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If you make your own pizza...

(55 Posts)
FrenchBoule Wed 11-Sep-19 11:18:17

... what topping combinations would you recommend?

How do you make your tomato sauce? Mine is tin of chopped tomatoes with garlic and a bit of tomato puree. Still a bit watery sometimes and not enough tomato tasting 🙄

Finfintytint Wed 11-Sep-19 11:22:14

For the sauce I fry up onions, garlic, then tomatoes and tomato purée. I leave it on a low heat for about an hour to reduce. That makes it nice and thick.
Toppings- mozzarella and anchovy is my favourite.

forkfun Wed 11-Sep-19 11:22:25

Tinned tomatoes reduced down with garlic and salt. I let it bubble for at least 15 minutes to get it rich and tomatoey. For toppings I like wilted spinach, mushrooms and pine nuts. Or olives, capers and balsamic onions. Or thinly sliced courgette, lemon zest and chilli flakes.
Drizzle with a little good quality olive oil and put some fresh basil on top.

theneverendinglaundry Wed 11-Sep-19 11:25:12

This is a good one for sneaking in veggies:

If I make muffin pizzas I rub garlic over the muffin then use tomato puree.

MoltoAgitato Wed 11-Sep-19 11:27:11

Garlic and herb passata here.

FAQs Wed 11-Sep-19 11:29:05

Passata with herbs, sometimes I add a bit of chilli depending on topping which varies to what is in the house, pretty much most foods can go on pizza, inc baked beans and cheese!

myrtleWilson Wed 11-Sep-19 11:29:14

We don't do very exciting toppings I think ...

Toppings for us include - mozzarella and homemade pesto
goats cheese and chorizo (DH!)
spinach/rocket and egg

Ohflippineck Wed 11-Sep-19 11:29:21

As others have said, long cooking and reduction of the sauce gives a lovely, thick result. Plum tomatoes (skin them if fresh) onions, lots of garlic. I add my herbs towards the end of cooking and a dash of balsamic or lemon juice adds something.
Italian friend’s mum cooks her ragu for 5 or 6 hours!

Jilljams Wed 11-Sep-19 11:31:17

Could anyone share their recipe for a good base?

moodybum Wed 11-Sep-19 11:31:25

I use bbq sauce. Lay out the dough, thin spread of sauce, cook off some onions, peppers and mushrooms (and any spare veg), leftover meat and top well with cheese.

SoundofSilence Wed 11-Sep-19 11:33:15

I fry half an onion and a couple of cloves of garlic then add a tin of chopped tomatoes, oregano, salt, pepper and a pinch of sugar and simmer it for about 40 minutes, then puree it with a stick blender.

For toppings, I lay loads of stuff out and people choose their own, it's part of the ritual of pizza night. We discovered basil leaves as a topping when someone brought them to a holiday pizza night. That was a game changer.

64sNewName Wed 11-Sep-19 11:33:19

I don’t actually use sauce - I just put a tiny bit of good olive oil on top of the circle of dough, and then a dollop of tomato purée. You don’t need much. Gently spread it around with the back of a spoon, then add the cheese and other toppings.

I do make our dough from scratch but that takes no time, and if I made sauce as well I think it would just move the whole undertaking into “meals that are a slight faff” category.

Toppings - I like artichokes, pine nuts, black olives, spinach, chilli flakes. Definitely going to try @forkfun’s courgette idea.

FrenchBoule Wed 11-Sep-19 11:33:29

Thanks for all the replies, know how to tackle tomato sauce now. Will probably make bigger quantity, reduce in the oven and freeze.

As for toppings- I use what’s in the fridge so mixture of onion, pepper, mushrooms, might go for chorizo or cooked chicked if I have any.

Obligatory sprinkiling of cheese at the top of course.

MustardScreams Wed 11-Sep-19 11:35:23

I use this dough recipe:

No kneading at all, but does need an overnight prove. I usually triple the recipe and freeze the dough portioned out after the first prove. Can then defrost and make as normal.

For pizza base I use a tin of tomatoes, a peeled onion and a good wodge of butter simmered for an hour. Season at the end.

Toppings I usually go for artichokes, black olives, roasted red peppers and tons of cheese. Or really finely chopped courgette and spinach under a mountain of cheese for dd.

FaintlyMacabre Wed 11-Sep-19 11:37:50

I just mix a good quality passata (ie thick not watery) with a pinch of salt and sugar, oregano and crushed garlic. I used to do the reducing tinned tomatoes for hours but have recently realised it’s just as good this way. Then usually top with a mix of grated and fresh mozzarella- fussy eaters here so rarely bother with anything more exciting!

Runkle Wed 11-Sep-19 11:38:05

Jenny from The Chase did a white pizza (using bechamel sauce instead of tomato) with goats cheese, figs and onions on Celebrity Masterchef, looked amazing.

MmmmWine Wed 11-Sep-19 11:38:25

Passata here.
Mozzarella, Mushroom, black olives, cherry tomatos, grilled asparagus, prosciutto/parma ham.
Topped when cooked with a handful of rocket and drizzled with olive oil and balsamic!

myrtleWilson Wed 11-Sep-19 11:38:43

For an alternative to pizza we sometimes do lahmacun - which I think traditionally is rolled up but we just slice as pizza.

I used to follow Sabrina Ghayors base recipe for lahmacun but the last couple of times it hasn't worked so no just do basic flatbread recipe (Moro) and then Sabrina's topping which is smushed up lamb mince, tomatoes, chilli - so good!

grandmasterstitch Wed 11-Sep-19 11:39:44

Passata, cheese, tuna and sweet corn smile

AGnu Wed 11-Sep-19 12:01:51

I use passata with basil & add onions, pepper & any other random vegetables I think I can get away with!

For toppings, my DC mostly only eat ham or pepperoni on pizza. Personally, I prefer tuna, pepper, red onion & spinach. I'm going to have to make pizza tonight now! Yum!

BonnesVacances Wed 11-Sep-19 12:04:06

We have a wood-fired oven in the garden. We use Jamie's pizza dough recipe and Pizza Express tomato sauce straight from the can.

PullingMySocksUp Wed 11-Sep-19 12:06:33

For the tomato, I use sundried tomato paste.

LolaSmiles Wed 11-Sep-19 12:09:46

I do a can of chopped tomatoes, garlic, herbs, onions (finely chopped) and then cooking down for an hour.

Or ketchup, puree and pasata with squeezy garlic if I'm in a rush.

notso Wed 11-Sep-19 12:12:19

For my sauce I use a tin of chopped tomatoes, a vegetable stock pot, sautéed onions, and dried oregano.

DS3 has me hooked on his favourite topping of black olive, pineapple and anchovy. It's amazing.

DH and the other DC are dull and like pepperoni, salami or chorizo.

Oopsinamechangedagain2020 Wed 11-Sep-19 12:23:33

I use passata, tomato purée, a splash of balsamic vinegar, dried oregano and a crushed garlic clove

foofah Sat 21-Sep-19 17:15:39

I have been making this paneer pizza on repeat mode lately. I get very good quality indian cottage cheese and it is so easy.

MsMightyTitanAndHerTroubadours Sat 21-Sep-19 17:23:31

i use red pesto for the sauce...all fine and dandy (vegans notwithstanding)

slather that on and then we have usually bought the entire shelf from Aldi or lidl so have dh's favourite of meat feast with all the pepperoni, salami, ham, cut up hotdogs or those teeny frikadellen meat ball things, anything meaty gets hurled on.
I like prosciutto and mozzarella with basil
my weirdo children like Hawaiian

also dh likes that thing where you fold it over in half...not a stromboli, I cannot think, and that's really nice if you have a bit of bolognaise left over instead of a tomato sauce base. ...calzone, I just asked him

violetbunny Mon 23-Sep-19 09:23:31

Our favourite DIY pizza topping is:

- Caramelised onion relish all over the pizza base
- Top with blue cheese, walnuts and thinly sliced pear


KingaRoo Mon 23-Sep-19 09:29:44

Pastta or chopped tomatoes unless massively reduced down will make the use very soggy and watery. Half passata and half tomato puree with oregano works for me.

KingaRoo Mon 23-Sep-19 09:29:55

Base not use

Kaz2200 Mon 23-Sep-19 12:16:13

Easiest base ever, natural yogurt and plain flour, season and roll out as thin as you can, perfect.

AndMiffyWentToSleep Fri 27-Sep-19 06:44:01

Radical option here but smitten kitchen suggest using uncooked, drained whole tinned tomatoes:

I’ve tried it and it works!

NumberblockNo1 Fri 27-Sep-19 06:51:39

Ooh following simply to make me try this! I wont e reducing anything for an hour as dont have time but will do other things!

loutypips Fri 27-Sep-19 06:54:52

Boring toppings here! Dd has a margarita and I just have mushrooms.

I use passata for the sauce, add in a few herbs and then reduce it down quite a bit. You could always add a little bit of tomato purée to give it a little more flavour.

boujie Fri 27-Sep-19 06:57:28

The absolute best and simplest sauce:

800g tinned tomatoes
An onion, peeled and cut in two
70g butter
Salt to taste

Put all the ingredients in a pan and simmer until it has reduced to the desired thickness (I usually leave it 40 mins on a medium low heat).

Once thick enough, fish out the two onion halves and either compost them or keep them to blitz up in something else.

You cannot believe how anything so simple can be so perfect but it's the best tomato sauce I've ever tasted (inc in Italy). The first time I made it it smelled so incredible from the outset that I could hardly wait for it to cook. The butter brings out the sweetness of the tomatoes and makes the sauce so velvety and silky. The onion gives it a delicate flavour without overwhelming it.

I'm a traditionalist so I just top with good quality mozzarella and a little basil.

solittletime Fri 27-Sep-19 07:00:19

M and S passata with olive oil salt and garlic. No need to pre cook and don't put too much on depending on how "saucy" you like it!

user1474894224 Fri 27-Sep-19 07:03:25

We often just use whatever jar of pasta sauce I have in the cupboard for a topping. Recently I have used tomato puree watered down - it's surprisingly nice and sweet.

Frouby Fri 27-Sep-19 07:05:03

Chopped tinned tomatoes and tomato puree, with Italian herbs for a base, ratio of 50/50 mixed up well, preferably in a blender.

Toppings are tuna for ds, alldameat for dh, peppers, mushrooms, sweetcorn and black olives for veggie dd.

And mine is anchovies, pepperoni, mushrooms, black olives and sweet red peppers. Mozzarella cheese topping on all.

I also make special garlic pizza bread. Lots of the tomato base, a sprinkle of mozz cheese and a fuckton of garlic butter with parsley drizzled over.

Used to work in a pizza shop when I was a teen and still use the same recipes for base, garlic butter and toppings.

Trewser Fri 27-Sep-19 07:06:31

I use a cheap tin of tomatoes blitzed in the processor and then crushed garlic salt and pepper stright in. Leave it to think about itself while i make the base. I use a very thin layer. I make the BEST pizza!

Trewser Fri 27-Sep-19 07:07:45

boujie i make that sauce too for pasta. Isn't it great!

Slacktacular Fri 27-Sep-19 07:08:46

I’ve tried loads of options but now always use Pizza Express tinned passata. It’s the perfect consistency - thicker than the stuff in a jar or carton and doesn’t leave you with a soggy pizza. Half a can does pizzas for my family of 5 so even though it’s about £1 a tin, I can freeze the other half or add to a bolognese sauce or similar.

Trewser Fri 27-Sep-19 07:08:55

Toppings are lots of mozerella, anchovies and olives for me and dd2, chorizo or salami for dh,.plain mozzarella for dd3

stucknoue Fri 27-Sep-19 07:12:17

If using fresh tomatoes make sure they are ripe and roast in the oven for 30 mins before making the sauce to concentrate the flavour, using canned is easier of course, but you need to cook it down to reduce by half I find. My preference for speed is to use pesto rosso (with sun dried tomatoes) goats cheese, caramelised onion chutney and mozzarella.

PigeonofDoom Fri 27-Sep-19 07:12:31

Morrison’s and Sainsbury’s (and probably most big supermarkets) sell little jars of ready made pizza sauce. I use those when I don’t have time to boil down passata. They actually taste pretty good but remember that less is more when it comes to pizza sauce.

Snog Fri 27-Sep-19 07:27:25

I make the tomato sauce by stick blending a can of tomatoes! V easy and the pizzas go down well.

Trewser Fri 27-Sep-19 07:58:26

Yes snog me too. No need really for expensive jars and tins full of additives.

Trewser Fri 27-Sep-19 08:00:48

AndMiffyWentToSleep that's what i do. Brilliant.

Mitebiteatnite Fri 27-Sep-19 08:08:10

We've had a serious glut of homegrown tomatoes this year so I've made every kind of sauce imaginable. Pizza sauce came out perfectly!

I used a roasting dish full of sliced plum toms (I chucked them in with skins on as our blender is seriously powerful) chucked in a small chopped onion and 2 cloves of garlic. Drizzled with a bit of olive oil then roasted for about 30 mins. Took it out, blended it to smithereens, then put in a pan on the hob. Added salt and pepper to taste and a teaspoon of sugar. Then dried oregano and basil. Reduced it down for about an hour. It was perfect!

Mitebiteatnite Fri 27-Sep-19 08:09:46

Pasta sauce was all the above but with 2 carrots, a huge courgette and 3 peppers added. You have to season it a little more, but the end result was fantastic and DCs can't get enough of it (and all its hidden veggie goodness)

30not13 Fri 27-Sep-19 08:09:52

Passatta with garlic puree and a good splurge of tomato ketchup.

Base is one part natural yogurt to 2.5 parts flour.

Toppings.. I'm a fan of only one or two toppings at a time, usually a meat product and a vegetable. Plus the cheese of course! Currently t fave haggis and mushroom 😍

pourmeanotherglass Fri 27-Sep-19 08:15:25

Pizza dough from the Usborne beginners cookbook that one of the kids had when they were little. Sauce is passata.
Cheese is pre-grated mozzarella, as cheddar goes quite dark before the dough is cooked.
We make one each and do our own toppings.
DD1 is vegan and puts loads of veg on with no cheese.
DD2 just likes cheese and egg, but might add sweet corn if DD1 has opened a tin.
DH likes spicy meat if we have any in, with maybe some red peppers.
I like spinach and veg and sometimes an egg if I fancy one.

JollyAndBright Fri 27-Sep-19 08:18:38

We make pizza a lot (at least once a week)

Years ago DP and I did a pizza ‘masterclass’ with a semi famous chef in Italy, it was amazing and some of the dishes we made with him were some of the best things I’ve ever eaten.

I still make the pizza sauce he taught us as its simple, easy to make and tastes incredible.

1 tin of really good Italian whole tomatoes.
a good glug of good olive oil
A couple of cloves of minced garlic
Fresh and dried oregano
1/4 of a teaspoon of sugar
Salt and pepper to taste.

Sauté the garlic until fragrant, in a bowl crush the tomatoes by hand then add to the pan.
Bring to a simmer then add the dried oregano and sugar.
Simmer on low uncovered for an hour then add the fresh oregano and S&P continue to simmer until its reduced down to the desired consistency, I find another 20 minutes is ideal.

This also times it perfectly with my dough recipe so it’s cooled just enough by the time we are ready for it.

NumberblockNo1 Fri 27-Sep-19 08:31:35

Jolly.... whats your dough recipe? Is that done in 20mins too...

Im so making pizza this weekend!

Trewser Fri 27-Sep-19 08:41:47

My dough recipe is done in 15 mins! Bbc good food pizza margarita in four easy steps. Brilliant.

CherryPavlova Fri 27-Sep-19 08:49:57

I don’t make it so often now but bulk make the tomato topping and freeze in cubes. Sofrito, slowly sweated then passata, purée, pinch of sugar, freeze dried oregano, cooked slowly until reduced. Once defrosted I sometimes stir in some Parmesan.
Toppings we used to always do a buffet style ‘make your own’ with various things that we had in the fridge from pepperoni and pepper to pineapple and leftover sliced sausages. My husband and I like a simple pepperoni, onion and mushroom.
Cheese is again what’s in the fridge but options of grated mozzarella along with mozzarella slices, Stilton and feta. Sometimes cheddar with chilli, which is delicious on pizza.

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