Pizza Sauce

Everyone has their own favourite pizza sauce they keep returning to. Try some of these user submitted recipe ideas for a little variation!

16 Recipes




Global Cuisine

138 reviews

It's not hard to take shop bought passata and jazz it up with Italian spices like oregano and basil, and just as good as any pizza sauce I know.

Recipe by: MELHARVEY

408 reviews

Tomato purée, olive oil, garlic and dried spices sit for hours to let the flavours blend in this uncooked pizza sauce. The thickness of the sauce depends on the amount of water used; it should be thick enough to spread and hold on the base.

Recipe by: Frank Sweterlitsch

No reviews

If you love crispy, woodfire style pizzas, this recipe and cooking technique will give it to you. This dough recipe should make enough for 6 - 8 small pizzas. I use a clean terracotta plant base to cook my pizza on. Dough and sauce can be frozen for use at a later date.

Recipe by: XjacyX

45 reviews

It's good to have a basic pizza sauce on hand for quick dinners. It also freezes well - makes enough for four large pizzas.

Recipe by: sal

3 reviews

A bulk batch of this all purpose tomato sauce can go a long way, we like it on our pasta, as the base for a parmigiana and even used it on pizzas.

Recipe by: Ed Haley

71 reviews

This recipe makes enough dough and sauce for 2 pizzas; either make both, or freeze one for an easy dinner.

Recipe by: Siegela

89 reviews

This is a great sauce for pizza or pasta. It's a very quick and versatile sauce that may be doubled or tripled.

Recipe by: JANDEE

745 reviews

Simple homemade pizza sauce that is ready in no time. Uses only passata, tomato puree, oregano, garlic and paprika. Just stir ingredients together then use.

Recipe by: Brent

94 reviews

This is a pizza recipe with white sauce and chicken makes a nice change from the ordinary cheese and pepperoni pizza.

Recipe by: RRADAMS

No reviews

This pizza sauce recipe makes enough for two pizzas. If you only want one halve the recipe or freeze the other half until next time.

Recipe by: GourmetGirl

1 / 2

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