Getting in the Italian Spirit

So I don't really know why I've been craving pizza lately. Maybe it's because spring break plans for the second week are FINALLY finalized (thanks to Jessi! She's seriously the best)! And last night I was reading how Italy is SOOOO much more easily accessible for gluten intolerant people. It's so common that people who test positive for celiacs get a STIPEND monthly to buy gluten free food for the REST OF THEIR LIVES. Seriously, I should've studied in Italy. It would be so much easier for me to find food instead of scrounging and longing all the time in France (don't worry, there's really a lot of options, but I'm starting to get sick of boulangeries and their lovely smell).

Anyways, I made a lovely pizza margherita. Well my spin of it. I made a fantastic sauce, at least I like to think so.

Cheap Kids Universal Tomato Sauce (applicable for both pasta and pizza)


Makes 2 servings

Half a medium sized yellow onion
2 small/medium or 1 large garlic clove
Can of Whole Peeled Tomatoes in Juices
2 tbsp of dried basil
salt and pepper to taste
Olive oil to saute

Heat a medium to large skillet on medium-high. When warm by placing your hand over the top, add oil. When oil is hot, add the onion and sautee until transluscent and soft about 3 minutes (make sure you add a little salt to the onions so it helps them to sautee better because it brings out the juices). Then add garlic and sautee for another minute or so. Enough so it's cook through but not brown (burnt garlic is the worst and it happens so quickly!). Then add the canned tomatoes. Squish to break them up with your hands so the tomatoes are smaller chunks (small enough to eat easily and not ruin the texture of the sauce). Add as much basil as you like, I don't really know how much I added, just add enough to taste. Same for salt and pepper. Mix and let boil for 3-4 minutes. Pour over cooked pasta or pizza and add some cheese and you're good to go!

The finished product. I used a Sharr gluten free pizza crust. It's an Italian brand and I think that's why it's another reason I'm so excited to go there. Because the crust was fantastic. It was crunchy on the bottom and crispy where it should be. The sauce was hot and bubbly along with the gooey mozarella. I really can't wait to eat authentic gluten free pizza from Italy (and pasta for that matter)! And I'm going to use the rest of the sauce to make pasta later this week! I only had half for dinner. Leftovers for lunch tomorrow!

Here's the pasta from the leftover sauce. I would maybe add some tomato paste to the recipe (like a tablespoon or so) just to give it some body because it didn't really stick well to the pasta. Nevertheless, it made a great sauce to dip homemade garlic bread into after finishing the pasta!