There has been a bit of pause between pizza posts! I assure you, we've been making and eating pizzas, but the low light in the evenings make them tricky to photograph. Please excuse these awful photos and read below for a great pizza. 🙂
pizza no. 13 : meatball pizza.
occasion : it's Tuesday & we had spaghetti and meatballs last night.
crust : our whole wheat usual.
sauce : red tomato sauce of Paul's concoction (I've shared this before, but here it is again) :
- olive oil
- 1 large garlic clove – minced
- 28 oz can of whole peeled plum tomatoes
- pinch of dried rosemary, basil and oregano
- salt & pepper to taste
Saute the minced garlic in olive oil over medium heat. Add the tomatoes (crush them up with a wooden spoon), dried herbs and a bit
of salt and pepper. Turn the heat up slightly and let the liquid in the
tomatoes boil off. It took us about 20 minutes to get it to a great
consistency. Taste it! It may need more salt. The trick is to NOT taste
it too early because so much will boil off leaving a more intense flavor
and you'll end up oversalting.
cheese : sharp cheddar & mozzarella.
toppings : homemade meatballs cut into slices.
thoughts : this is one of our favorite pizzas because it's so easy and you can stretch one meal into two. On Monday, we made meatballs (using this recipe) for dinner to eat with pasta and tomato sauce. We made extra meatballs and extra sauce, knowing that we'd be able to but a pizza together the next night with the same ingredients. We built the pizza upside down – cheese on the bottom, meatball slices in the middle and red sauce on top. It was SO good.
enJOY it 
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