Improv Pizza Night

Thank you Nora for your sauce recipe! This is one saucy sauce! I was eating it by the spoonful.

  • Cook Time: 40 minutes
  • Total Time: 40 minutes



Nora’s Pizza Sauce

  • 4 large tomatoes, or enough to fill 1 cookie sheet, cut into eights
  • 2 medium carrots, thinly sliced
  • 1 yellow onion, diced
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped thai basil
  • 1 tablespoon Rosie’s garlic pesto (sub with 23 cloves of chopped garlic)


  • 1 baby summer squash, sliced into half moons
  • 1 bunch chard, torn into pieces and steamed
  • 1 pint button mushrooms, quartered
  • mozzarella, shredded or sliced
  • blue cheese, crumbled
  • 1 egg, whole
  • potatoes thinly sliced


Pizza Dough

  1. Nora followed this online recipe for the pizza crust.
  2. She also had these ridiculously cool “pizza stones,” which if our oven debacle didn’t happen (see below), would have resulted in a perfectly crusty-thin base! Without the stones, you can cook on a pie sheet or cookie sheet, brushed with olive oil.
  3. Once you’ve left the dough to rise, preheat the oven to 450, and proceed…

Nora’s Pizza Sauce

  1. Turn your oven broiler onto high. Line a cookie sheet with the tomatoes and drizzle with olive oil. Lightly season with salt.
  2. Roast under broiler for approximately 20 minutes (until tender; do not let the tomatoes brown). Sweat onions and carrot in sauce pan with olive oil (if using fresh garlic, add garlic in with carrots and onions). Add roasted tomatoes and smash in pot to extract juices. Allow to cook down for about 15 minutes. Add herbs and garlic sauce. Continue to let the sauce cook at medium heat, stirring frequently. Once water begins to evaporate and sauce thickens, season with salt and pepper (to taste). When the sauce reaches a desired consistency, remove and puree. Set aside in your blender. Moving on…
  3. You can freeze leftovers for later use. If freezing in a tupperware, leave 1/2 in. of space between the sauce and the lid to allow for expansion. Your other option is a ziplock bag. It’s best to portion it out to avoid defrosting a big batch at once.


  1. Prepare each topping (be creative with what you have in your refrigerator) and add to separate bowls. Set up a topping station on your counter top or nearby table.

Putting it together

  1. Once you’ve rolled out your crust (and preheated your pizza stones in the oven), spread a layer of sauce and begin adding toppings of choice! A delicious suggestion: caramelized onions, blue cheese, potatoes, and a whole egg sunny side up. Crack it when the pizza’s done to melt over your pie!


Allergens: dairy, eggs

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

This elaborate feast was a hoot, and took considerable time to squash into a blog. Either:

1. Too many cooks in the kitchen OR,
2. Proof that nothing turns out perfect, but with love and quality ingredients, it still tastes awesome.

Here’s to home-made pizza: chin chin!

Jamie's creation: a mountain of CSA veggies on a home-made crust.
Jamie’s creation: a mountain of CSA veggies on a home-made crust.

2 3 4

Nora and Bobby jimmying the latch open. Alas, a failed attempt.
Nora and Bobby jimmying the latch open. Alas, a failed attempt.
Stove-top pie. We also tried a few in the toaster oven.
Stove-top pie. We also tried a few in the toaster oven.

Half way through baking the first pizza, Bobby got curious and flipped a latch. It locked the oven…with a pizza inside a 450 degree oven.

The crispy crust scale was lower than desired, but the flavors and company were to die for!

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