Pizzeria-style pizza sauce

When we decided to make homemade pizzas for Christmas dinner this year, I hunted for a good sauce recipe. I wanted it to be more like a typical American pizza sauce, like the kind from the delivery joints. I love the simplicity and purity of the crushed tomato sauce, but I knew these pizzas would be topped with more things and I wanted a sauce that could play well with these toppings (and not get overpowered).

The Easy Authentic Pizza Sauce recipe by ohsweetbasil looked promising, and sounded like the right combination of thick tomato flavor and sweetness I was after.

Process notes

Doubled the original recipe (except for garlic and brown sugar)

  • 4 tsp olive oil
  • 2 tbsp butter
  • 6 cloves of garlic, minced
  • 3 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • (4) 8-oz cans tomato sauce
  • 1 can tomato paste
  • 3/4 c fresh Parmesan cheese, grated
  • 1 1/2 tsp brown sugar
  • 1 1/3 c warm water

I followed the instructions as written, simmering for about 1 1/2 hours before turning off the heat. The texture and flavor are outstanding. It’s very easy to make, and has a delicious, hearty, complex flavor.

Not only was it wonderful on our pizzas, it makes awesome dipping sauce for breadsticks.

After topping two pizzas with it, there was about 12 ounces left, which I’m going to try baking with pasta and cheese for a spaghetti bake type of dish.

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Disappearing breadsticks

For Christmas this year we decided to make pizzas using those bags of grocery store pizza dough. There was an extra bag, with garlic and herbs mixed into the dough, that we used for cheesy breadsticks.

For the recipe, I followed Easy Cheesy Breadsticks from food.com with some small adjustments, and holy cow, were they delicious. They came out of the oven just before the pizzas went in, and all but 3 were devoured before we had a chance to sit down for dinner.

My version

  • 1 bag of garlic herb pizza dough (plain white dough would also be great)
  • 1 tbsp unsalted butter, melted
  • 1/2 c shredded cheese, pizza blend
  • light sprinkle of dried basil
  • 1/4 tsp garlic salt

The dough came out of the refrigerator about 30 minutes before it went into the oven, during which time I shaped it into a rough rectangle. After topping, I got around 16 sticks from this dough.

These are on my must-make-again list. We dipped them into the pizza sauce I made for our pizzas, and it was a fantastic combo.