Lightly Cooked American Pizza Sauce
A fuller-seasoned cooked pizza sauce that stands up to popular American toppings. Experience level: 3 out of 10. Makes enough for four to five 12-inch pizzas.
Ingredients
| One 28-ounce can | Crushed tomatoes | |
| 1 tablespoon | 15 ml | Olive oil |
| 1 teaspoon | 5 ml | Fine salt |
| 1 teaspoon | 5 ml | Dried oregano |
| ½ teaspoon | 2.5 ml | Garlic powder |
| ½ teaspoon | 2.5 ml | Onion powder |
| ¼ teaspoon | 1.3 ml | Black pepper |
| Pinch | Crushed red pepper, optional | |
| Small pinch | Sugar, only if needed |
Instructions
- Heat the olive oil in a saucepan over medium-low heat.
- Add the tomatoes, salt, oregano, garlic powder, onion powder, black pepper, and optional crushed red pepper.
- Bring the mixture to a gentle simmer. Reduce the heat and cook uncovered for 15 to 20 minutes, stirring occasionally. The sauce should thicken slightly but remain easy to spread.
- Taste before adding sugar. If the tomatoes are unpleasantly sharp, add one small pinch. Do not attempt to make the sauce noticeably sweet.
- Remove from the heat and cool completely before spreading it on raw pizza dough. Hot sauce can soften the dough and make transfer more difficult.
This sauce works particularly well with pepperoni, sausage, mushrooms, onions, bell peppers, olives, and combination pizzas. Its slightly fuller seasoning stands up to popular American toppings without becoming as heavy as many jarred pasta sauces. Refrigerate for up to five days or freeze in small portions.