Homemade Pizza topping?

Question

My kids have informed they want homemade Pizza for their lunch today. I'm fine with making the pizza base, but how do I make a really good tomato sauce.
I find puree too overpowering and tinned tomato makes the base all soggy.
Has anyone got any ideas?

Answer 1

get a tin of chopped tomatoes and add half a teaspoon of salt a little bit of sugar, pepper and oregano.
that is the italian recipe and how i do it! lol
tell me if its any gud

Answer 2

Buy a jar of good Organic Passata, which is basically a simple Italian plain tomato sauce made by crushing and sieving tomatoes.

Shallow fry some finely chopped Onion, Garlic and grated Ginger.

Add the Passata, to it, and then some freshly chopped Basil, Oregano, and Thyme (dried or Freeze dried will also do - Barts do a good selection of Freeze Dried and dried herbs).

Add some Salt and Pepper, and a pinch of Paprika, maybe Chilli if they like that, and just a pinch of Nutmeg. Then add a teaspoon of Sugar to take away some of the natural acidity of Tomatoes, and you're basically done.

Alternatively, if you want to do it the really easy way, most supermarkets now sell fresh pasta sauces, that are really excellent also as pizza sauces for homemade pizza - which I often do.

Some of my favourites are plain old Napoli tomato sauce, Arrabiatta, Amatriciana, and even Bolognese sauce with the minced beef in it is actually really tasty as a pizza sauce, with cheese and pepperoni and mushroom, etc. on the top.

Mmmmm.....

Answer 3

here's a basic tomato sauce that makes a great pizza sauce. just puree the sauce before you put it on a pizza.

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Answer 4

what you've got to do is tweak the puree a little. pour it out into a small saucepan and drop in a bay leaf, a sprinkle of sugar, some paprika, salt and a twist of dried basil or oregano. let it simmer away on the stove till it becomes slightly thicker because a watery sauce would only make your base go soggy.when thats ready take it off the heat and you could add a squeeze of lemon juice in it to cut back the sweetness and the shop-ish taste that puree comes with. spoon it onto your pizza, sprinkle with lots of cheese, some pepperoni and a generous drizzle of olive oil and don't be surprised when your kids give a 'best mommy' badge the next day!

Answer 5

Use crushed tomato's and a can of water. That is the best for a good sauce. As for toppings, make some bacon or brown up some ground beef. That makes for an excellent home made pizza

Answer 6

Drain the tomatoes! Buy the crushed variety and squeeze them through a sieve. Keep the tomato layer at a minimum. Mozzarella cheese, some Parma ham, artichoke hearts - but not pineapple!

Answer 7

Here is a tip on no soggy crust. preheat your oven to 200*
Put your dough in a cookie sheet that you have seasoned with crisco(spry) Cover with a dish towel. When oven reaches 200* TURN OFF.Place cookie sheet in oven for 15 minutes.
Remove from oven and if dough has shrunk at all stretch again to the sides of pan
Turn oven on again to 375*
Sauce: Fresh or canned tomatoes(kitchen ready) type.
Spread evenly over the dough.
Fresh chopped garlic, basil, salt and pepper.(Pepperoni,etc.)
Drizzle with olive oil. Place in oven and cook until the bottom is golden.
Remove place cheeses on and return to oven until melted!
This recipe is pretty successful for a non soggy middle. The key is in the pre-cooking of the dough at a low temp.
Good luck!

Answer 8

I usually use a premade pasta sauce....it's not expensive and is easier than making it yourself....or for something different, I also use a thai style curry paste which tastes great on large homemade pizzas with chicken, fetta and halved tiny tomatoes with a little mozzarella

Answer 9

If they aren't too picky about their pizza, you can use BBQ sauce. It's really yummy, and if you must make it from scratch, you can probably find an easy recipe. It's usually ketchup, molasses, and some spices. Just add chicken and cheese. It's my favorite kind of pizza (with red onions and cilantro, but that may be too much for the kids).

Answer 10

my suggestion is to use tomato puree but not overdue it along with that goes some fresh chopped tomatoes, some olive oil so you get a nice consistency then season well with salt and pepper trow some herbs on the paste.... cant go wrong.

Answer 11

# TOPPING
# ---
# 1 can (8 ounces) tomato sauce
# browned ground beef or Italian sausage, broken up
# 1 can sliced mushrooms, drained
# thinly sliced green pepper and onions, optional
# 1/2 cup grated Parmesan cheese
# 1 to 2 cups shredded Mozzarella cheese

http://southernfood.about.com/od/pizzarecipes/r/bl30412c.htm

or type "pizza toppping" in a search engine may be google and youll find a plenty.