Sunday is a good day to recharge and prep for the coming week. I spent part of this past Sunday tweaking a pizza sauce and dough recipe from Rachel Ray and made some to freeze.
*I finely chopped my onion instead of grating it. I will grate it next time or use a blender.
* I also added a splash of red wine vinegar and omitted the sugar since my tomatoes were a little on the sweet side.
I use these screw cap freezer containers a lot and to help with head space I placed a folded piece of plastic wrap inside and pressed it against the sauce to better protect it from freezer burn. As you can see I don't get very creative with labels and since I reuse the containers I like the P-Touch labels so they can be removed after use.
I adapted this quick and easy pizza dough recipe from Rachel Ray as well. I subbed out 1 cup of the flour with a whole gran grind that I use for breads and the rest with AP flour. I got four baseball size rounds. I wrapped them individually in plastic wrap and froze them together in a single zip lock bag.