Recipe Rescue: IPizza, the Best Homemade Pizza Yet!

There are two reasons why I never used to make homemade pizza; the crust and the sauce. I had tried so many different sauces that tasted like they should have stayed in the jar or can. And don't get me started on the crust, if it didn't taste like a biscuit it resembled a cardboard box. None of which is what I wanted in my pizza. One day I was in a hurry and had no time to hit the grocery store, as I'm sure you know, dinner time waits for no one. I raided the fridge and threw together an amazing pizza and ever since, this is how its done at my house.

What You'll Need:

1 cup tomato sauce
1 tsp minced garlic, plus 1 Tbsp
1 Tbsp minced onion
1/2 tsp basil
1/2 thyme
1/2 oregano
olive oil
1 16 oz pkg shredded mozzarella
and your favorite pizza toppings

Putting It All Together:

This could not be simpler, trust me you will love this quick and easy pizza. For the red sauce heat a small pan, add olive oil about a tsp add onions cook for 3 minutes then add the garlic wait a minute and add the tomato sauce and spices cover and let simmer while you get your pizza fixing's set up. Pre heat the oven to 425, you want a good and hot oven, don't try to throw these in if the pre heat light has not gone out they won't turn out as well.
My James and I love the wild mushroom pizza at one of our favorite restaurants so I gathered up all the toppings, mushrooms, cheese, minced garlic, truffle oil, olive oil, fresh baby spinach and coarse salt. I coated the tortilla with olive oil and garlic, added the cheese and mushrooms and baked it for about ten minutes, the edges start to curl a bit when its done. then I put the fresh spinach on top, drizzle the truffle oil and add the salt. so tasty and if I were blind folded I would not have known this was not our favorite restaurant pizza.

Ashley likes a pizza with artichoke hearts, canadian bacon and green olives,
so that's what I did and she said it was spot on. as you can likely imagine, Colton likes pepperoni and sometimes canadian bacon, so I made his just like that-I started by brushing on the red sauce I had been simmering on the stove for both Ashley and Colton's pizza. and the big secret I learned from my eldest daughter, Natasha, add a touch of minced garlic to just about any pizza and it just pops with flavor.
I place my pizzas on a sprayed cooking sheet. I am at heart a thicker crust pizza lover, but when you pack your thin crust-flour tortilla crust pizza with so many great ingredients, well not even this bread lover misses a thing.
For the basics... start with your olive oil, alfredo sauce, red sauce, buffalo sauce, etc and build up from there and I am confident that you will finally enjoy a good pizza at home.