Pizza Sauce - Marinara (it's even better made the day before)

1 large sweet onion, chopped fine

1 medium sweet bell pepper, chopped fine

3 cloves garlic, pressed

8-10 medium fresh basil leaves, chopped

2 Tbs olive oil

1 large (5 oz) can tomato paste

2 large (12 oz) cans tomato sauce

1 jar Allessi Sicilian Caponata Appetizer

Brown the onion, pepper, garlic, and basil in the olive oil - this will take about 30 mins, so be patient! Don't burn the garlic! Then add the tomato paste, sauce and the caponata. Mix well.

Use a stick blender to to make the sauce into a smooth, thick paste (or put it in batches into your food processer - but be careful! It's HOT!)

Pour the sauce into Ball jars or pouring cups, and store in the fridge until ready to use - up to a week. Warm the sauce before putting it on the pizza.

Pizza Doughs

Pizza Sauce, Alfredo

Pizza Sauce, Marinara

Pizza Sauce, Pesto


Grilled Flatbread

Hamburger Buns

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Keep toppings light and easy on grilled pizza. Add the sauce first, and only use a little bit. Then the cheese. Try to limit topping choices to two or three so the fresh ingredients really shine!
Topping Ideas: Pizza Marinara

Pepperoni, bell pepper, black olives with mozarella cheese

Prosciutto, sun-dried tomatoes, green olives and fontina cheese

Marscapone, fontina, and mozarella cheese with fresh basil

Roasted tomatoes, fresh basil, red onion, and mozarella cheese

Thinly sliced flank steak, fresh spinich, goat cheese, fried eggs

Fresh mushrooms, spinich, red onion, drizzle of basalmic vinegar and crumbled bleu cheese