Pizza: Part 2 - Roasted Vegetable Pizza Sauce

I absolutely love roasting vegetables for either a pasta sauce or pizza sauce. It's more tasty and you can hide loads of veggies in there!

For this I used:

1 red bell pepper

A handful of various tomatoes (cherry tomatoes, salad tomatoes, plum tomatoes, beef tomatoes etc.)

1 garlic clove peeled

1 small red onion peeled and diced 

1 tbsp tomato purée

1 tsp Italian seasoning (or herbs of your choice) 

Olive oil

(You could use any vegetable you like, I sometimes like to add aubergine, courgettes etc.)

Preheat oven to 200C.

Dice all larger vegetables and place in oven roasting dish. Add the onion, garlic and whole tomatoes, drizzle with olive oil and mix so all veg is evenly covered. 

Place into oven and roast for around 20 minutes or until all veg is soft.

Then use either a normal blender or handheld and blitz until it's a smooth consistency. 

Add the tomato purée and herbs and mix together. 

You can either use this as a pasta sauce or a pizza sauce, I used this for both! 

For your pizzas...

Preheat oven to 200C

For your pizza dough, please see this recipe. 

Cover oven tray with tin foil and lightly dust with flour to stop dough from sticking when cooked. 

On your pre rolled pizza dough bases, spread a thin layer of the sauce.

Top with whatever toppings you want to use - I used mozzarella, grated cheddar, ham and sweetcorn. I would have used more veg as a topping, but wanted to keep it relatively simple as the boy has been so fussy lately!

Then cook for roughly 12-15 minutes or until cooked through.

I then froze off a load of these for my freezer stash, as they are great for freezing.