Last week I found myself mesmerized at the overwhelming variety of pizzas in the frozen pizza aisle at the grocery. From thin crust to thick, classic pepperoni to spinach artichoke, and everything in between. 

That’s when I decided to share recipes for an easy, homemade pizza sauce and fool-proof dough.
They use wholesome, customizable ingredients and take a whole lot less freezer space than boxed pizzas. (Make multiple batches to freeze).

Both are components in the yummy Neapolitan pizza recipe.

The bonus? Inexpensive, fun, family recipes, so everyone can help. Pizza night at home, anytime!

No cook red pizza sauce

Use a food processor, blender, or mash by hand,

Ingredients

14.5 oz can diced tomatoes with juice

6 oz tomato paste

1-1/2 to 2 teaspoons dried basil

1/2 to 3/4 teaspoon dried oregano

1 generous teaspoon minced garlic (a nice sized clove)

1 generous tablespoon olive oil

Salt and pepper to taste 

Sugar to taste – start with 1/2 teaspoon and go from there

Instructions

Blend everything until smooth. Adjust seasonings.

Keeps refrigerated up to 2 weeks, or freeze up to 3 months.

Makes 2 generous cups.

Adapted slightly from sugarspunrun.com 

Basic pizza dough

I use a mixer. Can be made by hand, as well. 

Sugar helps ferment yeast and contributes to flavor, color and a tender crust. 

Ingredients

1 packet rapid rise yeast (2-1/4 teaspoons)

2 teaspoons sugar

1 cup warm water, 105-115 degrees 

2-3/4 to 3 cups all-purpose flour plus extra for dusting

1 teaspoon salt

1/4 teaspoon garlic powder (optional)

1 tablespoon olive oil plus extra for oiling bowl and brushing on dough

Instructions

Stir yeast and sugar into warm water. Let sit 5 minutes or until foamy.

Stir 2-3/4 cups flour, salt and garlic powder in mixing bowl.

Pour yeast mixture into flour mixture and add olive oil.

Beat on low until mixture begins to pull away from sides, adding more flour if needed. This takes 5 minutes or so. Dough will be slightly sticky.

Sprinkle a little flour on counter and knead dough for couple of minutes. 

Place in oiled bowl, turning to coat.

Cover. Let rise until doubled, 30-45 minutes.

(Or rise in refrigerator up to overnight. Let come to room temperature.)

Punch dough down, transfer to lightly floured counter and give it a few kneads. 

You’re now ready to roll as desired. If you like, pinch edges after rolling to form a “lip”.

Tips:

Makes one large or 2 smaller pizzas.

Can be frozen after punching down, up to 3 months. Thaw and let come to room temperature before using. 

Simple Neapolitan style pizza

Ingredients

Pizza sauce (up to 1 cup)

16 oz. Italian blend cheese or your favorite 

One 12-14” round pizza crust, brushed with a little olive oil.

Instructions

Preheat oven to 425.
Spread sauce on crust.

Top with cheese.

Bake on bottom rack 13-15 minutes, until cheese melts and bottom is brown.

CARAMELIZED ONION AND ROSEMARY TOPPING FOR “WHITE” PIZZA

This is a “no recipe recipe”. So go to taste! If all you have are red or sweet onions, that’s OK but they impart a more mild flavor. A little more, or less, of any ingredient, works.

Heat 1/4 cup olive oil in a big skillet on medium low.

Stir in 4 nice sized yellow or white onions, sliced thin

Sprinkle in Rosemary leaves, minced, to taste  – this is a strong herb, fresh or dry so know that you can always add more but can’t take away

Salt and pepper to taste

Give them all a good stir, cover and cook about 10 minutes. That process sweats the onions and gets them ready to caramelize nicely.

Remove cover and continue to cook , stirring occasionally, until they are golden and caramelized. This took 20 minutes on my stove. It may take a bit less, or more, on your stove. If they start to brown too fast, turn the heat down. 

Spread the topping on the pizza dough and scatter as much cheese as you like on top.  Fontina or your favorite white cheese is yummy, as is Gorgonzola (but then it wouldn’t be “white” pizza – but so good!)

Preheat oven to 400 and bake about 20 minutes, until crust is browned.