Friday, October 2, 2009


Pizza is always a quick meal, especially if you order out! When I worked and the kids were still at home, pizza, ordered from  the near by New York Pizza Oven,  was a Friday night staple: popular, tasty and  a reward for the cook after a long week. These days I'm more likely to make it at home since I have more time (and we have yet to discover a great pizza joint here in Poci).  Occasionally I  make the dough, but just as often I start with Boboli crust.  This summer I discovered a quick to prepare, delicious no-cook, New York Style Pizza Sauce in the 2009 July Cooking Light Magazine prepared with ingredients I typically have on hand (the fresh basil grows in a pot  on my kitchen window sill). It makes enough sauce for 3 pizza's. If I have any leftover, I freeze it in 1 cup zip lock containers for another time. Last night's version (below) along with a salad,  was dinner.

1 Boboli Pizza Crust
1 Cup New York Style Pizza Sauce
1/2  onion, cut in strips
1/2  green pepper, cut into strips
1 teaspoon  olive oil
1/4 c. sun dried tomatoes
2 T. Fresh basil
Pepperoni Slices
8 oz fresh mozzarella cheese, sliced
2 T. grated parmesan cheese


1) Heat oven to 450 degrees.
2) Heat olive oil in skillet. Add onions and peppers and saute until crisp tender.
3) Spread sauce on crust.
4) Top with onions and peppers, sun-dried tomatoes, basil, pepponi, grated cheese and mozzarella cheese.
5) Bake for 12-15 minutes

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