Eats: Homemade Pizza

6:45 PM

A few weeks ago I decided to make one of Kyle's favorite comfort foods: Pizza! This was a bigger challenge than I had originally thought, as I detest cooking meals that take longer than 30minutes to prep & cook. However, I really wanted to make the crust and sauce myself, because apparently I just want everything ;)

For the crust, I lucked out with Bob's red Mill Gluten-free pizza crust. The package makes one large (12") pizza or two smaller ones. I made half the bag on my initial try and made the rest a week later. The directions are really easy, but the only thing I would change is to wait a little bit to preheat your oven, because the dough has to sit for a bit before you can bake it.

I did make my own sauce with some variation on a few recipes that I looked up.

What you'll need:

-1 or 2 garlic cloves

-1 1/2 tablespoons extra virgin olive oil

-1 can of crushed up tomatoes

-1 can of tomato paste

-1 table spoon brown sugar

-1 teaspoon of dried basil

-1 tablespoon Italian seasoning (I didn't have this, I used paprika, cayenne pepper & garlic)

-1/2 teaspoon salt

-1/2 teaspoon crushed red pepper flakes

In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. This was enough sauce for both 6inch pizza's I had made, I used half on this night, and half a week later.

Bake the crust for about 10-15 minutes, then take it out and add the sauce and whatever toppings you would like. Put back in oven until the cheese is toasted nice and brown. I was a little paranoid about it being done all the way, so I left this sucker in there for about 25 minutes. You can always cut it up and throw it back in if you feel you need to. Hey, its your pizza!

I used a cookie sheet for this pizza and the crust was thin and crispy. The next week I used a regular pie pan and it came out a fluffy, like a regular pizza. Both were good, but the pie-pan was a little more filling. Just make sure whatever pan you use, you grease that sucker before putting the crust in or it will be a pain in the ass to get out of the pan...or so I've heard..