Nicole's Super Fast Pizza Sauce

When my family went over to Colorado to visit Nicole's family, she whipped up some pizzas for dinner. She made this sauce, it was so delicious and so unbelievably simple! Nicole is my friend who lives in Germany and writes the blog For the Love of Food.

When my brother and his family came to visit us last week, we made individual, make-your-own pizzas, and everyone loved them. I just didn't feel like I had time for a batch of my marinara sauce, (and believe it or not, I did not have any stashed in the freezer!) but I didn't want to buy sauce either, so it was Nicole's sauce to the rescue!

I shaped pizzas out of Artisan bread dough, my brother put together the pizza sauce, and everyone prepared their own pizza using a variety of toppings including pepperoni, mushrooms, mozzerella, goat cheese, roasted chicken, roasted red peppers. (I wish we had had fresh basil for the roasted chicken and goat cheese pizzas, but no such luck).

Yum. Go here for the artisan pizza dough technique, and here is Nicole's sauce recipe.

Pizza Sauce

¼ Cup of Tomato Paste
2 Tablespoons of Water
dash of Salt, Pepper, Garlic powder, and Onion Powder

Place all ingredients in a bowl and mix until combined. Add more tomato paste for a thicker consistency, or more water for a thinner consistency.

Taste & Create Partner List

It's that time again! Here is the T&C partner list. Please remember to submit your creations to Nicole's Taste & Create website by June 24th, 2011!

If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.

If anyone would like to sign up for NEXT month, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin!

Can't wait to see what you create!


Comfy Cook's Kosher Kitchen & The Bad Girl's Kitchen

Bizzy B. Bakes & The Tiny Skillet

No Reason Needed & Always Eat on the Good China

The Life and Love of Grumpy's Honeybunch & Study Food

Mom's Sunday Café & I Will Not Eat Oysters

Aunt Diane's Fresh Shrimp Dip

You might guess that I got this recipe from Aunt Diane. It's true. We went to her house over the weekend for a family get-together with a couple of our Australian friends, and she had this dip out for us when we arrived. I immediately asked for the recipe. Of course Diane said fresh shrimp are better, but in true ranch wife fashion, you make do with what you have. In her case, and in mine today, we used canned shrimp.

I didn't have all the measurements, so I winged it with the ingredients. But I think it turned out pretty darn good. I'm taking it to our girl's retreat this weekend, we'll just see what Aunt Diane says about how I did!

*I will try to remember to take a picture...if not this time, then next time for sure!

Aunt Diane's Fresh Shrimp Dip

1 8-ounce block cream cheese
1 cup mayonnaise
1 can cream of mushroom soup
2-4 green onions, minced
1/2 of a large green pepper, seeded and chopped fine
2 stalks celery, chopped fine
shrimp (this time I used 1 6-ounce can of "tiny shrimp," drained

Mix ingredients and refrigerate for at least two hours. Stir before serving.

Serve with Wheat Thins and assorted vegetables.