Pizza Sauce

The Best Pizza Sauce

Simple ingredients make the best Pizza Sauce and this recipe is no exception. My teenage daughter, Isabelle, had this recipe memorized when she was only 10, it’s that easy. But don’t think, for one second, that compromises the flavor. She had this recipe memorized for a very good reason. Not only is this sauce easy, it’s the best Pizza Sauce for just about any pizza!

Pizza Sauce not Marinara

I prefer Pizza Sauce over Marinara, any day of the week. Mostly because I think Marinara is week. I don’t like how chunky it usually is and the flavor always seems to be a little off. So I’ll make this Pizza Sauce instead of marinara for dipping Bread sticks, Calzones, Chicken Parmesan or Chicken Marinara. It might be the “Ghetto” in me but it’s just what I prefer. The Picture above is my Canoe Calzone recipe. So you can see my recipes aren’t trashy, nor are my tastes.

Be sure to watch the short video tutorial and I’ll show you exactly how to make this delicious and easy Pizza Sauce.

Pizza Sauce Ingredients:

1 8 oz can Tomato Sauce
1/2 6 oz can Tomato Paste
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1 tbsp Italian Seasoning (Basil, Marjoram, Rosemary, Sage, Thyme)
1 tbsp Dry Oregano
1 tbsp Brown Sugar

Combine all Pizza Sauce ingredients in a Sauce Pan over Low heat and cook for 5 to 10 Minutes. Then use as a Pizza Sauce or Dipping Sauce for Bread sticks.

Garlic Parmesan Bread Knots & Twists

The Best Bread Knots & Twists

I love bread and these Bread Knots & Twists are no exception. You can make them from scratch by throwing together ingredients for Dinner Rolls dough or you can purchase it, premade, frozen. Either way you can make Knots & Twists that are absolutely amazing. Once you learn a simple twist and tie technique, all you have to do is let the dough rise, brush in the Garlic seasoned butter, sprinkle on the Parmesan Cheese and Oregano, then bake to perfection. In just a matter of minutes, you can sink your teeth into an American Tuscany; code for Heaven on Earth.

Bread Knots & Twists
Dinner Rolls Dough Ingredients:

4 to 5 Cups Flour
2 tbsp Yeast, Instant Rapid Rise
1/3 cup Sugar, granulated
1 1/2 tsp Salt
1 1/2 Cups Warm Milk, 110 degrees
1 egg
2 tbsp Melted Butter, for basting

Freeze dough or follow the instructions, below, for Bread Knots & Twists.

Bread Knots & Twists Ingredients:

16 Frozen Dough Dinner Rolls, thawed
1 Cube Unsalted Butter, melted
1/2 tsp Salt (Don’t add salt if butter is salted)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Parmesan Cheese to taste
Oregano to taste

Bread Knots & Twists Instructions:

To make Bread Knots & Twists, thaw and Roll the dough before it rises. Twist and Tie the dough into desired shapes and place on a greased cookie sheet 2 inches apart. Cover with a towel and allow the dough to rise at least triple the size. In the meantime, melt 1 cube of Butter and add the Salt, Garlic Powder and Onion Powder and stir with a whisk. When the dough has risen, baste and coat the dough with the melted Butter mixture. Then shake Parmesan and Oregano over the top of all the Knots and Twists. Bake at 350 degrees for 15 to 20 Minutes. Then coat again with the remaining butter and serve Garlic Parmesan Bread Knots & Twists while they’re still warm.

If you want the dough to rise quicker after you’ve twisted and tied the rolls into knots, heat your oven to 200 degrees then turn it off. Add a large bowl of water to the bottom rack and place the cookie sheet full of dough on the top rack. The dough will rise 3 times faster this way so keep a close eye on it and be sure NOT to cover with a towel this way. The Bread Knots & Twists won’t turn out right, if you do.

Italian Edamame

Italian Edamame Ingredients:

1 lbs Edamame
1/2 cup Water
2 tbsp Olive Oil
1 tsp Margarita Salt
2 tbsp Parmesan Cheese, bottled
2 tsp Balsamic Vinegar

If Frozen, Microwave the Edamame with 1/2 cup Water for 5 Minutes, if thawed, 2 Minutes, still using the Water. Then strain the water add place the Edamame in a Large Salad bowl. Add the Olive Oil first and toss. Then add Salt and Parmesan Cheese and toss one more time. Plate the Edamame and splash 2 tsp of Balsamic Vinegar over the top and serve.