Please note this recipe make enough sauce for a small to medium personal-sized pizza. If you want to make sauce to a large pizza, just double the recipe!
Technically I suppose this is not a true pesto because it does not have nuts and cheese in it but perhaps the culinary police will let it slide? This was the best tasting sauce for a pizza that I have had in forever. The sundried tomatoes are packed with flavour and only a few go a long way. The special equipment I am using here is a Braun Hand Blender & Chopper that I got for Christmas when I was in my late teens! I did not know how to cook but I was already collecting toys. You can make this in a food processor, a blender or even by hand but I recommended getting a little help from one of your kitchen appliances.
Remember that roasted garlic I made the other day? I put it all in my little chopper with six chopped sundried tomatoes and some of the oil from the bottle, why let it go to waste? Let’s bump up that beautiful flavour.
I attached my hand blender to the chopper and let it do all the hard work. In seconds, pizza sauce!
Next I rolled out my pizza dough. This is the dough I made the other day for my barbecued chicken buns. Even though the recipe was fatally flawed, to give it credit, it made a ton of dough which unfortunately I have now eaten the entire batch of dough.
Cook the dough either in a pan or on a grill for three minutes per side, put on your toppings and then broil just long enough to melt the cheese. My toppings were carmelized onions, mushrooms and goat cheese.
Super easy sauce! You get that slow-cooked flavour it mere seconds. This is one of the best pizzas I have ever tasted and I made it all by myself! How exciting is that?
What is your favourite pizza sauce?
Genie Sea says
I really must stop reading your blog first thing in the morning or late at night. You never fail to make me drool! 🙂 This recipe kicks butt. I haven’t tasted the pizza, but I can tell it would be the best pizza I have ever had 🙂
Kitchen newbie question time. How do you caramelize onions? 🙂
Wow that looks good! I’ve never made a pizza sauce before, but I’d love to. I’m just not a big fan of any of the home made pizzas I’ve had so far. Maybe if I made the sauce myself it would taste better.
I’ve made this pesto minus the garlic. I can’t remember though what else I threw in… some spice maybe?? My brain isn’t working today.
Your pizza looks amazing though. And I agree with Genie Sea – your blogs always make me drool…
Suzie the Foodie says
I do apologize for all of the involuntary drooling that is going on when you visit my blog, that is a very unfortunate side effect of my fod!
Genie, great question, I finally learned how to make them and will show you soon. It isn’t difficult but there are somethings you must do to make them come out right.
I don’t like homemade pizza that much either Tori but this one really was fantastic. I thought it was better than pizzeria pizza and that’s a first!
You could use garlic powder instead Michelle and onions of course since you can’t do fresh garlic.
I am loving the nettle pesto I been making this spring (with nuts, without cheese, & 1/2 coconut oil) & want to make pizza using that – this looks so yummy – drooling, too!!
saw a recipe recently suggesting fresh arugula on top of the pizza, after cooking! THat sounds so delish as well!