The Top 5 Most Astounding Pizza Sauces: #3 & #4
#4: Sausage, Fennel & Eggplant Pizza Sauce
This sauce is absolutely delectable just by itself, but you can also add other meats such as ground beef, ground pork, or ground lamb, even rolled up into mini meatballs! And don't forget plenty of mozzarella!
1/4 cup olive oil (non extra virgin is preferred)
1 fennel bulb (often known as anise) complete with fronds
1 pound of eggplant, cut up into 1 inch dice
1 large onion which has been chopped up fairly fine
3 large cloves of chopped up garlic
1/2 pound of cooked Italian sausage, cut up into 1 inch dice
1 cup of crushed canned tomatoes (I beg you... San Marzano only!)
1 small can of tomato paste
1/4 cup Italian red wine, dry
2 medium bay leaves, minced up
1 teaspoon of freshly grated unwaxed lemon peel
Salt & pepper to taste
Trim the stems from the fennel bulb and chop it all up into fat matchsticks, then heat up the oil in a large heavy pot over high heat until it's almost at the smoking point, toss in the fennel, the eggplant, the onions and garlic, and saute the whole mixture until it becomes slightly brown but not burnt, about ten minutes or so; toss in the crushed tomatoes, sausage, wine, lemon peel and bay leaves; cover the pot and reduce the stove's heat to a strong simmer until the eggplant becomes very tender but not yet falling apart, about half an hour; now uncover and simmer the sauce until it thickens up and becomes a slightly darker burgundy color which should take about ten minutes; season to taste with salt and pepper.
#3: Sun Dried Tomato Rosata Pizza Sauce
This is one sauce which makes a perfect base for virtually any vegetable you want to plunk on your pizza. It would be fantastic with portobello mushrooms, asparagus, artichoke hearts, zucchini or anything else your heart desires. It's also superlative with grilled chicken breast slices and is one of the very few pizza sauces that stands up by itself just fine without the addition of any kind of cheese!
2 tablespoons of extra virgin olive oil
6 large garlic cloves that have been finely chopped
1 cup of sun dried tomatoes packed in oil, which have been drained and chopped to 1/2 inch slices
1 cup of 33% B F whipping cream
1 small jar of roasted red peppers, which have been drained and chopped to 1/2 inch slices
1 cup of fresh basil leaves, stems removed, and chiffonaded (sliced into thin strips)
A sprinkle of dried crushed red pepper flakes
Salt & pepper to taste
Heat up the oil in a large heavy pot over medium heat; then add the garlic and saute for about a minute; now add the cream, tomatoes, red peppers and the crushed red pepper flakes; simmer over medium heat for a couple of minutes just to amalgamate the flavors; at this point stir in half of the basil and simmer for a minute longer; season with salt and pepper to taste; and now you're ready to spread the sauce all over the pizza dough base, sprinkling the other half of the reserved basil all over the pizza.