Ingredients:
1 onion, minced
1 stalk celery, finely diced
1 cubanelle pepper, finely diced
1 clove garlic, minced
28 oz canned crushed tomatoes
2 tablespoon olive oil
1 1/2 teaspoons parsley
freshly ground black pepper
1/2 teaspoon cayenne pepper

Directions:
In a large saucepan, saute the onions, celery, pepper and garlic, in olive oil, 3-5 minutes or until fragrant. Add tomatoes and spices and stir. Cook 30-40 minutes on low or until thickened to the point when you run a spoon across the bottom of the pan “parting” the sauce and virtually no liquid trickles into the middle.

My thoughts:

In Lousiana, onions, peppers and celery are called the holy trinity because they form the base of many local dishes like gumbo, étouffée, dirty rice and jambalaya. Bell peppers are commonly used but I prefer the bite of cubanelles. Just take care to finely dice everything or you will end up with a lumpy pizza. Try it with my crawfish & andouille pizza.