Pizza Sauce
2 cloves garlic, peeled
100 g | 3.5 oz red capsicum,
chopped roughly
5 fresh basil leaves
40 g | 1.4 oz olive oil
400 g | 14.1 oz tin diced tomatoes
300 g | 10.6 oz passata
30 g | 1.1 oz tomato paste
1 Tbsp Stock Concentrate (p.6)
of choice
1 tsp onion powder
1 tsp dried oregano leaves
basics
10
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Prep time: 5 min Cook time: 25 min Best made: Ahead of time
DF - GF - NF - EF - LC - SS - P - FF - V - FM - H - D
Thermo cooker
1. Add garlic, capsicum and basil to mixer bowl. Chop for 3 sec/speed 6/MC on.
Scrape mixer bowl down.
2. Add remaining ingredients. Place the simmering basket on top of lid and cook
for 20 min/steaming temp/speed 2/MC off.
3. Blend for 1 min/speed 7/MC on, increasing speed gradually. Scrape mixer bowl
down and repeat until desired consistency is achieved.
Conventional
1. Finely chop garlic, capsicum and basil.
2. Add all ingredients into a non-stick large based saucepan. Bring to the boil and reduce
to a medium simmer for 20 min.
3. Allow the sauce to cool then blend with your preferred mixer or processor or if you
prefer a chunky sauce serve without blending.
Use in the Pizza Cob Loaf (p.35) and Sicilian Pizza (p.41). Freeze in portions for an easy
homemade pizza.
Store in an airtight sterilised container for up to 3 days or freeze in portions.
Hidden Vege: Feel free to add an additional 200 g or 7.1 oz roughly chopped vegetables
in Step 1 (i.e. zucchini, carrot, baby spinach).
Super Skinny: Omit olive oil.
Low Fodmap: Omit garlic. Replace half the oil with garlic infused olive oil or Confit Garlic
Oil (p.11). Replace onion powder with a handful of chopped spring onions (green part
only). Use compliant stock concentrate.
Halved/Doubled: This recipe can be halved or doubled. To halve, reduce cook time
to 15 min. To double, use the conventional method or move to the stove top to cook
and blend in 2 batches.
Thank you for supporting skinnymixers Elena Stoica @ selena5731@gmail.com xx