I had to visit this thread because I'm making pizza tonight- sausage with sautéed pepper and onion. Along with a pepperoni stromboli for superbowl snacks.
Originally Posted by
cubbie
I could also use some help on pizza sauce. Whatever kind I buy or make doesn't keep well --- anything with tomato paste in it seems disposed to go moldy very quickly. I've tried making sauce and freezing it in small containers, but it doesn't seem very good upon defrosting. I am wondering how more successful home pizza makers manage to have good-quality sauce on hand whenever they want it.
I use (blasphemy again) canned, plain, crushed tomatoes instead of sauce. A nice, clean tasting backdrop for whatever toppings I'm using. And whenever we don't finish the tomatoes I make a pot of vegetarian chili in the next day or so.
For tomato paste I buy one of those tubes of tomato paste and keep them in the spice cabinet. Pricier than cans but so useful when I only need a tablespoon or so for a recipe.