(shh the crust is store-bought!)
I'm sharing with you a method for cooking your store bought crust.
And a recipe for quick homemade tomato sauce.
You can top it with whatever you'd like!
I topped this with sweet sausage, caramelized onions, and mozzarella.
After it was done baking, I garnished it with shaved Pecorino cheese, and arugula and parsley drizzled with a bit of olive oil and red wine vinegar.
But I had leftover pizza crust!
Oh no, what to do?!
This one I used the same tomato sauce and sweet sausage, added red pepper and diced asparagus, and topped with chimichurri sauce!
I love chimichurri sauce!
I'll share my recipe soon.
1 package refrigerated pizza crust
(I used Pillsbury Artisan Whole Grain Pizza Crust, rolled out and cut into a circle, worked lovely!)
Tomato Sauce recipe follows.
- Preheat oven to 500 degrees. Brush a cast iron skillet with a tsp of olive oil.
- Press the pizza dough into the skillet, so it comes up the edges just about 1/2 inch.
- Disperse the tomato sauce on the pie (you may not need entire tomato sauce recipe, I had about 1/4 cup leftover)
- Heat the cast iron skillet over medium high heat. Cook about 5 minutes. Peek at the bottom of the crust, when it's beginning to turn a light golden color remove from heat. Don't wait until it's completely golden brown or it will burn in the oven.
- Top the pizza with whatever you desire. I topped mine with sweet italian sausage, caramelized onion, and mozzarella.
- Bake about 6-8 minutes, until crust is golden brown and cheese is melted.
- Remove from oven and top with any garnishes desired (I topped it with shaved Pecorino, arugula, parsley). Enjoy!
Quick Tomato Sauce
3 tomatoes (can use canned crushed tomatoes if desired)
1 tbsp tomato paste
2 garlic cloves, minced
1/4 tsp to 1/2 tsp crushed red pepper flakes, depending how spicy you like
Use a vegetable peeler to peel the tomatoes. Cut out white core, cut into quarters, and place in large bowl. Crush the tomatoes using a potato masher (or your hands if you're really into it). Pour the crushed tomatoes in a strainer, use a spoon to smash them down and drain them of as much liquid as possible. Once drained, mix the crushed tomatoes with all other ingredients. That's it!