I have a deep love for rich desserts of all kinds. I love making them, and pretty much love eating them too. But even though I could write poetry about caramel rolls and tiramisu, I’ll let you in on a secret: one of my favorite things to make is…(drum roll)…PIZZA. Yep. I pretty much love it.
Every kid loves pizza, and I was no exception. Of course back then my love was kind of limited to Pizza Hut because that’s what was around. Pizza Hut was better, however, than the pizza they gave us in school. School pizza was a sad little rectangle with pepperoni (I think), plastic-like cheese, a pool of grease in the middle, and some kind of really sweet, ketchupy sauce. Basically, pizza was made instantly unfun. Poor pizza. So I think I kind of made a solemn oath to never waste my time on bad pizza again.
Of course the best part of making your own pizza is getting to have it exactly the way you like it. Ever notice when a group of people order pizza together you end up getting about four of them because nobody agrees about the toppings? There’s always that one person who doesn’t like mushrooms or is staunchly against green peppers. When ordering a pizza once, I heard a girl say “I don’t like vegetables.” Really? None? Just try a green pepper. You’ll like it! 😀. I’m always the “I’m fine with anything” person. If I don’t like it, I’ll pick it off and then hide it ala Lorelai Gilmore with the tofurkey. Ahh, Gilmore Girls. 😉
But when you make your own pizza you get to be as picky as you want, and that’s where we come to sauce. Some people like theirs sweet. Some like theirs tangy. I personally like mine tangy and herby, with a good punch of garlic. I’ve made all kinds of pizza sauce, from ones that take four minutes to ones that take almost four hours. The four hour one reminded me of that part in The Princess Bride where he has some of his life taken away.
This sauce takes thirty minutes and the flavor is wonderful. It has been my go-to sauce for a long time now. Even though it’s pizza sauce, I personally think it would taste great in a lasagna. And it passes my crust test: so good you put a little in a bowl and dunk your crust in it.
This is originally a Tyler Florence recipe. I think I got it from one of his books. Honestly I’ve made it so often that I have it memorized, but I did find the original recipe on Food Network. Hope you enjoy!
Happy pizza night!
- 2 tbsp. olive oil
- 1 garlic clove, crushed
- 1 28 oz can tomato puree
- 1 tsp. dried marjoram
- 1 tsp. dried basil
- salt and pepper to taste
- Heat olive oil in sauce pan over medium heat. When hot, add all of the ingredients, cover the pan, and bring to a boil.
- Once at a boil, reduce heat and simmer, uncovered for 30 minutes.