Root Beer Float Day & Saturday Pizza Sauce

Middle age is when you’re sitting at home on a Saturday night and the telephone rings and you hope it isn’t for you
Ogden Nash 

pizza-for-jacob-and-marisa-on-football-day1While this was posted in August, I still must pick this as my favorite sipper for a retro dessert and look forward to making them again for our Super Bowl dessert.

Nothing better than a simmering pot of pizza sauce and so tempting to dunk some bread in it, just to see if it tastes right.  My sauce is quick to prepare, easy and perfect to portion out and store in the freezer for pizza any night.  I’ve tasted some not so nice pizza sauces and I always wonder what inspired the cook, certainly not a good quality of tomatoes and I happen to think that it has to be good enough to drink.  I usually make enough for 8-8″ pizzas…simmer for at least an hour, stirring often or longer and watching the thickness of the sauce, thinning with white wine if needed.

I had the pleasure of Michael in the kitchen topping the pizzas tonight, what a treat and while instructing him as to how much sauce and how to spread it over the pizza, he replied, “I know. I watch the guys at Luigi’s”!  Now he is stuck since I know he can sauce, top and season the pizza cuz he’s been watching “Luigi’s”.  Trapped forever, Mister Mike at least on pizza night!

A nice salad to go with the pizza should just about complete the casual company dinner, but a mini dessert of root beer floats were the real winners, I mean what else can you have  for dessert on National Root Beer Float Day?   Root beer float

Pizza SauceMy Sauce
14 ounces of whole Italian San Marzano tomatoes
1-26 ounce box of Pomi strained tomatoes
1/2 peeled sweet onion, just in a chunk (don’t bother to dice it up if you don’t want to)
1 washed unpeeled carrot broken into two or three pieces
2 healthy sprigs of fresh oregano
a couple pinches of dried oregano
1 fresh bay leaf
2-4 inch sprigs of basil and maybe a little more to top the pizza if you like
sprinkle of red pepper flakes
*pinches of Italian sausage seasoning, I make my own, but a premade spice blend will work as well
2 medium cloves of garlic, peeled and smashed
1/4 cup white wine
Salt and pepper
1 tablespoon EVOO

Splash the EVOO into a medium sauce pot, toss in the onion, carrot, garlic, sauté for a minute or two add the wine, tomatoes, herbs, pepper flakes, salt, pepper and sausage seasoning if using.  Bring to a gently boil and turn that to low, break up the whole tomatoes a bit, cover and simmer 45-60 minutes stirring often, taste for seasoning and set aside until time to make pizza.

Notes:  If you want to, pull out the bay leaf when sauce is done and whiz with a stick blender, yes carrots, onion, and garlic stays in.   If you like a sausage sauce, brown some Italian sausage and then add all of the sauce ingredients to simmer together.

Best Pizza dough and so far it never fails at high altitude or sea level…Roberta’s Pizza Dough
http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough