Comments on: Grilled pizza: Getting saucy

By: Slice of Life — Last Night's Dinner

Slice of Life — Last Night's Dinner — Wed, 14 Apr 2010 17:22:46 +0000

[...] made his standard crust and sauce recipes while I was at work, then sauteed the crumbled sausage once I had arrived home. The kale [...]

By: Karen

Karen — Mon, 17 Aug 2009 13:26:04 +0000

Yes, ditto on telling me that you used a “tennis ball sized” onion. I definitely echo Camille when I wonder exactly what a “large” banana is in this world of oversized food!

Can’t wait to try out the sauce. It looks delicious.

By: Ciaran McNulty

Ciaran McNulty — Sun, 16 Aug 2009 16:08:08 +0000

Oh wow I’ve not thought of adding a little carrot – I’ll definitely be trying that next time. The recipe looks great, my only comment would be that I’d add the wine and let it burn off the alcohol a little before adding the tomatoes.

I’m interested in the fact you’ve used thyme (and basil in the final pizza). I guess I’m pretty unadventurous but I rarely male pizza without oregano.

By: sarah

sarah — Sat, 15 Aug 2009 03:50:53 +0000

Can’t wait to try this…I’ve been using store bought pizza sauce and (at least the kind at my store) isn’t very flavorful.

By: Camille

Camille — Wed, 12 Aug 2009 20:16:50 +0000

Sick of the two of you? That would never happen!! I love your description of the size of onion. That’s often baffled me…my “medium” may be someone else’s “large”! I also smiled at your comment of crushing the tomatoes with your hands…they are the best tools & it feels so cool to directly interact with food. I never make mud pies as a kid so perhaps that’s why I like to play with my food as an adult??

By: quiltcat

quiltcat — Wed, 12 Aug 2009 00:49:32 +0000

oh my…i just picked an overabundance of paste tomatoes from a friend’s garden and was wondering what to do with them…now i know! thanks, Mike.