I used to be intimidated at the thought of preparing a home-made tomato sauce… that is, until I tried it for myself.
One benefit of making your own tomato sauce at home is that you are saving your body from consuming a large amount of added sodium.
While our bodies DO need some sodium included in our daily diet, having too much sodium in a diet may be harmful to your health over time. High sodium intakes can contribute to conditions such as high blood pressure, fluid retention, and can be harmful for people suffering from congestive heart-failure, or kidney disease.
The most abundant source for added sodium in our traditional American diet comes from convenience foods, and fast foods.
Making your own foods from scratch at home can be a great way to prevent over-consuming sodium, because you will have control over your ingredients! While this recipe is certainly not perfect (and would still not be considered a low-sodium food), it is definitely an improvement over commercial frozen pizzas — and of course it is full of vitamins and minerals with the assortment of veggies and the fresh tomatoes!
In the future, I would improve upon this recipe further by making my own Naan bread from scratch; however, ANYTHING can be consumed in moderation, and this recipe is perfect to have on a pizza night. It is quick, simple, and absolutely delicious!
- Ancient grain mini Naan (4 per pack – Stonefire brand is available at Target)
- *6 medium sized tomatoes, quartered
- *1 Tbsp. Olive oil
- *4 cloves of garlic, minced
- *1-2 Tbsp. Italian seasoning
- Dash of salt
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup of Mozzarella cheese, shredded
- 1/2 cup of Parmesan cheese, shredded
*Toppings per preference for the pizzas – (you don’t have to use my exact toppings; use whatever you enjoy in a pizza!*
*** Red ingredients on the list are for those making a home-made sauce only***
If you are choosing to use canned tomato sauce (need ~2 cups), skip steps 2 and 3.
- Start by pre-heating the oven to 400 degrees. Like a large baking sheet with parchment paper, and place the 4 mini naan crusts evenly onto the baking sheet. Set this aside for now, while the oven pre-heats.
- Take a large pot, and start heating about 1 Tbsp. of olive oil over a medium heat. If you haven’t already done so, cut each tomato into quarters, and mince the 4 garlic cloves. Add the quartered tomatoes and the minced garlic to the large pot, and cover. Stir the tomatoes and the garlic occasionally.
Tip: This is a good time to dice your veggies or to prepare the toppings have chosen for this recipe, if you haven’t already done so.
3. When you see that the tomatoes are starting to break down (about 10 minutes), add the 1-2 Tbsp. of Italian seasoning and a dash of salt to the pot. Reduce heat, cover, and continue heating the tomato sauce for another 5-10 minutes until the sauce has mostly broken down. Remove the sauce from heat.
(I personally like my tomato sauce a little chunky, so don’t worry if there are still tomato chunks in the sauce).
4. Next, take a large ladle and add 1 scoop of sauce to each mini naan crust, evenly distributing the sauce over each naan until it has all been used. (Or to your preference, depending on how much sauce you like).
5. Now, it’s time to add your toppings. Evenly distribute the toppings of your choosing over the sauce.
6. For the cheese, I suggest mixing the 2 types of cheese in a small bowl before adding it to the naan pizzas. This way, you get a nice even blend of both Parmesan and Mozzarella cheese on each naan. Sprinkle about 1/4 cup of cheese onto each naan pizza.
7. You are now ready to bake! Cook the mini pizzas for about 15-20 minutes, or until the cheese has started to brown on the top. After taking them out of the oven, let them stand for about 5 minutes before serving.
Nutrition Facts per serving: (4 servings per recipe)
Total Fat: 13 g
Saturated Fat: 5 grams
Monounsaturated Fat: 3 grams
Polyunsaturated Fat: 0 g
Trans Fat: 0 g
Sodium: 634 mg
Potassium: 764 mg
Total Carbohydrates: 38 g
Dietary Fiber: 5 g
Sugars: 6 g
Protein: 14 g
Vitamin A: 43% DV
Vitamin C: 133%
Calcium: 31% DV
Iron: 16% DV