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9th January
written by Steph

The finished product

The finished product

I'm assuming that those of you who are smart enough to read this blog are also smart enough to assemble a pizza on your own (plus we've held your hand before), so this will be a bit of a departure from our normal recipe series in that I'm not going to walk you through the steps here one by one.  Instead, I'm going to tell you what toppings we put on this so-called "Supreme Pizza" and focus on one of the more important parts of this dish: the sauce.  You see, when it comes to pizza, I'm insanely picky - sure it's hard to screw up, but it's also hard to get REALLY good pizza - and more often than not I'm let down the sauce component.  Most pizzas are too saucy, or rely on sauces that are too thick and akin to tomato paste, both of which are sins that will have me turning up my nose.  My favorite kind of sauce is one that tastes like true tomatoes and that are light and liquid-y rather than goopy.  Turns out I'm in luck, because this type of sauce is actually really easy to make yourself (and will have you shunning all of that tinned/jarred sauce nonsense). Ingredients
  • 1 15 oz tin of diced tomatoes (you can use crushed tomatoes if you hate chunks in your sauce)
  • 3 cloves of garlic, peeled and finely minced
  • 2 tbsp of olive oil
  • 2 tsp of dried basil
  • 1 tsp of dried parsley
  • 1 tsp of dried oregano
  • salt and pepper to taste
  1. Heat olive oil in pan over medium heat.  When oil is hot, add in garlic and cook until just beginning to brown.  Dump in tomatoes and stir everything around.  Add in basil, parsley and oregano and let simmer for about 15 minutes.  Add salt and pepper to taste.
  2. That's it.  Seriously.
Making things from scratch will make you feel invincible... no lie!

Making things from scratch will make you feel invincible... no lie!

No joke, this is a one-step sauce and is really delicious.  You could jazz it up by adding some crushed red pepper flakes if that's your thing, and if you had fresh basil and/or parsley that would certainly jazz this up (though I'd add the basil just a minute or two before the end of cooking)... but it's great on its own and will really elevate the pizzas you make in your own kitchen.  This also makes a nice clean sauce that would be great over pasta.  Remember, these things do not have to come from a jar.  Doing it yourself is about as easy as things get, and I don't know about you but one of the things I like about cooking at home is that by making most things from scratch I know exactly how healthy we are (or aren't) eating.  Plus, every time Tony and I make a pizza together at home, we feel the lack of a truly great pizza place in Nashville (ok, I exaggerate... there is one very good place, but it has weird/terrible hours which means grabbing a slice for lunch is fine but dinner is a no-go) just a little bit less. On this pizza, rather than going fancy and foodie, we wanted something a bit more conventional, something akin to the supreme pizza you'd likely get at your local joint, but with a distinctly Mediterranean vibe .  Our pizza featured: cheese (duh!), pepperoni, green pepper, black olives, red onion, mushrooms, and feta sprinkled over top.  And it was gooo-ooo-ood. Perfect week night meal that is way better than take-out, both in terms of taste AND price.


  1. 01/10/2010

    This looks so easy! I should make it – we don’t have such great pizza where I live either! There is a(nother) wonderful recipe I like to use, from The Vegetarian Epicure Book Two by Anna Thomas (it is called “Cheese and Tomato Pie”) that is very similar to yours, so I can tell it would be excellent.

  2. 01/10/2010

    Usually when we do pizza, we are lazy about it. We buy a ready made pizza from the grocery store and doctor it up with the toppings. Although I do like the easiness of our way, your pizza looks delicious and the sauce sounds better than anything I have had in a long time. I am going to try this recipe for our next pizza night, and I think I will even try the toppings you suggest in your post. It certainly looks delicious, and I’m sure it will elevate the quality of our routine a heck of a lot! Thanks so much for sharing this!

  3. 01/11/2010

    @ rhapsody: Cheese & Tomato pie sounds delicious! I make something on occasion that I refer to as a tomato pie that involves cheese (and is très français… 😉 ), but I’d love to know the recipe of the dish you’re referring to!
    @ zibilee: I have absolutely done the “buy a frozen pizza and gussy it up to my liking” in the past… it’s just that our freezer is already packed to the gills as is, and I do try to steer away from buying frozen meals (but really, even if I wanted to, the storage would be an issue!). If you do try making one from the crust up (Trader Joe’s is your friend!) please let me know how it goes!

  4. 01/11/2010

    Thanks for the tip on homemade pizza sauce. Sounds yummy and perfectly do-able. Now to find a good crust!

  5. 01/12/2010

    I love homemade pizza. I make my dough in the breadmaker and it is so easy and perfect.

  6. 01/12/2010

    @ Book Dilettante: If you have a Trader Joe’s near you, I recommend checking them out – they have dough that is really tasty and quick!
    @ Rebecca: I am irrationally afraid of making anything involving yeast or requiring me to knead dough, so that’s why I’ve never tried to make my own. I’m so intrigued by the idea that you can make it in a bread maker… for that reason alone I would consider getting one!

  7. 01/12/2010

    Steph, you put the ingredients in the bread maker (including yeast) and then 50 minutes later it’s all risen. You pull it to the right size, build the pizza and yummy!

  8. Like Zibilee we buy a basic pizza from the supermarket and add our own toppings and herbs but ours is fresh (small freezer=distinct lack of space). I do plan on attempting this although desperate to try the bacon, fig and caramelised onion one you posted first!

  9. 01/15/2010

    @ Rebecca: You make it sound tantalizingly easy! Now I’m going to put “breadmaker” on the list of things I want to trick out my kitchen with…
    @ Claire: Nothing wrong with gussying up a premade pizza if you’ve got a brand you like. It won’t work for the fancy-schmancy pizzas that have figs and no tomato sauce, but for all other occasions, why not?

  10. […] (See instructions on the blog She Is Too Fond of Books here or on Steph and Tony Investigate, here.) If you, like Dawn, are spending up to $30 a week on take-out, this is a good thing. Think how […]

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