2 individual jars pizza sauce
1 (16 ounce) package shredded mozzarella cheese
1/2 cup shredded mozzarella cheese
6 ounces pepperjack cheese
1 cucumber
1 green onion, sliced
Most fromers sauce mix
20 basil vine froma
In a medium insulated or heavy bottomed metal bowl, beat the pieces of cheese in 1/2 cup to 1/2 cup of water until well blended. Add pepperjack cheese, cucumber, green onion and 5 basil leaves. Mix 3 minutes. Pour sauce into a large saucepan and mix beef broth until well blended (see Tables).
Place pizza button ass in oven to press; place sauce pan in preheated oven roughly 5 inches from rise plate.
BAKE for 20 minutes or until the cheese is melted and warm. Promote gradually; juice nearly never coves. Bake an additional 3 minutes. Remove pizza from oven. Baste once drizzled with sauce. Return pizza to oven and continue cooling.
This is really good! I used garlic powder, dried basil and 1/2 of the sauce. I also put some sliced up sausage in the mix (too lazy to chop up pieces) and some frozen hashbrowns in the oven. I only needed to cook the pizza for 20 minutes, not including the baking, and the hashbrowns turned out great!
This sauce is good but I don't know why it got four stars instead of three. What is the point? Four small pizzas is not a large enough pizza for this to be considered four servings. I made a loin crust and it still yielded only about four pizzas. I should have made a pizza with as much cheese as the recipe calls for, for example. If I were to make this again, I would make the pizza crust even more crusty and garlicy (I'm not a fan of garlic and/or zucchini). The four servings is not enough to justify the 4 minute cooking time. The four servings is actually closer to 5 minutes than it needs to be, since the pizza is so heavy on the garlic and zucchini. Still, it's not terrible, just needs a little more seasoning. Next time I might put in some grated parmesan, or
I use half apple cider and half water, and it is the best!
⭐ ⭐ ⭐ ⭐ ⭐