Oh wow. Those last two look amazing, I'll have to try them. How did you go about draining the oil from the pesto? What is your red sauce anyway? Mine is as follows: 1 can crushed tomatoes 1/2 cup grated Parmesan 1 tbsp garlic (I like garlic) 1/4 - 1/2 teaspoon of basil, oregano, and black pepper Dried red pepper and salt to taste. Cook on medium heat for 30 minutes. The issue I've had with this recipe is it getting too oily, and I haven't quite figured out how to drain off the oil from the finished sauce.
Thanks! I put my red sauce recipe for pasta here. For these pizzas, I was using some that had had some meatballs in it (but I ate them all). Generally for pizza I just use crushed tomatoes. Jarred, if I can find them. Then, I just sprinkle a little salt, a little drizzle of oil and some oregano before the rest of the toppings go on, then I put it in the oven. If you like an intense garlic flavor, you might try using a microplane to finely grate the garlic (try a little first, if you haven't tried this technique yet). To drain the oil from the pesto, I just put it in a strainer and let it sit for a while over a little bowl. As for your oil problem, when does the oil go in? Also, how much?
Ah, I use a different red sauce for pizza and for pasta. That sauce sounds great, don't know how I feel about the celery and carrot in it though. We have more or less the same recipe for pizza sauce then. I like an intense garlic flavor, but usually when I make pizza it's for other people too so I try to keep it milder. That will be something to try just for me though! Ah, that's a good idea, thanks for clearing that up. Currently my recipe uses a 1/4 cup and is put in a pot and cooked right with the crushed tomatoes. I notice though that cooking the crushed tomatoes produces some oil too, ideally it would have as little oil as possible.
You might try adding just a little oil at the end and then letting the sauce sit and cool, that way the water in the tomatoes has a chance to evaporate and the oil can be reabsorbed, while still holding the flavor (I'm assuming you're using olive oil?)
I'll be sure to try that the next time I make the sauce and I'll let you know how it turns out. That's a good idea, and yes it's olive oil in the sauce.