I’ve finally found something that the 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! Who knew?! I found this recipe in Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann—San Joseans! It was 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
• ¼ cup minced fresh flat leafed parsley
• 1 tablespoon sugar
• ¼ cup water
• 3 tablespoons grated Parmesan, or similar, cheese
• Salt and pepper, to taste

1. Place everything but the cheese, salt and pepper in the crock pot and cook on low for at least 10 hours, but no longer than 14 hours. If at all possible, stir the sauce every few hours—if you are sleeping, don’t worry about it 🙂
2. Unplug crockpot. Taste. Add salt and pepper if needed, then stir in cheese. 
3. Let cool to room temperature.

I use just over 1 cup of sauce in my pizzas. Depending on the size of your pizza pan, and your personal preference regarding the quantity of sauce, you might use more or less than I do. Sauce will keep, refrigerated, for at least four days—freeze for longer storage.

Pizza Dough for the Bread Machine

• 1 1/3 cups water
• ¼ cup olive oil
• 3½ cups flour
• 1 tablespoon sugar
• 1½ teaspoons salt
• 2 teaspoons yeast

1. Place all ingredients in bread machine, then activate the Quick Dough or Pizza Dough cycle.
2. Use dough 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 2 large pizzas).  Roll or press dough into a circle about the size of your pizza pan. Use and bake dough immediately, or let rise 30 minutes or so for a thicker crust pizza. When you have it all assembled, bake in preheated HOT 500° for 12-15 minutes.

My Favorite Cheese Blend for Pizza

Like I said, I have made my share of pizza over the years, and I am finally getting good at it! Last night’s pizza was fresh veggie—sliced tomatoes, zucchini and basil, from my garden, with fresh sliced mushrooms and green onions.

Whatever pizza I make, I always use this cheese blend. I no longer have the cookbook I found it in, nor do I remember the name of the book, which is unfortunate now that I am going public with this blend.

• 2 parts shredded mozzarella
• 1 part shredded smoked gouda
• 1 part shredded Italian Fontina
• 1 part freshly grated Parmigiana-Reggiano

Enjoy your creations! Thank you for stopping by my pizzeria today!