Homemade Pizza Sauce

It’s a tradition in our household to make homemade pizza one night a week (usually Friday’s). I haven’t gone as far as to make the dough, but adding toppings and cooking in our oven is homemade enough for me.

FUN FACT: If your grocery store serves pizza, ask a staff person if they have dough for sale! They likely will behind the prepared foods counter.

This week I wanted to step outside of our traditional red sauce pizza box and try something new. I had some leftover chicken and bacon in the fridge and landed on a BBQ chicken pizza. The verdict?! YUM! Leftovers make the best pizza toppings…

The sauce MADE the pizza. And rather than brag about this deliciousness myself, I’ll share the recipe so you can give it a try. Manja Manja!

BBQ Sauce (for pizza- or anything else you slather BBQ sauce on)

Makes: 2.5-3 cups of sauce

Ingredients:

2 cups of ketchup

3 tablespoons of brown sugar

2 tablespoons of soy sauce

2 tablespoons of Worcestershire sauce

2 tablespoons of apple cider vinegar

1 tablespoon of dry mustard

1 tablespoon of garlic powder

½ teaspoon red pepper flakes

Ground pepper, as desired

Instructions:

1. Combine all ingredients into medium-sized saucepan.

2. Heat over medium-high heat until sauce begins to boil. Reduce heat to low and simmer for 15-20 minutes.

3. Use immediately or store in an airtight container for up to one week in the refrigerator.

Because I’m in the sharing mood… here’s the recipe for my classic red sauce for pizza!

Red Pizza Sauce

Makes: 2 cups of sauce

Ingredients:

2 tablespoons olive oil

2 cloves of garlic, minced

1 (15) oz. can of crushed tomatoes

1 tablespoon of red wine vinegar

1 teaspoon sugar

Pinch of red pepper flakes

1/2 teaspoon of dried basil or a handful of fresh basil, chopped

Salt and pepper, if desired

Instructions:

1. Heat olive oil in a medium-sized saucepan over medium heat. Add garlic and sauté for 2-3 minutes.

2. Add the remainder of ingredients. Stir frequently, and continue cooking for 10 minutes.

3. Remove from heat and cool completely at room temperature for 20-25 minutes (saucepan covered). Use immediately after cooling OR store in an airtight container for up to one week in the refrigerator.