½ cup chopped onion 3 cloves garlic, minced 1 tablespoon olive oil 1 14.5 ounce can diced tomatoes, undrained ¼ cup dry red wine or 1/4 cup chicken broth 2 tablespoon tomato paste ⅛ teaspoon crushed red pepper 12 pitted kalamata olives 3 tablespoon snipped fresh parsley 3 canned anchovy fillets, cut into 1/2-inch pieces 1 tablespoon capers, drained and chopped
All-Purpose Pizza Sauce
1 28 ounce crushed tomatoes 1 ½ teaspoon red wine vinegar ½ teaspoon granulated garlic or garlic powder ½ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon ground black pepper ¼ teaspoon salt ¼ cup water
Whole Wheat Pizza Dough
Olive oil or nonstick cooking spray 2 cup white whole wheat flour or whole wheat flour 2 cup bread flour 1 package active dry yeast 1 teaspoon sugar or honey 1 teaspoon salt 2 tablespoon olive oil 1 ¼ cup warm water (105°F to 115°F) Cornmeal
Spicy Puttanesca Sauce:
Add 1/2 cup chopped pitted kalamata or ripe olives, 1 tablespoons capers and 1/2 teaspoon crushed red pepper.Nutrition Analysis: 31 calories, 1 g protein, 6 g carb., 1 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 10% Vitamin A, 10% Vitamin C, 220 mg sodium, 3% calcium, 5% iron
Tomato Basil-Pesto Sauce:
Whisk in 1/2 cup Pesto alla Genovese (see recipe) into the pasta sauce. Taste and add more if desired.Nutrition Analysis: 89 calories, 2 g protein, 6 g carb., 7 g total fat (1 g sat. fat), 1 mg cholesterol, 1 g fiber, 12% Vitamin A, 11% Vitamin C, 165 mg sodium, 5% calcium, 7% iron
Garlic-Robusto Sauce:
Add 2 to 3 tablespoon of garlic oil (see Caramelized garlic recipe) and 1/2 teaspoon crushed red pepper. Nutrition Analysis: 42 calories, 1 g protein, 5 g carb., 3 g total fat (0 g sat. fat), 1 g fiber, 10% Vitamin A, 10% Vitamin C, 136 mg sodium, 2% calcium, 5% iron
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At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator before using.
