Sunday, November 12, 2006


I've finally accepted the dearth of good pizza in L.A. and have decided to just make my own. I'm not quite energetic enough to make my own crust, not when Trader Joe's sells tasty pizza dough for just 99 cents that cooks up nice and crisp. But I do whip up this nice, easy sauce based on my parents' recipe. Topped with sausage, mushrooms, and zucchini for me, and pepperoni and jalapenos for A, plus mozzarella, of course, it's a fast and delicious Friday dinner.

1 tablespoon olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 teaspoon fennel seed
1/4 teaspoon red pepper flakes
16 ounces plain canned tomato sauce
1 teaspoon vinegar (I use red wine vinegar)
Small dash of soy sauce
1 teaspoon dried oregano (or fresh oregano to taste)
1 teaspoon dried basil (or fresh basil to taste)
Black pepper to taste

1. Heat oil in saucepan over medium heat. Saute garlic and onion until soft. Add fennel and red pepper flakes and saute 30 seconds longer.

2. Add remaining ingredients, mix, and simmer about 20 minutes, stirring frequently.

Makes about enough for one and a half baking-sheet-sized pizzas (I freeze the leftover half-portions, so after two sauce-making sessions I have enough in the freezer for a third whole pizza).
Time: 30 minutes

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