I’ve been playing around in the kitchen, because it’s Friday and tonight, I want to make a pizza to end all cravings for Dominos.
The pizza bases were ready to go, I just needed to create a tangy, oozy BBQ sauce to tickle the tastebuds with just the kick you need for a Friday night in.
Why don’t I just buy a jar of gluten free barbecue sauce to top the pizzas? Well, because this way is more fun, and have you read the ingredients list on a jar of sauce lately? It usually makes for scary reading.
Just a note on how to make it, it’s a really simple sauce to put together, and while there may seem like a lot of ingredients, I just used what I had to hand. If there’s something on the list you don’t have or don’t usually buy, see if there’s something you have in your cupboard that you can substitute. Recipes are great for inspiration, but you can always tweak them to suit your tastes.
1 tbsp olive oil
1 small red onion, chopped
1/2 red pepper, chopped
2.5cm piece of ginger, chopped
1 clove garlic, chopped
1 green chilli, chopped
5 tbsp tomato puree
3 tbsp honey (please use agave nectar instead to make this vegan)
1 tbsp tamari sauce
1 whole star anise
1/2 tsp each of: paprika, smoked paprika, cayenne pepper, black pepper
2 tsp molasses
juice of 1/2 lime
optional: 2 tsp cornflour
- In a saucepan, heat the onion, pepper and ginger in the oil until they soften
- Add the garlic and chilli and heat for no more than another 30 seconds
- Now add the water and turn up the heat
- Add in all the other ingredients, except for the lime juice
- Bring this up to the boil and allow to simmer for 15 minutes
- It should now start to smell like BBQ sauce. Add the lime juice and heat for about a minute.
- Take it off the heat, transfer to a blender, and blend until smooth (depending on how good your blender is, you may want to fish out the star anise before blending)
- At this stage, I like to put it back into the pan and add cornflour to thicken it up. To do this, mix 2 tsp cornflour into about a tablespoon of water, and add it to the sauce. The cornflour needs heat to thicken, so simmer the mixture for a further 5-10 minutes
That’s it! Allow to cool, bottle it, jar it, put it straight on your pizza, mix it in with some pasta, dip your chips in it – the choice is yours!
This recipe makes about 400ml sauce, scale it up or down to suit your needs, or store the leftovers in the fridge and it should keep for a few days.