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Pizza Juice Recipe

Pizza Juice Recipe

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3.666665

3 ratings

March 31, 2014

By

Emily Alford

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Okay, so it’s not a large pepperoni with extra cheese, but the savory flavor profile will probably have you feeling full by the time you drink it all.

Read more about Expensive Juice Cleanses You Can DIY Cheaply at Home.

1

Servings

206

Calories Per Serving

Related Recipes

Ingredients

  • 4 tomatoes
  • 2 stalks celery
  • 1 handful fresh basil
  • 1 handful fresh oregano
  • 1 lemon, peeled
  • 2 carrots
  • 1 small clove garlic

Directions

Process ingredients through juicer. Strain away solids. Season with salt and pepper to taste. Serve chilled or room temperature.

Nutritional Facts

Servings1

Calories Per Serving206

Total Fat2g3%

Sugar22gN/A

Saturated0.4g2.2%

Protein8g17%

Carbs48g16%

Vitamin A1285µg100%

Vitamin B60.8mg42%

Vitamin C111mg100%

Vitamin E6mg30%

Vitamin K203µg100%

Calcium353mg35%

Fiber18g70%

Folate (food)169µgN/A

Folate equivalent (total)169µg42%

Iron7mg39%

Magnesium123mg31%

Monounsaturated0.3gN/A

Niacin (B3)5mg26%

Phosphorus217mg31%

Polyunsaturated0.9gN/A

Potassium2040mg58%

Riboflavin (B2)0.3mg17.4%

Sodium178mg7%

Thiamin (B1)0.3mg22.2%

Zinc2mg11%

Have a question about the nutrition data? Let us know.

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Homemade Pizza Sauce Recipe for Canning

This easy recipe makes the best homemade pizza sauce recipe ever! It is delicious, full of flavor and super easy to make. Of course, pizza sauce can be frozen, but this recipe teaches you step-by-step how to make home-canned pizza sauce from scratch. Using fresh tomatoes and herbs, this recipe will become a family favorite.

Canning your own pizza sauce is much more healthy and affordable than store-bought, and by canning several pints at a time, you can stock your food pantry and have homemade pizza anytime.

What Kind of Tomatoes Make the Best Sauce?

We all know there are probably well over 100 varieties of tomatoes available. But what variety really makes the best sauce?

Tomatoes is one plant that takes some experimenting to figure out what variety is best for you.

When I began gardening I had no idea what variety of tomatoes to grow. But I did know homemade pizza sauce was one item I wanted to add to my home pantry. I found that many used various varieties. But for me, my favorite quickly became the Roma tomato. Here’s why:

  • They are a determinate, meaning they grow to 3-4-feet tall and produce. This works great in a small space such as raised beds or containers.
  • Roma’s are a small meaty tomato without a lot of juice and seeds. Which makes them great for quicker cooking and less processing time.

Another variety you may like to try are the San Marzano. This variety is an indeterminate meaning it continues to grow all season so, these will need to be trellised and pruned.

I found the San Marzano difficult to control in my raised bed gardens.

Can I Use Canned Tomatoes?

Sure! Just a warning as with anything else. Store-bought canned tomatoes do not taste as delicious as homegrown. But, you can also can your own tomatoes and use them.

But instead of working hard to can an bunch of tomatoes to open and make homemade sauce, freeze them whole in bags and they will keep for 1 year. I always freeze tomatoes and preserve them later – it makes them so much easier to peel too. This is also a great way to store them until you have enough for a full canning run.

If you cannot grow your own, I’d recommend you pick up some from a local produce stand or a local farmer’s market.

How Do You Thicken Homemade Pizza Sauce?

The key to a thick sauce or paste is the amount of juice your tomatoes have in them. This is why I love to use Roma.

As I said, they are super meaty and excellent for cooking and making sauces. Simmering sauce on the stove for several hours helps to reduce the liquid too. Some describe adding corn starch to their pizza sauce recipe, but I don’t do this.

The use of a thickener, such as corn starch, is not recommended. The only approved thickener for canning is Clear Jel. I don’t use either. Here is how I cook my pizza sauce down to being thicker.


Ingredients

  • 1 (28-ounce) can whole peeled tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  • 1 teaspoon dried oregano
  • Pinch red pepper flakes
  • Kosher salt
  • 2 (6-inch) sprigs fresh basil with leaves attached
  • 1 medium yellow onion, peeled and split in half
  • 1 teaspoon sugar

Pizza Potato Wrap and Salad Potato Wrap

Dig into one or both versions of these delicious and satisfying potato wraps. One comes stuffed with a pizza-inspired filling and the other a salad sandwich&ndashstyle filling. You may want to make extra wraps and enjoy this recipe with family or friends. This recipe comes from the Revised and Expanded Edition of Medical Medium.

The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form.

Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver.

Sprouts and microgreens are wonderful for skin repair, and they&rsquore also high in more than 60 trace minerals, including iron, iodine, selenium, zinc, copper, manganese, sulfur, magnesium, chromium, and molybdenum.

Pizza Potato Wrap and Salad Potato Wrap

  • 4 cups roughly chopped gold potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons pure maple syrup
  • 1/2 cup tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon raw honey
  • 3 to 4 tablespoons water
  • 1/3 cup thinly sliced mushrooms (optional)
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 2 to 3 fresh basil leaves
  • 2 to 3 lettuce leaves
  • 1/3 cup alfalfa sprouts or other sprouts of choice
  • 3 to 4 tomato slices
  • 3 to 4 cucumber slices
  • 2 tablespoons finely chopped red onion
  • 1 to 2 tablespoons chopped basil or parsley

To make the base, add 3 inches of water to a medium-sized pot and add a steaming basket. Cover the pot and steam the potatoes for 25 to 30 minutes, until soft. Remove and place the potatoes in a food processor with the garlic powder, onion powder, and maple syrup. Blend until smooth.

Line a baking tray with parchment paper and spread the mixture on top using a wet spatula, making 2 large tortilla wraps. Place them in the oven and bake for 15 to 20 minutes, until lightly browned. Remove the wraps and pat them down with a spatula. Cool them completely. Flip the wraps upside down onto a clean work surface or cutting board and gently peel off the parchment paper.

To make the Pizza Wrap, make the Pizza Sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, and water. Set aside.

If you&rsquore using the mushrooms, add the slices to a small skillet and cook for 3 to 5 minutes, stirring occasionally, until browned, adding a bit of water if needed to prevent sticking. Remove from the heat and set them aside.

Spread the Pizza Sauce on the wraps and top with the mushrooms (if using), red bell pepper, red onion, and fresh basil. Fold the wraps up gently and serve immediately.

To make the Salad Wrap, arrange the lettuce leaves, alfalfa sprouts, tomato slices, cucumber slices, red onion, and basil or parsley on the wraps. Fold the wraps up gently and serve immediately.


Recipe Summary

  • 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)
  • ¾ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon dried red pepper flakes
  • salt to taste

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt mix together, breaking up any clumps of cheese.

Sauce should sit for 30 minutes to blend flavors spread over pizza dough and prepare pizza as desired.


‘No Dough’ Halloumi & Basil Pizza Recipe

Prepare: Preheat the oven to 200 °C (400 °F / gas mark 6). Line a baking tin with greaseproof paper. Remove the ends and grate the parsnip. Remove the ends and skin the garlic. Take 8 of the cherry tomatoes and cut in half. Remove the leaves from the basil and discard the stems. Slice the halloumi into small slices.

It's all about the base: Place the oats. nuts, salt and pepper into the container of a 'Retro Super Blend', hand blender or bullet-type blender and whiz for 10 seconds to form a 'flour'. Place the 'flour' into a mixing bowl along with the grated parsnip. Mix with (clear) hands until the mixture turns into a dough. Divide the dough into four and flatten each one with your hands, then roll each one into a roundish shape using a rolling pin. Slide under each pizza base with a wide knife and transfer to a baking tray.

Cook: Place the baking tray in the oven and cook for 15 minutes.

Make the Sauce: Place the garlic, the whole cherry tomatoes, half the basil, the sun-dried tomatoes, vinegar, salt and pepper into the hand blender container, 'Retro Super Blend', or bullet-style blender and blend for 10 seconds.

Create: Spoon the sauce onto the cooked bases and spread evenly leaving a small gap around the edge. Randomly add the halloumi, the cut cherry tomatoes and pine nuts.

Cook: Pop back in the oven for 10 minutes

Serve: Remove from the oven and scatter with the remaining fresh basil


Easy Homemade Pizza Dough Recipe

this post is all about pizza dough. easy homemade pizza dough. you know, there was a time when i never ever thought i would make bread. it was so intimidating to me. but there was also a time in college when i thought i would never be able to make chocolate chip cookies…. and now i could make french macarons in my sleep. so one day i decided i would just learn how to do this thing. i tested out some friends recipes, some recipes from around the web, tweaked things here and there and settled on a few that i really loved. now its hard to imagine a time when i didn’t eat such luxurious carbs. so it was time to tackle pizza dough. as many of you know, my son has lots of allergies. so pizza is not something we have often – but i wanted to try out some fun dairy free options for him. i decided if i can make bread – i can make pizza dough. and so i did. and it was easy. and delicious. and once you go homemade, you dont go back. so here it is for you folks – easy homemade pizza dough.

you will need a stand mixer for this.
i bet you could do it by hand but i never will. i’m lazy (dont tell anyone).
you will use the hook attachment that comes with the mixer.

once all your ingredients are mixed together and the bowl is ‘clean’ – this is when the dough clings to the hook and not the sides of the bowl – turn it onto a lightly floured surface. knead it by hand a bit and then form it into a round ball.

grease a bowl and plop it right in the middle. cover it with plastic wrap and place it in a warm spot. if you are like me and your hubby is cheap and your house is often freeeeeezing here is a trick: turn your oven on for about a minute. once its warm in there – NOT hot but warm, turn off the oven place your bowl in there to rise. be sure to use a heat proof bowl. leave it to double in size (this will take about and hour). NOTE: i have since gotten even lazier and use the rapid rise yeast. that will only take about 20-30 mind to double

be sure to roll your pizza thin – 1/4 to 1/2 inch. this recipe is not for thin crust & it will puff up a bit when cooking so go thinner than you want the final pizza to be. i hope your pizza turns out as amazing as ours did!! my son was over the MOON excited to have a pizza of his own. we topped it with bbq sauce and chicken and he gobbled it up. i love seeing him so excited about the simple things. he is such a good boy and always so patient about his allergies – it melted my heart to see him so happy about his own ‘safe’ pizza!


Homemade Pizza Sauce Recipe From Fresh Tomatoes

INGREDIENTS:

2 tsp of: fresh ground black pepper, salt & garlic powder

2 T lemon juice per pint jar

INSTRUCTIONS:

Our pizza sauce simmering on the stove to reduce down and become thick.

1. Wash tomatoes and remove any bad spots and the core.

2. Cut tomatoes in half and put through a tomato strainer to remove the seeds and skins OR&hellip

3. Bring a large pot of water to a boil and place a few tomatoes in at a time and boil for 1 minute. Immediately remove the tomatoes with a slotted spoon to a bowl of ice water to stop the cooking process. Slice each tomato in half. Remove the skins and seeds and discard.

4. Place the peeled and seeded tomatoes in a food processor or blender.

5. Pour the tomato puree in a large stockpot.

6. Add oregano, pepper, salt, and garlic powder and stir well.

7. Over medium heat, bring mixture to a boil, stirring frequently.

8. Once boiling, reduce heat and simmer for about an hour and a half without a lid, stirring frequently until the sauce reduces by about half.

9. Let cool and freeze in pint size freezer containers or can using the water bath process.

10. Water bath instructions: In sterilized pint jars, add 2 tablespoons of lemon juice to each jar. Pour the hot tomato sauce into the jars, leaving 1/2&Prime of headspace. Wipe the rims and place heated lids on each jar. Add the rings until finger-tight. Process in a boiling water bath for 35 minutes, adjusting for altitude as needed.

Remove jars from canner onto a thick towel and let rest for 24 hours. Make sure lids have sealed and store in a dark cool place.

Enjoy!

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How to Make It

Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

Roll dough into a 13-inch circle on a large piece of parchment paper pierce well with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.

Bring 8 cups water to a boil in a large saucepan. Add asparagus and peas cook 2 minutes. Drain, and plunge into ice water drain. Pat dry.

Combine ricotta, milk, and garlic in a small bowl. Spread mixture over dough, leaving a 1/2-inch border.

Top pizza with mozzarella, asparagus, and peas. Bake at 500°F for 10 minutes.

Toss zucchini with lemon juice and salt. Top pizza with zucchini mixture, lemon rind, basil, and black pepper. Cut into 8 slices.


12-Inch Pizza Crust

There is no question that pizza can be a satisfying and delicious meal. Making it at home with our simple recipe will put a hot and crispy pie on your table in a little over one hour with very little preparation. Set your table and prepare your toppings, pizza night is on its way. Serve a fun, interactive meal by offering various cheeses, vegetables, and cold cuts so each guest can put on their slices whatever they prefer—there is no wrong combination!

Pizza is a great canvas for a varied and tasty dinner tomato sauce and mozzarella are only the basics. Garnish this tasty crust with anything you'd like from kale pesto to prosciutto, to spicy cheese sauce and sliced ham, or even chocolate spread and fresh fruit for a decadent dessert pizza.

Our ingredients yield a 12-inch pizza—8 tasty slices—with which you can feed 3 to 4 people. Double the measurements to serve more pies, or make both crusts and freeze one for later in the week. Roll out the dough onto a greased, 12-inch pizza pan, or press it into a greased, 9- or 10-inch skillet to make a thicker pizza crust. Before you start, be mindful that if the water in your area is heavily chlorinated or has gone through a water softener, the yeast will not bloom and the dough will not rise—it's always best to use bottled spring water instead of tap water for yeast doughs.