Red Pepper Pizza Sauce

This makes a lot of sauce, probably 5 pizzas worth.

• 6 Red bell peppers
• 1 head of garlic
• 1 T Red wine vinegar
• 4 T butter
• 1/2 C Parmesan cheese
• 1/4 C honey
• 1 T basil
• 2 t black pepper
• 1.5 T oregano
• 2 t crushed red pepper

1. Set 2 cloves of garlic aside
2. Roast the rest of the garlic
   1. Cut the top off the garlic
   2. Pour 1/2 olive oil over the exposed tops
   3. wrap in tin foil and place top side down in the oven
   4. cook at 350F for one hour
3. While the garlic is roasting, roast the red peppers
   1. Over a stove, roast the red peppers one at a time directly over the flame. A pepper is done when the entire outside is charred black
   2. As each pepper is done being roasted/charred, place it in an air tight container for a few minutes
   3. After all the peppers have been roasted, let them sit in the air tight container for at least 10 minutes
   4. Cut the top off each pepper and pull out the seeds and stem
   5. The peppers will now easily pull into thirds and the charred skin can be peeled off
   6. When you are done you will have a pile of de-skinned, roasted peppers
4. Combine roast pepper, roast garlic and 2 cloves raw garlic in blender, add 3/4 C water
5. Thicken over a stove on medium heat
6. While the sauce is being reduced add seasoning until the desired flavor is achieved. A good pizza sauce should be quite intense on it's own, don't go to light on the seasoning.