of cream to the sauce and serve it over tortellini.

    homemade tomato sauce web

    The beauty of this sauce recipe is that you can change it up however you like. If you have canned tomatoes, use them. If you have a bunch of fresh tomatoes, use those instead! If you like onion, use more of it. If you like Italian spice seasoning, throw some of that in, too! There are no rules…just play around with the recipe and make it your own!

    Here is what I did today. Other days it might be a little different, but I always follow this basic plan.

    Simple Homemade Tomato Sauce
     
    Simple and delicious!
    Author:
    Recipe type: Sauce
    Cuisine: Italian
    Ingredients
    • 1-2 tablespoon olive oil (or canola oil if you’re out of olive)
    • 1 shallot OR ~1/2 onion, chopped
    • 3-5 cloves garlic, minced or use your garlic press
    • 2 14.5 ounce cans petite diced tomatoes (I like the petite diced a lot, but you could use regular diced. also, if you have lots and lots of fresh tomatoes, dice those up and use them instead! I would guess you need 4-6 cups)
    • 2 tablespoon tomato paste
    • 1 – 2 tablespoon sugar
    • ¼ teaspoon black pepper
    • ¾ teaspoon kosher salt
    • 7-10 large leaves of fresh basil, chopped (probably 1-2 Tbsp or so”¦if you like basil, add more!)
    • If you don’t have fresh basil, feel free to use dried spices – but I would add them in before the simmering step instead of after. Oregano, Parsley and Basil are all great dried spices to add.
    Instructions
    1. Heat olive oil over medium heat. Add shallots/onions. Cook until soft, a few minutes. Add garlic and saute for about a minute. Add tomatoes, tomato paste, sugar, salt and pepper. Bring to boil, then reduce heat to the point where the sauce still simmers. Simmer for 15-20 minutes. (While it’s simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes”¦although I do like my sauce chunky, so I just do this a little bit. Again, just figure out how you like it best and go with it!) Add fresh basil and mangia!

    garlic press web

    A note on garlic: I love my garlic press. I’ve heard from a few chef-types that they don’t like garlic presses because it damages the oils or something. I don’t notice a difference and the press is just so quick, so I pretend I’ve never heard anything negative about the technique. 😉 Also, I don’t put the garlic in with the onions at the beginning of cooking because it can overcook the garlic…I’ve ended up with deep fried garlic before, not exactly the flavor I’m going for in sauce.