"Vox Humana" > wrote in
:

>
> "<RJ>" > wrote in message
> ...
>>
>> I made a deep dish pizza yesterday.
>> Had the bread machine whip up a batch of dough
>> Put it in a 9 x 13 lasagna pan.
>>
>> Used tomato sauce
>> with garlic powder and oregano.
>> Sprinkle of shredded cheddar
>> and
>> Lots of shredded mozzarella
>> It turned out looking beautiful.
>>
>> But the tomato sauce layer was bitter.
>> ????
>
> I have tried all kinds of tomato sauces for pizza. I think the
> best choice is an uncooked sauce made from peeled, seeded Roma
> tomatoes with a little garlic, olive oil, salt, pepper, and
> oregano. I find that canned tomato sauce gives unsatisfactory
> results similar to what you experienced.

Here's a recipe I found & used from allrecipes.com that was
surprisingly good ...

1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Mix it all together and let sit for half an hour for the flavors to
get together.

I used the anchovy paste and as per suggestions on the boards at
allrecipes, used half the honey. You could probably even use 1/3 as
it was still a hair too sweet, imo.

Mike