Pizza Base Sauce

Pizza Base Sauce under some Potato and Leek

 

Pizza Base Sauce with some Philly Cheese (with parsley & garlic)

 Kudos must first of all go to Monique from the Failsafe Eating Support Facebook group who mentioned a type of bolognaise sauce she makes,  using butternut pumpkin.  That information sat at the back of my brain for a few days and then when I went to find the recipe, I couldn't find it!  Grrr.  So,  I just went for it!

Normally, I'm the type of person who follows a recipe to the letter before I branch out with variations.  But more recently my confidence in my ability to blend flavours is increasing.  Hey! I know I am no Nigella... but for the purposes of a home cook and with the limited ingredients we use,  I'm doing okay.

Ingredients:

• 600g Butternut Pumpkin, roughly cubed
• 2-4 cloves Garlic
• 1 Tab Parsley, chopped
• 100 mls water
• 1 tsp Citric Acid
• 1/2 tsp Salt
• Pizza Base Recipe

Method:

• While your Pizza Base is rising...
• Put all ingredients into the Thermomix and cook on 100ºC for about 20 mins on Speed 2-3
• When all ingredients are cooked through, purée by slowly increasing to Speed 9 (be careful) for about 15 seconds, depending on how chunky or smooth you'd like your sauce.
• Spread onto Pizza base to serve by itself or with other toppings,  eg Potato and Leek
• Freeze remaining in small portions for future quick pizzas

Verdict:
Yum!  When I first tasted this, I pulled a sour face.  Then I realised that was the right flavour...  just as if I'd tried a spoon-full of a passata.  On the pizza,  it's just right.

Tweeks:
Nothing so far for the flavour.  Maybe more garlic? Add leek or spring onion?  Could also be used on a foccacia I suppose.  Fold into a savoury bread dough?  Ohhhh!  Stir through pasta?   Tell me where you put yours, please.

Now that I have made Sandra's No-Tomato Sauce,  I think adding some to this recipe would be great!