Try one of these homemade sauces the next time you make pizza at home. Or try our pizza recipe.
Raw Tomato Sauce
1 lb roma tomatoes, chopped*
2 cloves garlic, chopped
1 teaspoon dried oregano
1 tablespoon dried basil
Sea salt and black pepper to taste
Combine the tomatoes, garlic, and herbs in a blender or food processor. Pulse until combined and still a little lumpy. Season to taste with salt and pepper.
*If you don’t mind tomato skins, leave them on. But you can peel the tomatoes if you like by scoring the ends with a sharp knife, placing them in boiling water for a minute, and shocking in ice water. The skins will then slip right off.
Uncooked Pizza Sauce #1
1 28-oz. can crushed tomatoes
3 oz. tomato paste
4 tablespoons Pecorino Romano
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoons sugar
2 teaspoons dried basil
Combine all ingredients in a bowl.
Uncooked Pizza Sauce #2
1 6-oz can tomato paste
1 8-oz can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon salt or to taste
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano
Combine all ingredients in a bowl.
White Sauce
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon garlic powder
1/2 cup parmigiano-reggiano cheese, shredded
Melt the butter in a small saucepan. Add the flour flour and stir until thoroughly mixed. Slowly whisk in milk. Stir in remaining ingredients. Cook gently for 2-3 minutes whisking constantly. Let cool.
Basil Pesto
1 cup walnuts or pine nuts
Sea salt and ground pepper
8 cups lightly packed fresh basil leaves
2 garlic cloves, chopped
2/3 cup extra-virgin olive oil
Preheat oven to 350°F. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, stirring once, 8 to 10 minutes. Let cool completely.
In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube and process until smooth.
Garlic Oil Sauce
1/4 cup extra virgin olive oil
4 cloves garlic
Puree olive oil and garlic in a blender and store in a small covered jar. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings.
