1 14oz. can diced tomatoes, drained
1 can tomato paste
1 clove garlic
1 tsp. italian seasoning
Fresh basil (if avail.)
1/4 parmesan cheese
salt to taste
Put all ingredients in blender and blend until desired consistancy - about 30 seconds.
PIZZA CRUST (adapted from Crystal's recipe):
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour (whole wheat works fine)
1 -2 tsp. italian seasoning.
Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press onto a pizza stone or greased pizza pan. Add toppings. Bake at 450 degrees F. for 12-15 minutes until the crust looks crispy and lightly browned.