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PIZZA SAUCE RECIPE FROM SCRATCH

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How To Make Pizza Sauce From Scratch

I love to cook and eat pizza. I sometimes even order pizza, but most often I am disappointed by the taste of the pizza I buy. And, in 99% of the times, it is because the pizza sauce is bland. Even if everything else is great - texture, good quality toppings, the correct amount of cheese, etc., it is the taste of the pizza sauce that makes a pizza taste great.

Here, I will show you how to make pizza sauce from scratch, using only fresh natural ingredients, one pan and about 15 minutes of your time.

How to make pizza sauce from scratch:

Pizza sauce

Pizza sauce

Ingredients: 4-5 medium field-grown ripe tomatoes, chopped; 3 garlic cloves, pressed; 3 tbsp. extra virgin olive oil; 1 tbsp. chopped green onions; 1 tbsp. sweet paprika; 1 big brunch of fresh basil (about 1/2 cup of chopped basil leaves), 2 teaspoons sugar; 1 teaspoon salt.

Recipe: Heat the olive oil in a large heavy pan and saute the garlic for 2 minutes. Add the chopped tomatoes, green onions, sugar and salt to the pan, and saute on medium heat until soft. Add the paprika and cook the pizza sauce for 5 minutes more. Add the chopped basil and stir well. After 1 minute remove from heat and set aside, or use immediately over your rolled pizza dough.

As you see, this pizza recipe uses only a handful of fresh ingredients and requires very little effort. This is the irony with cooking - many people think that complicated recipes and many ingredients and spices make good food.

This pizza sauce was the tastiest I have ever made, and you can trust me on that. I am a chef who has made many, many pizzas for the last 20 years. Below is the finish delicacy - pizza topped with roasted eggplant, dried sopressata and calamata olives.

Pizza with roasted eggplant

Check some of my other gourmet pizza recipes by clicking here. Happy cooking.

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Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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