Anna Ahhh pizza. It is the signature meal for movie nights, dates, or parties. I am going to call this blog post part one of many…because you can’t have too much pizza!
Sooo….why are strawberries in a pizza sauce??
Why Strawberries?
Strawberries may be a bit unconventional in a pizza sauce. Usually we choose them to be the bearers of sweet and silky whipped cream, decadent dark chocolate, or we douse them in sugar (there is nothing better than a fresh strawberry dipped in brown sugar by the way!). But if you think about it, why can’t it go in savory dishes?
Just like tomatoes, strawberries are acidic, flavorful, and very robust. Tomatoes are also fruits too. Weirdly enough, that makes pizza a fruit pie! You may argue back, “Anna, a pizza is savory. It has cheese on it!” Tell that to the humble cheddar cheese apple pie! Sweet and savory are the best combo. They need each other.
The Not So Secret Ingredient
After experimenting over and over, my initial base was the tomatoes. However, it kept coming out as the same boring pizza sauce and was missing something crucial. Growing up, my mom made the best spaghetti sauce! It always intrigued me because that special spaghetti sauce had a secret ingredient. Turns out, it was sugar! Boom! It was missing the sweet.
Tomatoes vs Strawberries
I switched gears, and the strawberries became the star of the show. I decided to roast the strawberries. After roasting, the natural sugars in the berries became concentrated. That gives you a sweeter, intense strawberry taste.
Tip: Taste your ingredients! Before you add the whole tablespoon of sugar, taste one of your strawberries. If it is the height of berry season and those delicious strawberries are at the height of their loveliness, you may not need all the sugar.
By roasting the garlic with the strawberries, the pungent garlic became a better version of itself and complemented the sauce by becoming sweet and slightly nutty. I reduced the amount of tomato to make the berries shine, and the result was a tangy, slightly sweeter version of pizza sauce with a wonderful aroma.
Vinegar vs Wine
There are a few strawberry pizza or spaghetti sauces out there, but most call for balsamic vinegar or red wine vinegar. I found the acidic vinegar tipped the balance. Therefore, I opted for red wine. However, if you are in possession of a high quality balsamic vinegar that is not too acidic, then I would say “go for it!” Your dish will only be as good as the ingredients you have!
Tip: If the sauce is too acidic, add sugar. If it’s too sweet, add acid. Taste everything as you go, and your taste buds will be able to tell you if your food has reached it’s happy place!
Is this Pizza Sauce or Spaghetti Sauce?
I am sure someone out there would be able to say exactly what makes a pizza sauce and what makes spaghetti sauce. However, that person is not me! I am all about trying new foods or using the food to make a different kind of meal. I love this sauce on pizza, but it also tastes amazing as a dip for cheesy bread or spaghetti!
Roasted Strawberry Pizza Sauce
Ingredients
- 1 lb Fresh strawberries
- 1/2 Head of fresh garlic cut in half width wise
- 1 tsp Smoked paprika
- 1 Tbsp Sugar
- 1/2 Tbsp Italian seasoning
- 1/2 tsp Fresh rosemary finely chopped
- 2 Tbsp Red wine
- 2 Tbsp Olive oil
- 1 1/4 cup Diced tomatoes
- 1/4 cup Tomato paste
- 1 tsp Onion powder
- 1/2 tsp Oregano
- 1/4 cup Fresh basil chopped
- 1/8 tsp Red pepper flakes
- 1 tsp Salt
Instructions
- Preheat the oven to 400 degrees. Cut the head of fresh garlic width wise. Save one half for cooking or roasting later! Rinse and dry the strawberries and remove the stems and leaves.
- In an 8×8 glass pan, arrange all the strawberries and the garlic head.
- Sprinkle the smoked paprika, sugar, Italian seasoning, and finely chopped rosemary over the strawberries and garlic. Add the red wine, and olive oil over the strawberries and garlic. Toss to coat. Place the roasting pan on the middle rack in the oven. Bake at 400 degrees for 30 minutes. Once the garlic cloves and the juice from the berries and red wine are bubbly, let the mixture cool.
- Once cooled enough to handle, squish the the garlic cloves out of their papery houses. It is oddly satisfying!
- Once the garlic cloves are removed, pour the garlic, berries, and juices into a blender and add the onion powder, oregano, and red pepper flakes. Blitz for 30 seconds until it is smooth. Meanwhile, chop the fresh basil.
- Add the diced tomatoes, tomato paste, onion powder, oregano, and chopped fresh basil to the blender.
- Blitz in the blender again for about 30 seconds until the sauce is smooth and combined. Taste it! Depending on the sugars and acidity of your strawberries and tomatoes, you may not need all the salt listed. I added 1 teaspoon, but if you need more or less, your taste buds will decide!
- Pour into a glass jar to use immediately or freeze it in a quart freezer bag for later pizzas!
