By Kevin Williams
In making homemade pizza pockets the other day, I ran into a problem: no pizza sauce. In retrospect, I wish I had just used spaghetti sauce. I think that probably would have worked out just fine. Probably a case of a little information being dangerous, I did some reading online and some high-brow cooking sites were saying you simply can’t interchange spaghetti and pizza sauce. So I did some research online and actually found a pizza sauce made from ketchup. Now that’d make the high-brow people squirm. I figured, why not? We had plenty of ketchup.
I did not add garlic powder or onion powder and, in retrospect, that was a mistake. I think it would have masked some of the ketchup-y taste. I thought the sauce tasted fine, but when Aster, my 6-year-old tried, it she complained that it tasted “pickle-y”, which was actually very astute of her, she was tasting the pickling spices found in ketchup. I just didn’t think she would like it if garlic powder were in it, maybe I was doomed either way.
By the way, I really liked the “mock pizza sauce”, I mean, I’d make it again. But when it comes to stuff like that, I am not picky, if you are some pizza sauce snob you probably would take a pass on this, but it was absolutely fine, even tasty, in a pinch.
- 1 - ½ cup ketchup
- 3 tablespoons flour
- ¼ cup water
- 3 teaspoons mustard
- Garlic powder - ½ tsp.
- Onion powder - ½ tsp.
- Worcestershire sauce - ¼ tsp.
- 1 tablespoon white sugar
- 1 /4 cup brown sugar
- Measure all ngredients into small saucepan. Whisk until smooth and no lumps of flour remain. Heat, stirring constantly, until boiling and thickened. Make about 2 cups.