Bretts Homemade Pizza Sauce Recipes

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

Steps:

• Preheat oven to 400°. Unroll and press crust onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 8-10 minutes., Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bratwurst to same pan; cook and stir until browned, 2-3 minutes., In a small bowl, mix preserves and mustard. Spread over crust; top with bratwurst, bacon mixture and cheese. Bake until cheese is melted, 8-10 minutes.

Steps:

• Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot.
• Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally.
• Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.

Steps:

• Preheat the oven to 450°F (220°C).
• In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
• Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
• Line a baking sheet with parchment paper.
• While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
• Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
• Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
• Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
• Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
• While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
• Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
• Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
• Enjoy!