Family Chow Hall

Roasted Red Pepper Pizza Sauce

May 19th, 2006

Making my deep dish pizza last night, I tried a little experiment that turned out to be really successful…

I’ll start by saying that after making the Roasted Red Pepper Dip a couple of weeks ago (and we all enjoyed it very much) I noticed a jar of roasted red peppers - already prepared, in the produce section at the grocery. Now, fresh red peppers aren’t exactly expensive, but they cost a bit more than green peppers, and when I looked at the price on this jar of roasted red peppers, I realized it was more economical to just buy the jar instead of picking up a fresh pepper and roasting it myself.

So… now I’ve got a jar of roasted red peppers in my fridge which cries out every now and then, “Put us in something!” They did it last night, while I was making the sauce for our deep dish pizza, and I decided to chop a few of the peppers up and hide them in the sauce. They would blend right in, so if it turned out totally bad, I could claim ignorance. “What? You don’t like it? Hmmm… Maybe we got a bad can of tomatoes.” On the other hand, if it turned out extra yummy, I would claim it as another of my ingenious cooking ideas.

We ate all the pizza. Hubby said it was the best he’s ever had.

The roasted red peppers added a bit of sweet, smoky flavor to the pizza without overpowering it with a barbecue taste. It really was quite good. I’m going to make a habit of it.

The other toppings I used were: Garlic sausage, Canadian bacon, and (on a small part of it) pineapple tidbits.

Roasted Red Pepper Pizza Sauce

1 6 oz. can of tomato paste
1 12 oz. can of petite diced tomatoes
3 T. finely chopped roasted red peppers
1/4 c. water
1/4 t. salt
1/4 t. pepper
1/2 t. basil
1/4 t. oregano

Mix everything together and spread on your pizza crust. After smothering the pizza with your favorite toppings and cheese, spoon some more sauce over everything.

Enjoy!

Entry Filed under: Italian, Recipes, Supper, Table talk