a bucket full of blueberries: Just a little sneak peak...

8.01.2010

Just a little sneak peak...

About a year ago, I discovered that pizzas could be made on the grill! I suggested this novel idea and got vetoed due to its unorthodoxness (is that even a word?). Anyway, a little over a week ago, Briant and Harmony, and little Nathan too, came over to hang out and have dinner and I decided I had waiting long enough. We were going to grill pizzas :o)

This time around, Brad thought it was a great idea, as did our friends, so grill we did. I tried a new recipe but wasn't too impressed (hence why I am not sharing it). It was also our first try so some of the crust got a little burnt on the bottom but hey, it was an overall great experience. We will definitely try it out again very soon and when I find a recipe that works, you bet I will share it with you. However, I did happen to find a new pizza sauce recipe that I am loving (as does everyone else). I have made it twice so far and it has been a hit both times. The only "qualm" I have about the recipe though is that it doesn't make a whole lot, so don't be afraid to double it..or even triple depending on your sauce amount preferences and how many pizzas you are making. I doubled it and we didn't really have enough for all four of our personal pizzas.

California Pizza Kitchen's Marinara Sauce

By Larry Flax and Rick Rosenfield

1 tablespoon olive oil

2 teaspoons minced garlic

2 large (1/2 pound) Roma tomatoes

1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano

1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil

1/2 teaspoon kosher salt

pinch of ground black pepper

1 tablespoon tomato paste

1. Heat the olive oil in a small nonstick frying pan over medium heat. Do not allow it to smoke. Add the garlic and cook, stirring constantly, until it just begins to turn light brown, 1 to 2 minutes. Do not allow the garlic to burn, as it will make the sauce bitter.

2. Add the remaining sauce ingredients except the tomato paste, and stir well. Reduce the heat and simmer the sauce until all the liquid evaporates, about 10 minutes. Stir int he tomato paste and cook for an additional 2 minutes. Remove from the heat and cool completely before using. Store covered in the refrigerator for up to 1 week.

Variation: Spicy Marinara Sauce

Double the amount of garlic and add 1/4 teaspoon crushed red pepper flakes along with it. roughly chop 2 fresh basil leaves and stir into the sauce after adding the tomato paste.

Now that you have a new pizza sauce recipe, take a look at our pizza grilling adventures.