Looks and tastes like standard pizza sauce (maybe a little sweeter), turns pizza into a vaguely healthy meal for small builders who spent all afternoon methodically digging a tiny road into the gravel on the drive.
I can’t remember the last time I saw my child without fancy dress on, other than in the bath.
Enough for about 16 pizzas (I froze some)
1 large carrot
1 small parsnip
2 sticks celery
Dash olive oil
Salt and pepper
1 tin chopped tomatoes
1 teaspoon balsamic vinegar
1 teaspoon golden caster sugar
Pre-heat the oven to gas mark 6/ 200 degrees. Slice the veg into 5cm batons, drizzle generously with oil, season and roast for about half an hour. Then tip the lot, oil and all, into a pan with the tomatoes, balsamic vinegar and sugar, cooking gently for 10 minutes. Blend to a puree, check seasoning and spread on rolled out pizza dough before adding mozzarella and any other toppings (ham for me, road dust for him).