I have a fussy eater niece. I mean VERY fussy. I made a it my personnel mission to get some vegetables in her. Scouring my refrigerator for every veggie I had, I made a sauce for pizza, her favorite food.
This worked like a CHARM! My fussy eater niece had three slices and wanted more. Little did she know she was eating zucchini, broccoli AND spinach! ;~)
- 1 tbsp olive oil
- A thick slice of sweet onion diced
- 3-4 cloves of garlic sliced
- 1 small-medium head of broccoli cleaned and chopped
- 1 small to medium zucchini diced small
- A handful of baby carrots (I used about 10) sliced thin
- 2 cups of baby spinach chopped
- 2 small cans of tomato paste
- About 1 tsp garlic powder
- About 1 tsp dried oregano
- About 1 tsp dried basil
- About 1 tsp onion powder
- Salt and Pepper
- Red food coloring (optional if the color is off)
In a large pot over medium heat add the olive, onion and garlic. Let it sweat while you prepare the rest of the ingredients. Add the broccoli, zucchini, carrots and spinach. Stir and cook for a few minutes.
Add 1 can of the tomato paste with about 3 cans of water. Stir.
Add the spices and stir.
Bring to a boil (just a few bubbles) then lower to a simmer. I simmered for at least an hour occasional stirring.
After the simmer, add the sauce with veggies to the blender (you may have to do it in multiple batches) or use a hand blender. Put the sauce back into pot and add the remaining can of paste. It will bring the color back to a nicer shade of red.
The sauce will be super thick, perfect for pizza! Let simmer on low heat until you are ready to use. If you do not think it will fool them, add a drop or two of red food coloring.
Freeze leftovers in freezer bags so you can pull out just enough for pizza on demand. Or try it on pasta, it has a ton of flavor.
For the pizza pictured, I used trader Joes’ Whole Wheat pizza dough and about 4-5 oz mozzarella cheese.
Nutritional information is tough on this one. I’m estimating the sauce recipe to end up at about 4 cups and a serving size to be 1/2 cup. That’s 8 servings in the recipe. So for each 1/2 cup I’m getting about 80 cals, 2 g of fat and 3 g of fiber. Next time I make it, I will take measurements that are more specific and add a nutritional information table.