Meet your new favorite pizza sauce! This rich, flavor-packed Roasted Tomato Pizza Sauce requires only four main ingredients, a few quick minutes of prep, and 30 minutes of hands-off roasting time.
Pesto pizza is a great way to sneak a serving of greens into your family's meals. Master this easy mint and arugula pesto sauce, and you're halfway there!
Here are my four favorite pizza sauce recipes, all in one place. Bookmark this post, along with my pizza dough round-up, and you'll have everything you need to create your very own masterpieces. The pizza-bilities are endless!
I don't recall having a lemonade stand when I was in elementary school, but I do remember sitting behind a card table in our cul-de-sac during summer break, waving shyly to our neighbors over a pyramid of club-size zucchini. "Sell, sell, sell!" my mom would shout from the kitchen window. The same three neighbors would...
A springy beet pesto pizza to power you through the grayest of days. (Pro tip: you'll want to use this pesto sauce on all the things!)
You won't find an easier or more flavorful pizza sauce than this no-cook marinara sauce. Simply combine five ingredients in a bowl, then stir them all together. That's it!
Kalamata Olive Tapenade Pizza is one powerful umami kick to the mouth, with deep, rich tapenade, orange zest, red onion, feta cheese, and a garnish of parsley to brighten it up in both color and flavor. Close your eyes and you'll feel the salt spray of the Mediterranean.
Classic pesto is a great red sauce pizza alternative throughout the year. But in spring and early summer, I swear by this garlic scape pesto, balanced with fresh mint from the garden and toasted pistachios.
Some purists argue that barbecue sauce has no place on pizza, but after one bite of a pie topped with my homemade Barbecue Pizza Sauce (like this one, for instance), I'm pretty sure I could get them all in my corner.
This slow-simmered New York style pizza sauce was one of the first sauces I developed for Thursday Night Pizza. Because it is cooked down on the stove for 1 to 2 hours, it has a denser, smoother texture and deeper, richer flavor than my no-cook sauce, and it holds up especially well to heavier toppings...