30 minute pizza with blender sauce

Some days I'm just craving pizza and it's lunchtime and I'd give just about anything to have a slice (or four). When I say I'd give just about anything, I obviously don't mean financially, because I could have pizza almost immediately from some of the best pizzerias in Montreal if I were willing to fork over $20+ for a pie. One of the perks and huge temptations of living in the heart of a city is that there's always amazing food just a short walk away. But with our intentional and strict budget, we take advantage of this perk almost never. We do the occasional post-church brunch or takeout sandwich and order in once in a while to treat ourselves after our twice-monthly deep clean (because who wants to clean every surface of their house and then cook dinner?!), but for us, meals are 99% of the time made at home.

I usually have pizza dough made in advance and in the freezer so I can plan ahead and take a ball of dough out to thaw in the morning for pizza night (which is typically Friday), but that doesn't help at all when pizza cravings strike at 11:30am, and don't they always? A few weeks ago I halved my go-to pizza dough recipe, blended some San Marzano canned tomatoes and herbs in my blender, and made this thirty minute pizza in time for lunch for the kids and I. It was simple and satisfying and I hope you love it.

Note: the sauce recipe makes enough sauce for about four pizzas, so you can store it away for up to two weeks in the fridge. If you're like us, two weeks is certainly enough time to use up sauce for three pizzas, but if not, there's always the freezer too.

Preheat oven to 500 degrees. I know this seems hot, but trust me.

Make the dough:
Half this recipe. You only need to let it rise for 5 minutes or so, while you're grating the cheese. Long is better, but you're hungry, right?

Make the sauce:
Drain the juice from one can of San Marzano tomatoes (they're the best but any canned whole tomatoes will technically work) and put in the blender with a bunch of parsley, salt, pepper, chili peppers, and a few glugs of olive oil. Blend, and you've got pizza sauce for four pizzas.

Bake pizza until cheese is bubbling and tomatoes look bruised and crust is as crispy as you like - around 10-15 minutes, but maybe longer depending on your oven.

Keep it simple:
I love going all out for pizzas, but a quick lunch pizza doesn't need to be crazy. I just topped with halved cherry tomatoes and dried oregano and we loved it! Thawing meat from the freezer and endless chopping are necessary evils to the delights of evening pizzas, but for a lunchtime or snack, this pizza is perfect.

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