New pizza sauce tonight. I wanted to try something a bit chunkier. I used:

* 1/2 an onion diced

* 1 garlic cloves, minced (next time I’ll use 2)

* 2 (15 oz) cans of diced tomatoes

* 1 (6 oz) small can of tomato paste

* 2 tsp Italian herbs, a store blend

* a pinch of salt

Saute the onion and garlic in a bit of olive oil until soft. Then add everything else. Cooked it at a low simmer for an hour, stirring and break up the tomatoes periodically.

Pizza crust was fairly standard:

* 2 1/4 tsp yeast (or 1 pkg if you buy it that way)

* 1 cup warm water

* 2 Tbs olive oil

* 3 to 3 1/2 cups flour

* 1 tsp salt

Then for flavor I added:

* 1/2 tsp garlic powder

* 1 tsp Italian herbs

* 1/4 tsp black pepper

Mix the yeast and water and let sit a few minutes. Mix flour, salt, and dried stuff, then dump in the yeast, water, and oil. I do this in my KitchenAid mixer. Mixed for about 3 minutes on level 2, until the ball of dough was clinging together. Put in an oiled bowl and turn to coat; cover with a clean towel and place in a warm place to rise an hour. Spread or roll out onto your pizza pan (round or jelly roll); cover and let rise while you preheat the oven to 450. Press down with your fingertips on the dough and then bake for 5 minutes. Spread the sauce. Sprinkle the cheese of choice. (I used about 3 cups grated mozzarella and bit of cheddar I had laying around.) Top with the toppings of your choice. Here tonight it was sliced olives, pepperoni, and chopped onions. Bake another 15 minutes or so, until done to your liking.