No Cook Pizza Sauce Recipe
by
Sarah Phillips
Enough for one 12 or 14-inch pizza
Chicago Metallic BakeWare Company asked me to come up with a
topping recipe for ready made dough to print on its pizza pan label. It is so
popular in my house, that I decided to share it with you.
You may have some sauce left over. Refrigerate or freeze any
extra.
 | 6 ounces tomato paste 1 can or 2/3 cup |
| 1/4 cup water |
| 1 tablespoon olive oil |
| 1 teaspoon dried oregano |
| 1 tablespoon each dried basil and parsley flakes
|
| 2 teaspoons balsamic, white wine vinegar or lemon juice --
balsamic has the best taste |
| 1/2 teaspoon salt or to taste |
| 1/4 teaspoon ground pepper or to taste |
| Toppings: chopped onion, green or red bell pepper rings,
shredded fresh basil, sliced pepperoni, sliced mushrooms and/or black olives
|
1. In a medium size bowl combine tomato paste and water. Add
in olive oil, oregano, basil and parsley flakes, vinegar, salt and pepper. Stir
well to combine. Set aside while doing the next steps.
2. Preheat oven to the temperature according to dough's
instructions. Stretch dough to fit greased pan. If it resists, let rest for 5
minutes.
3. Spread tomato sauce evenly over pizza crust, avoiding the
edges. Sprinkle cheese evenly over sauce. Top with favorite toppings. Bake until
cheese bubbles and let it rest for a couple of minutes before cutting into it.
