pizza is my bae.

I could drink this pizza sauce and I don’t even like tomatoes. I really, really want to like the tomato espeically those obscure looking heirloom ones. I wish I could eat them raw with fresh mozzarella, basil and call it dinner. BUT I CAN’T. I’m sensitive to nightshades, what’s a nightshade you might ask? Well, they are a family of plants more traditionally called Solanaceae – bell peppers, tomatoes, eggplant all are included in the list of ‘nightshades’. I sadly cannot eat raw tomatoes or any type of eggplant without feeling like I am dying. 

Once Seth made me a special Italian dinner of Eggplant Parmesan and I literally laid on the floor taking deep breathes and staring at the ceiling for 2 hours feeling like I was at deaths doorstep. I will never eat eggplant again. (sorry Seth!)

I’m not prepping this well am I? I tell you these things to let you know I don’t really like the tomato and typically tomato’s don’t like me- BUT THIS PIZZA SAUCE. It’s easy, it’s cheap and I mean it’s homemade. It makes enough for at least 2 pizzas so you can freeze it, use it a few days later on pizza or another dish… it’s versatile and simply delicious.


Here’s the recipe.

  • 1 can (28oz) whole tomatoes – I prefer San Marzanos; they really are a better quality tomato
  • 2-3 cloves of garlic, rough chopped
  • 1 1/2 tsp salt
  • 1/4 cup (2oz) olive oil

Here’s what to do.

1. Drain the tomatoes then transfer to blender or food processor. Puree the tomatoes until smooth, then add garlic, salt and olive oil. Puree until well blended and all ingredients are incorporated.

***Sauce will stay good in the fridge, in an air tight container for 1 week. You could also freeze this sauce for later use.


Need a pizza dough recipe? Because, honestly making your own dough is both fun, cheaper and more tasty. Here’s my go to pizza dough recipe based off of one of my favorite Brooklyn restaurants.

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Here’s what you need:

  • 1 1/4 cups warm water
  • 1 packet dry, active yeast
  • 1/4 tsp sugar
  • 3 cups all-purpose flour
  • 2 tsp salt
  • 1/4 cup olive oil

Here’s what to do:

1. Stir together the warm water, yeast and sugar (in your mixing bowl) – let sit for 5 minutes

2. Add the flour and salt and mix on low until the flour is incorporated.

3. Add olive oil and continue to mix on low until the dough is smooth and elastic (10-12 minutes)

4. Transfer dough to oiled bowl cover and let rise for 1-2 hours

5. prepare dough on cookie sheet or pizza stone, bake at 45o for 10-12 minutes (take out add toppings and back for 5-8 minutes until cheese bubbles)


So there is that, pizza is my bae and don’t forget to keep it simple. Don’t overload with to many toppings the best pizza is always simple.


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