Pizza is a big deal. Its an art. Not too many toppings, do not burn the cheese, and the dough better not be soggy! We make pizza often enough in our house that we were tired of buying a sauce from the store. As always, homemade is better, and to make this recipe solid gold, fire roast your own garden tomatoes, and use your own fresh herbs.
However, life is not always that convenient, so we came up with something in the middle! It’s a chunkier full flavored tomato sauce with fresh garlic which can come from your own garden too! It meets the needs of our family and we hope it will do the same for yours!
I seriously love how good of a baker my wife is. She will read book after book to make the very best! She is still perfecting a dough that meets the standards of both of us, not too doughy, not too crunchy, and it better taste amazing! I know she will figure it out but in the meantime this sauce is awesome for your own family’s pizza creation!
Homemade pizza sauce is what makes a good pizza into a GREAT pizza!
I of course must do a teaching moment. So lets start with the sauce. Do not add too much sauce as it will make your dough/crust much too soggy. Do not over load your pizza with too many ingredients. Brush the edges of your dough/crust with olive oil. And lastly, which I think is the most important, put a small layer of cheese on the sauce before you add any other ingredient to act as a glue, and then finish off with cheese to make a seal for all of your toppings!
As always, pizza is surely a meal that brings every single family member back to the table. But guess what, it can bring them back to the kitchen too! Just as if you were to set out all the candy to make a gingerbread house, set out your pizza toppings and see what awesome creations you can come up with! Make a mess, make a memory, and just have fun by using a homemade pizza to bring your loved ones back to the table.
[recipe title=”5 Minute Quick and Easy Chunky Homestyle Pizza Sauce” servings=”4-6″ time=”5min” difficulty=”Easy”]
Pizza is a dish that is fun for the whole family and it is a wonderful way to host with others. It diffuses awkwardness by allowing everyone to adapt to their own palates and it is super kid friendly! Give it a try, homemade pizza night will be a keeper!
1 14.5oz can of diced tomatoes, fire roasted
1 6oz can of tomato paste
2-3 large garlic cloves, minced
1 tbsp of basil, dried
2 tsp of Italian seasoning, dried
1 tsp of oregano, dried
1 tsp of onion powder
1/2 tsp of salt
1/2 tsp of black pepper, freshly ground
1/2 tsp red pepper flakes
- Pizza Sauce – In a 32oz canning jar, combine all ingredients, the tomatoes, spices, garlic, salt and pepper. Stir to completely combine and let sit for 5 minutes. This sauce can also be warmed up and used as a dipping sauce for garlic knots!
- Baking at 400F degrees (place those baking sheets in the oven to warm up while the oven preheats) for 12 minutes, we used five, 8 inch Mediterranean flat breads. One jar of our chunky homestyle pizza sauce, olive oil for brushing the bread and the following ingredient combinations…
- Pizza Combination #1: Pepperoni, black olive, red onion, and mushroom with shredded mozzarella.
- Pizza Combination #2: Supreme veggie with green olives, red & orange bell pepper, mushrooms, red onion, spinach, and cheddar cheese.
- Pizza Combination #3: Margherita with rounds of mozzarella, fresh basil, heirloom tomatoes, and a few cracks of black pepper.
- Pizza Combination #4: Pepperoni with sliced jalapenos, red onion, red & orange bell pepper, mushrooms, black olives, topped with a mix of mozzarella and cheddar cheese.
- Pizza Combination #5: Pepperoni and jalapeno with mozzarella cheese and black pepper.
The sauce will usually provide for three 12in pizzas depending on the amount of sauce you use.
Use the sauce immediately or store in an airtight container, refrigerate, and use within 3 days.
Feel free to use all fresh herbs in place of dried herbs. Just remember that the ratios will increase 3:1. 1tsp of dried equals 3tsp of fresh, but just play around with the amounts. For me, I love extra basil and I go light on the oregano. However if you use fresh herbs, the sauce needs to be eaten that day.