Pizza sauce is different than pasta sauce

Posted on January 24, 2009 by | 8 Comments

Pizza the SauceI’ve had quite a few devotee-made pizzas. Some are pretty good, some are … interesting. See, the “problem” lies in the garlic issue. Devotees don’t cook with garlic or onions. But most pizza sauces contain garlic and/or onions. That means that we have to make out own. This is where it gets interesting.

Many devotees make pizzas with a lot of toppings. Personally, I’m a traditionalist. I like a plain old cheese pizza (vegan cheese, in my case). No fake meat, no cauliflower, no eggplant or bittermellon (seriously, I’ve seen a few pizzas with bittermellon as a topping).

But that’s not the point of this. The point here is pizza sauce. And pizza sauce is not pasta sauce. There’s a difference. At least, there should be. With me there is. Pasta sauce should be an outspoken flavor. Pizza sauce should be noticeable, but only in a “hey! this pizza sauce doesn’t make me barf!” sort of way.

And here’s how I make mine…

Ingredients…

- 1 14ish ounce can of crushed tomatoes
- little olive oil for frying
- 1/4 t hing
- 1/2 t basil
- 1/4 t oregano
- 1/8 t marjoram
- 1/8 t thyme
- 1/4 t black pepper
- 1/4 t salt
- 1/2 t sugar

how to…

1) oil in pan, medium heat – wait till hot, add hing and fry
2) add can of crushed tomatoes
3) add spices
4) let simmer for about 20 or so minutes.

This should make enough for two pies.

I make the sauce and Smartz makes the dough. I don’t know what she does to that though. It’s always really good though. For cheese, we use Follow Your Heart.

So whatever you like to put on your pizza… even if it’s bittermellon, give this pasta sauce a try. The folks who have had it seem to really like it.

Pizza the Hutt!

This entry was posted in Gaudia Vaisnava, Recipies, Yummy Vegan Food!. Bookmark the permalink.

8 Responses to Pizza sauce is different than pasta sauce

  1. mikey b | January 24, 2009 at 9:57 am |

    Up top for vegan pizza, it looks much better than the stuff tofutti puts out (which is to my knowledge the only store brand vegan pizza -_-). Never heard of the Vegan Gourmet stuff either. Thumbs up.

    • eric | January 24, 2009 at 10:04 am |

      The Follow Your Heart cheese is very amazing. But it’s hard to melt. You have to have your oven at 475, which can play hell with some kinds of dough. It’s touchy.

      • Michael | January 25, 2009 at 4:26 pm |

        If you spray your Follow Your Heart with Pam (or we have a pressurized olive oil sprayer), it helps it melt. Sometimes it will even melt during the baking process without that final run under the broiler.

  2. Ryan Beggar | January 24, 2009 at 1:42 pm |

    Don’t forget tofurky Italian sausage! Yay!

  3. abrennan | January 24, 2009 at 2:04 pm |

    The English make Cheezley, that’s the best vegan cheese I have come across. Best not to eat too much fat of any kind, vege or animal.

    There are two pizza places near where I live who make vegan cheeze pizza with not pepperoni and not sausage. It’s great fun for a treat.

    Bittermellon pizza, sounds… nice? : )

    MMMMmmmmm great pizza sauce recipe.

  4. Mark | February 12, 2009 at 12:37 pm |

    Check out the fat content of “Follow Your Heart,” “Teese,” and “Sheese:”

    http://soulveggie.blogs.com/my_weblog/2009/02/follow-your-heart-dont-eat-follow-your-heart.html

    Essentially, they are just soy milk and added vegetable oil… very high in fat (and more than even whole milk mozzarella).

    FYI, Mark

    • eric | February 12, 2009 at 2:08 pm |

      Alright. And if you’re eating a ton of other things that are high in fat, it’s a bad thing. This, in moderation, is not so bad, but to each their own.

  5. antony | February 14, 2009 at 12:02 am |

    Reduce your fat intake and feel the bliss

    Once a while even my body eats pizza with vegan cheese

    just for fun

    problem is most people got too many calories from fat, stop it now or I’ll call the police