Pizza Sauce

Pizza sauce from a jar is just so easy. But, at the same time, it's just, well, there. So I decided that we had plenty of fresh herbs in the garden and crushed tomatoes in the cupboard, so it was time to try to make our own.

One small disclaimer: This is what my mom and I call a "Joann White Recipe." Joann White was my grandmother, and she often just grabbed whatever looked good from the cabinet and tossed it in. Never had a bad meal at her house, so I think that's a pretty good way of going about things! So, should you feel I'm missing anything, feel free to play Joann and toss it in for yourself!

1 can crushed tomatoes
2 Tbsp. tomato paste
2 tsp. oregano
2 tsp. basil
2 tsp. Italian seasoning
2 tsp. marjoram
2 gloves garlic, crushed
1 tsp. onion flakes
2 tsp. sugar

Combine ingredients over medium-high heat and stir until flavors combine. Reduce heat and simmer until ready to use.

This is also fantastic frozen. I intend to make a few batches before the little guy comes to make pizza nights this winter much easier!

Veggie Pizza

Pillsbury.com has tons of great recipes - I combined a few to come up with this crowd-pleasing veggie pizza. My former coworkers requested it for every work function!

2 cans reduced-fat crescent rolls
1 tub reduced-fat garden vegetable cream cheese
2 Tbsp. skim milk
assorted veggies - whatever you like! (My favorites are broccoli, carrots, and red peppers)

Preheat oven to 375 degrees.

Spray jelly roll pan with non-stick cooking spray. Separate crescent rolls into 4 rectangles and lay across pan, and press out. Bake for 13-17 minutes, or until dough is golden brown. Let cool.

Mix cream cheese and milk. Spread over cooled crust and top with vegetables. Cut into 12 slices.

WW Info:
4 Points per slice