Best Kittencals Pizza Sauce Recipes
KITTENCAL'S NO-COOK PIZZA SAUCE OR MARINARA DIPPING SAUCE
This is a no-cook sauce but must be refrigerated for 8 hours or up to 24 hours before using, I suggest to double this and freeze some, you may adjust all ingredients to suit taste, use this on pizzas or as dipping sauce, you will love this!
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a bowl mix together all ingredients until well blended, adjust the sugar and spices to taste if needed.
- Cover and refrigerate for a minimum of 8 hours or more.
Nutrition Facts : Calories 208.6, Fat 1.6, SaturatedFat 0.3, Sodium 3081.5, Carbohydrate 47.7, Fiber 12.2, Sugar 33.2, Protein 10.4
KITTENCAL'S PIZZA SAUCE
This is a full-flavored rich pizza sauce that I have been making for over 20 years, the longer you simmer this sauce the thicker and richer it will be --- this sauce freezes very well and even tastes better if made a day ahead and left in the fridge overnight to blend flavors --- also see my recipe#232188
Provided by Kittencalrecipezazz
Categories Sauces
Time 40m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
- Add in garlic and saute for 2 minutes, stirring constantly.
- Add in the tomato paste; stir and cook 1 minute.
- Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
- Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
- *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
- Delicious!
HOMEMADE PIZZA SAUCE
For years, I had trouble finding a pizza sauce recipe my family liked, so I started making my own. The evening I served it to company and they asked for my recipe, I knew I'd finally got it right! When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up the sauce to suit your own family's tastes. -Cheryl Kravik, Spanaway, Washington
Provided by Taste of Home
Time 1h20m
Yield about 4 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)
This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
- Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
- Add in the tomato paste and stir for 2-3 minutes.
- Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
- Season with salt and pepper and add in sugar if desired.
- **NOTE** if you prefer a thinner sauce, then add in some water.
Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4
5-MINUTE PIZZA SAUCE
This recipe is a combination of two previously submitted recipes by Inez Willenborg and Nye McClelland. Thank you for the ideas.
Provided by Cattleships
Categories Sauces
Time 5m
Yield 2-3 Medium Pizzas
Number Of Ingredients 12
Steps:
- Combine all ingredients and mix thoroughly.
Nutrition Facts : Calories 310.6, Fat 14.4, SaturatedFat 2, Sodium 2098, Carbohydrate 44.4, Fiber 7, Sugar 33, Protein 7.2
KITTENCAL'S PIZZA DOUGH
This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my recipe#65641 *or* recipe#232188
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h55m
Yield 1 large pizza
Number Of Ingredients 9
Steps:
- Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
- Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
- When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
- With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
- Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
- Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
- Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
- Place the dough into a well-oiled bowl (I just use the same bowl).
- Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
- At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
- Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
- Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
- Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
- Trim the dough that is hanging around the edges (I use a pizza cutter for this).
- Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
- Bake as desired.
Nutrition Facts : Calories 2280.2, Fat 48.7, SaturatedFat 8.2, Cholesterol 8.8, Sodium 4826.3, Carbohydrate 393.8, Fiber 15.4, Sugar 9.8, Protein 58.9
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