INSTANT PIZZA SAUCE

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1 cup tomato paste (, unsalted (Note 1))

1 tsp salt ((Note 1))

2 tsp white sugar

2 tsp olive oil

2 tsp garlic (, finely minced (optional))

2 tbsp water

½ tsp EACH dried parsley (, basil and oregano (optional))

Method - Combine all ingredients and mix well.

FRESH & BRIGHT PIZZA SAUCE

1 cup tomato passata ((Note 2))

1 tbsp tomato paste

½ tsp salt

1 tsp sugar

1 tbsp olive oil

Method - Combine all ingredients and mix well.

NEW YORK PIZZA SAUCE

2 tbsp olive oil

1 onion ((small), finely chopped)

2 cloves garlic grated or finely chopped

800g / 28 oz canned crushed tomatoes

1 tsp dried oregano

¾ tsp salt

1 tsp sugar

Heat oil in a heavy-based, medium saucepan over medium heat. Add onion and garlic, and sautee until onions are soft but not coloured.

Add tomatoes, oregano, salt and sugar. Bring to a simmer. Reduce heat to low, and cook, stirring occasionally, until reduced by half (about 1 hour). You will need to stir more frequently towards the end to stop the sauce catching

Leave to cool before using.

Use ¼ cup of pizza sauce for each pizza (30cm/12" wide).

Place raw pizza crust on a pizza pan (preferably with holes). Spread sauce evenly using the back of a spoon, leaving a 1cm / ½" border for the crust.

Cover with toppings of choice (less is more!). Standard pizza - sprinkle with 130g / 4.5 oz freshly shredded mozzarella cheese, then 1 cup toppings such as sliced pepperoni. (See this post for pizza topping recipes)

Bake in preheated 275°C / 530°F oven on top shelf for 10 minutes, rotating at 4 minutes, until cheese has golden specks and crust is crisp. (See this homemade pizza recipe for full cooking directions, or this NO YEAST Pizza Dough recipe)

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