We just wrapped up yet another fun-filled Labor Day weekend at the lake with my entire family. The weather cooperated a lot more this year than last, so we actually got to spend a lot of time on the lake. Last year it was just a rainy, soggy mess of a weekend, but to all of our advantage a lot of time was spent in the kitchen cooking and creating (see below for some of last year’s tasty delights).
We started a Make-Your-Own Pizza Night for the last night of the trip last year and it was such a hit that we did it again this year. My friend Shelly introduced me to an awesome way of cooking pizzas with Naan bread and I am now a huge fan, so I was sure to bring those along!! I wanted to try making my own pizza sauce for the pizzas and I am pretty happy with the way that it turned out. I started with a little sauteed garlic and olive oil and then added the peeled tomatoes, salt and sugar and just let it simmer on the stove for a little while. After about an hour and a half, I added the fresh herbs and let it cool. To finish up the sauce, you simply puree it in a blender and bottle it. I have these cute little Mason Jam Jars that were the perfect size for my sauce. If you seal the jar, you can keep it in your pantry for about a month or so, or just refrigerate it and use it within a week.
Lastly for my MYO pizza, is a refrigerator staple at our house Hormel Turkey Pepperoni. It is perfect for MYO Pizza Night because who the heck doesn’t like pepperoni and with 70% less fat than regular pepperoni, it at least lightens it up a little bit. We keep it around for an after school snack with crackers and cheese, too. I love to use fresh mozzarella because it just melts so pretty on the pizza. I like my Naan pizza grilled, but it is super easy and still just as delicious to cook it in the oven. Last night I had leftover Naan from the trip and spread basil pesto over and topped with fresh mozzarella and tomato for a little spin on the red sauce pizza. SO DELICIOUS!!!!!
- 1 28 oz can whole peeled tomatoes, quartered
- 3 garlic cloves, minced
- 1 tbsp Extra Virgin Olive Oil
- 1 tablespoon Splenda Granulated Sugar
- 1 teaspoon Kosher salt
- Freshly ground black pepper (about 6 turns)
- 1 tbsp fresh chopped basil & oregano
- Dash red pepper
- 4 Stonefire Garlic Tandoor Baked Naan
- 1 package Hormel Turkey Pepperoni
- Fresh mozzarella, sliced
- Fresh basil, torn into pieces
- Salt & pepper to taste
- Heat olive oil in a saucepan over low heat. Add garlic and saute 1 minute. Add tomatoes, sugar, salt & pepper and bring to a boil. Reduce heat and simmer 1 1/2 hours. At the end of cooking time, add fresh herbs. Let cool to room temperature. In batches, puree mixture until smooth.
- Heat oven to 400 degrees F. Lightly brush Naan with a small amount of oil. Spread sauce over each Naan. Layer with pepperoni and fresh mozzarella slices. Top with torn basil. Bake on a cookie sheet for 15 minutes or until cheese is melted and bubbly.
Here are a couple of tasty creations from last year’s Family La-kation:
I reviewed the Hormel Turkey Pepperoni in this post as an ambassador for Hormel Foods. All thoughts and opinions are my own and may not reflect those of the company.
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