Remember yesterday? And the most amazing pizza crust ever? Made out of cornmeal [who knew?] Well today is your lucky day, because I am going to introduce you to the best pizza sauce I ever had.
Before, my problems with homemade pizza included a crust that never crisped, sauce without flavor, and cheese that didn’t brown. Well, I fixed the crust–and this recipe fixes the sauce.
My major gripe with homemade pizza sauce was that it wasn’t flavorful enough. I do want to taste tomatoes, but I also want more flavor and spice. More like a restaurant pizza sauce. When I saw a recipe on Lynn’s Kitchen Adventures that claimed to be more like a restaurant sauce, I knew I had to try it. And I’m so glad I did.
This sauce is different than any other pizza sauce I’ve made from scratch. This sauce tastes like more than just tomatoes! The herbs shine through and make their presence known, and there is just enough tang and sweetness to make everyone happy as can be. Except when the pizza is all gone. It’s also really easy. No cooking required–just throw it in a bowl, mix it up, and it’s ready for your pizza! What more can you ask for?
The Bestest Pizza Sauce Ever
from Lynn’s Kitchen Adventures
- 28 ounces tomato puree
- 1 1/2-3/4 cups water
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 tablespoon garlic powder
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 to 1 1/2 teaspoon salt
Combine all ingredients except salt and cornstarch in a bowl and whisk together. Add 1 teaspoon of salt, taste, and add more salt if needed. Store in the refrigerator until use or up to 1 week. Can also be frozen.
That’s it! How simple. I love it.
The finished products.
Here’s how we made up those pizzas:
- Make the dough–cornmeal pizza dough–please!
- Preheat the oven to 450 way in advance. The hotter the better!
- Spread dough in two pans–his & hers. This time, I made a deep dish pizza for me in a 9″ springform pan and his was rolled thin on a 16×12″ rectangular baking sheet [but was not that big–not sure of the exact dimensions.]
- Bake for about 14-16 minutes or until crust starts to brown and is not doughy.
- Brush edge of crust with olive oil.
- Top each pizza with sauce, a little mozzarella cheese, toppings, and more mozzarella cheese. My pizza was chopped deli ham and onions, while my husband wanted pepperoni. I love putting the toppings between a layer of cheese [25% of cheese below the toppings and 75% above makes for cheese the browns like a restaurant!]
- Bake an additional 15-20 minutes or until done.
- Eat and enjoy! Be sure to let it rest about 5 minutes before cutting so the cheese and toppings don’t slide off.
The Pajama Chef 
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