Tonight's supper was homemade pizza with a wheat crust, topped with fresh spinach and goat cheese. And it was gooood! We love pizza and it's really easy to make dough in the bread machine and sauce in the crockpot. Pizza's also a great way to use up little bits of leftovers meats or veggies, especially if you make everyone in the family an individual-sized crust and let them top it as they want.
Here's my sauce recipe, adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger.
3 6-ounce cans of tomato paste
15-ounce can of tomato sauce
3 Tbsp olive oil
2-4 cloves of garlic, chopped (I use 2 tsp of the chopped stuff from a jar, and I'm sure 1/2 tsp or so of garlic powder would work, too)
1/2 tsp salt
2 Tbsp dried oregano
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp sugar
1/4 c water, or as needed
I use my two-quart crock for this. You'd probably be okay making it in a 4-quart, but it might cook a little faster. Put everything except the water in the slow cooker and stir well. Add just enough water to make a smooth sauce. Cover and cook on low for 6-8 hours, stirring occasionally. Try the finished sauce and add salt and pepper to taste. When finished the sauce will be very thick and brick red. It's just right for spreading on a pizza crust and also makes a great dipping sauce for breadsticks or cheese sticks. We find it makes enough for 3 or 4 large pizzas, and it freezes well.
You can find more frugal recipes and tips at Frugal Friday.