CREOLE PIZZA SAUCE

• 3 tb Olive oil
• 1 /2 c Onion -- finely chop
• 1 /2 c Celery -- finely chop
• 1 /2 c Green or red bell pepper --
• Finely chop
• 1 /4 ts Thyme
• 1 /4 ts Basil
• 1 Bay leaf
• Salt and pepper -- to taste
• 1 /2 ts Cayenne
• 1 4 oz Can whole tomatoes
• 3 oz Tomato paste
• Tabasco sauce -- to taste
• Grated rind and juice from
• 1 /2 Lemon
• 2 tb Parsley fresh -- chopped

Heat the olive oil in a medium saucepan and saute the onions, celery,

and red or green bell pepper over medium heat until soft. Crumble in

the spices, stirring for another minute. Add the tomatoes, tomato

paste, lemon juice and rind, cover and simmer on low for about 30

minutes. After 30 minutes, check the seasoning and add the hot sauce,

to taste. Stir in the fresh parsley. Variations: This makes an

extremely thick sauce. I had to add about 1/2 cup water to the sauce.

Yields approximately 3 1/4 cups of sauce. Great with shrimp used as

the topping for the pizza, esp. if the shrimp is boiled in crab boil,

and lightly sprinkled with Creole seasoning. I add the shrimp the

last 3-4 minutes to the top of the pizza. Source:Pizza Pizzaz, by

Richard Erikson

Recipe By
:
Rhonda Guilbeaux