Recipe by Peter Campbell
It’s Pizza Week in the AZ Cooks kitchen, and we’ve recruited our friend and pizza guru Peter Campbell, chef/owner of Minneapolis’ Red Wagon Pizza Co., to share his tips for creating restaurant quality pizza at home. The sauce is one of the most important elements of the pizza. If you have a little extra time and ripe tomatoes to use up, try Campbell’s roasted tomato sauce. If you don’t have access to fresh ingredients, you can simply take quality canned tomatoes and zhoosh them up with a few dried spices for an easy pizza sauce that comes together in minutes.
Andrew Zimmern Cooks: Pizza Sauce with Peter Campbell
- 28 ounces canned crushed tomatoes
- 14 ounces canned whole peeled tomatoes
- 2 tablespoons dried oregano
- 1 tablespoon crushed red pepper
- 1 tablespoon garlic salt
SERVINGS: MAKES ABOUT 5 CUPS
Combine the two types of canned tomatoes in a large mixing bowl, and puree with an immersion blender (or blend them in a food processor). Add the spices, and blend again to fully incorporate. Use the sauce for pizza or calzones!