MUSHROOM PIZZA SAUCE
An all-purpose, basic pizza sauce with mushrooms. Light and tangy – just how a pizza sauce should be! The smoked paprika, allspice and fennel seed provide the meaty flavor that might otherwise be missing in the toppings!
Makes 2-3/4 cups
12 oz. can tomato paste
13.25 oz. (DR. WT. 8 oz.) can mushrooms – stems and pieces, including liquid from can
3 T. extra virgin olive oil
garlic powder, smoked paprika, ground allspice, ground fennel seed as desired, and salt and pepper to taste
Combine all ingredients in small bowl, then stir till well-mixed. Cover and refrigerate till ready to use. Spread evenly on pizza dough of choice; select your toppings, bake and eat.
Preheat oven to 475 degrees
Use any kind of dough or pre-made crust you like. Today I’m using a 1 pound package of frozen pizza dough I bought at the grocery. It is now thawed and at room temperature, so I’m going to roll it out on the counter dusted with flour/ I formed this one into a painter palette, just for fun.
Lay the rolled out dough onto an oiled baking sheet or a pizza tile. Using fingers push to desired shape as evenly as possible.
Drizzle with a little olive oil, then spread evenly with Mushroom Pizza Sauce – not too thick.
Top evenly with about 8 ounces veggie MOZZARELLA cheese of choice.
I topped the cheese with fresh spinach, fresh mushroom slices and thin slices of onion. Salt and pepper pizza.
Bake in preheated 475 degree oven on lowest rack for 20 minutes. Check for doneness, by lifting edge of pizza and looking at the bottom for a golden brown appearance, then either bake longer or remove from oven.
After the oven, I sprinkled pizza with finely chopped Kalamata olive.