This formula's pretty easy to prove.
recipe, grated tomatoes are used to build the sauce. You could riff on that with grated corn or zucchini or butternut squash.
You’ll just want to pay attention to the thickness of the sauce: I like my beans to be sauced with something that pools in the bowl, as opposed to something that gloms to the beans . To reach that consistency, seek out a sauce that’s thicker than broth but thinner than jarred tomato sauce . If the sauce is too thick once you add the beans, thin as needed with water and/or stock. If it’s too runny, continue to simmer it on the stove to cook off some excess water before adding the cheese.
This formula can definitely work with more than just pizza-appropriate toppings. (Why, yes, you can make
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