Creole Pizza Sauceother sauce 3 tablespoon olive oil 1/2 cup onion -- finely chop 1/2 cup celery -- finely chop 1/2 cup green or red bell pepper -- 1 finely chop 1/4 teaspoon thyme 1/4 teaspoon basil 1 bay leaf 1 salt and pepper -- to taste 1/2 teaspoon cayenne 14 oz can whole tomatoes 3 oz tomato paste 1 tabasco sauce -- to taste 1 grated rind and juice from 1/2 lemon 2 tablespoon parsley fresh -- chopped Heat the olive oil in a medium saucepan and saute the onions, celery, and red or green bell pepper over medium heat until soft. Crumble in the spices, stirring for another minute. Add the tomatoes, tomato paste, lemon juice and rind, cover and simmer on low for about 30 minutes. After 30 minutes, check the seasoning and add the hot sauce, to taste. Stir in the fresh parsley. Variations: This makes an extremely thick sauce. I had to add about 1/2 cup water to the sauce. Yields approximately 3 1/4 cups of sauce. Great with shrimp used as the topping for the pizza, esp. if the shrimp is boiled in crab boil, and lightly sprinkled with Creole seasoning. I add the shrimp the last 3-4 minutes to the top of the pizza. Source:Pizza Pizzaz, by Richard Erikson Recipe By : Rhonda Guilbeaux |
