I’ve finally found something that the crockpot (slow cooker for those of you offended by the term “crockpot”) excels in. Excels in! This is not just a recipe that can be cooked in the crockpot. It’s a recipe that should be cooked in a crockpot. Yes, a recipe that tastes best cooked in the crockpot! I found this recipe in “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann (San Joseans!), on page 250.
I have made my fair share of pizza sauces and this is, by far, my favorite. The flavor is so rich and consistent. I’m in love! What’s more, one batch of this recipe makes about 6 cups of pizza sauce. Use one portion, freeze four! That’s my type of batch cooking.
Crockpot Pizza Sauce
2 12 oz. cans tomato paste
1 16 oz can tomato sauce
3 tablespoons olive oil
2-4 cloves garlic, crushed (to taste)
2 tablespoons dried oregano
1 tablespoon dried basil
1/4 cup minced fresh flat leafed parsley
1 tablespoon sugar
1/4 cup water
3 tablespoons grated Parmesan (or similar) cheese
salt and pepper, to taste
Place everything but the cheese, salt and pepper in the crock pot. Cover and cook on low for at least 10 hours and no longer than 14 hours. If at all possible, stir the sauce every few hours. If you are sleeping, don’t worry about it.
Unplug crockpot. Taste. Add salt and pepper to taste. Stir in cheese. Let cool to room temperature.
I use just over 1 cup of sauce in my pizza. Depending on the size of your pizza pan and your personal preference regarding the quantity of sauce you might more or less than I do.
Sauce will keep, refrigerated, for at least four days. Freeze for longer storage.
My Favorite Cheese Blend for Pizza
Like I said, I have made my share of pizza over the years. I am finally getting good at it! Last night’s pizza was fresh veggie…, sliced tomatoes, zucchini and basil, from my garden, and sliced fresh mushrooms and green onions.
Two of my three kids would holler, “Where’s the meat?”, but they are not home so I get to choose everything!
Whatever pizza I make, I always use this cheese blend. I no longer have the cookbook I got it from, nor do I remember the name of the book, which is unfortunate now that I am going public with this blend.
2 parts shredded mozzarrella
1 part shredded smoked gouda
1 part shredded Italian Fontina
1 part freshly grated Parmigiana-Reggiano
Enjoy your creations! OH, you need a recipe for pizza dough, too? Here you go… I hope you have a bread machine 🙂
Pizza Dough (for the bread machine)
1 1/3 cups water
1/4 cup olive oil
3 1/2 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons yeast
Place all ingredients in bread machine. Press “Quick Dough” or “Pizza Dough” cycle. Use immediately (as directed below), refrigerate overnight or freeze for up to three months. Let frozen dough defrost overnight in refrigerator. Let refrigerated dough rest for 20 minutes at room temperature before using.
Remove dough to a work surface sprinkled with flour or cornmeal. Divide into 2 parts (for large pizzas). Roll or press dough into a circle about the size of your pizza pan.
Use dough immediately to make a pizza, or let rise 30 minutes or so for a thicker crust pizza.
When you have it all assembled, bake in preheated HOT oven (500 degrees) for 12-15 minutes.
Have fun assembling the perfect pizza! Thanks for stopping by my pizzeria today. See you tomorrow! Remember how much I like feedback. I’d love to read your comments about this, or your experience making pizza at home.