Hosting a party for the bride and groom doesn't get any easier than this. You provide the toppings, and guests grill their own pizzas.
Three Easy Sauces:
Zesty Pizza Sauce
Saute 1 large onion, chopped, and 4 garlic cloves, minced, in 2 Tbsp. hot olive oil in a 3-qt saucepan over medium high heat 10 minutes or until tender. Stir 1 (28-oz.) can diced tomatoes, 1 Tbsp. dried Italian seasoning, 3/4 tsp. salt, 1/2 tsp. pepper, and 1/4 tesp. dried crushed red pepper into onion mixture. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 1 hour. Let stand 15 minutes. Process tomato mixture in a blender or food processor, in batches, until smooth. Cover and chill up to 5 days. Reheat in a saucepan over medium-low heat. Makes 3 cups. Hands-on time: 20 min.; Total time: 1hr., 45 min.
Creamy Alfredo Sauce
Saute 1 minced garlic clove in 1 tsp. hot olive oil in a large skillet over medium-high heat 1 minute. Reduce heat to medium-low; stir in 1(10-oz.) container refrigerated Alfredo sauce, 1 Tbsp. chopped fresh basil and 1/2 tesp. freshly ground pepper. Cook, stirring constantly, 2 minutes or until thoroughly heated. Cover and chill up to 5 days. Reheat in a saucepan over medium-low heat. Makes 1 cup. Hands on time: 8 min. Note: We tested with Buitoni Alfredo Sauce.
Garden Pesto Sauce
Preheat oven to 350º. Bake 1/4 cup each of pine nuts and chopped pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant. Let cool 5 minutes. Process 2 1/2 cups firmly packed fresh basil leaves, 1/2 cup chopped fresh parsley, 2 chopped garlic cloves, and 1/3 cup olive oil in a food processor until a coarse paste forms. Add nuts and 3/4 cup (3 oz.) shredded Parmesan cheese, and process until blended. With processor running, pour 1/3 cup olive oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days. Makes 1 1/4 cups. Hands-on time: 10 min.; Total time: 23 min.