I've had this recipe for years. It came from a Cooking Light magazine. Whatever toppings you choose, this sauce makes amazing pizza!
1 large garlic clove peeled
1 c. basil leaves
1/4 c. grated parmesan
2 Tbsp. tomato paste
1 1/2 Tbsp. water
1 tsp. sugar
1 tsp. olive oil
1 (5.2 oz) jar roasted red peppers, drained
1. Combine all ingredients in a food processor, mini prep chopper, or blender. Process until smooth scraping sides of the bowl once. Spread over the pizza crust of your choice and top with mozzerella and toppings or your choice.
We use all kinds of pizza crusts and doughs, but Pillsbury is pictured here. I followed the directions on the package, topped it with the sauce and mozzarella. I then added mushrooms, turkey italian sausage, red peppers, kalamata olives and grape tomatoes. I then topped with more mozzarella and a little parmesan. It was amazing!
Makes sauce for 1 pizza.
1 large garlic clove peeled1 c. basil leaves
1/4 c. grated parmesan
2 Tbsp. tomato paste
1 1/2 Tbsp. water
1 tsp. sugar
1 tsp. olive oil
1 (5.2 oz) jar roasted red peppers, drained
1. Combine all ingredients in a food processor, mini prep chopper, or blender. Process until smooth scraping sides of the bowl once. Spread over the pizza crust of your choice and top with mozzerella and toppings or your choice.
We use all kinds of pizza crusts and doughs, but Pillsbury is pictured here. I followed the directions on the package, topped it with the sauce and mozzarella. I then added mushrooms, turkey italian sausage, red peppers, kalamata olives and grape tomatoes. I then topped with more mozzarella and a little parmesan. It was amazing!
Makes sauce for 1 pizza.
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