Tupper Lake, November 6, 2012 by Jeff Boucher

Thursday, September 23, 2010

Homemade Sauce and Onion Pizza

Finally got around to doing some cooking last night-Midweek is a good time for pizza (well, actually anytime is good for pizza).  I decided to make my own sauce from a recipe I found at The Splendid Table.  It met my critieria for cooking in mid-week. Had to be fairly quick to make and fairly easy. For the recipe, CLICK HERE.

Mise en place.

Some chopped onion, garlic, basil, whole tomatoes, EVOO and salt and pepper.  
Sautee' the garlic, basil, and tomato in a 1/4 cup of the olive oil for 30 seconds, then add the tomatoes, squishing them as you drop them in.  Warning, the tomatoes explode, squirting the surrounding area with juice and seeds.

Starts out like this.

Let it come to a boil, then simmer until it's reduced by half.

Ends up like this.

It came out really tasty. I used half and froze the rest.

Then came the onions.
I like onions on my pie and I ran across a different way to prep them on Allrecipes yesterday.

Here's the ingredient list.
  • 2 tablespoons butter
  • 2 large onions, sliced into rings
  • 1 cube beef bouillon, crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
Melt butter in a medium saucepan over low heat. Slowly cook and stir onions in the butter, and mix in beef bouillon, garlic powder, onion powder, salt and pepper. Continue cooking about 5 minutes, until onions are soft.I also added some pancetta.  I used red and yellow onions.

Can you smell it?

Then I spread the dough in my 18" pan.

Spooned on some fresh sauce.

Put the onions on.

Added grated mozz and romano and some tomato (on half)....

Baked on 425 until the bottom was nice a nd brown, then turned on the broiler for a minute or so to crisp up the top.
And there she is.......

A good slice I'd say.....


  1. Oooo, you're getting into this pic stuff, aren't you! Don't go getting too serious, now.

    Mise en place? Mise en place? What is this? I think you've been watching Top Chef too much - Get back to grading those papers, Teach.

  2. Ha! Gotcha Doc- My Mise is in place, how 'bout yours? :)

  3. Oh yum! This sounds great! I love onions :-)

  4. We just made pizza yesterday, too. Only on the grill instead. Ahh, nothing like making your own. You get the amazing satisfaction of seeing a lump of flour and water transform into something so full of flavor and textures.