Haven’t you ever wished your homemade pizza could rival your favorite pizzeria’s? Whether you’re craving a quick weeknight dinner or hosting a fun weekend gathering, the secret to an unforgettable pie lies in the sauce. We’ve gathered 18 fiery, flavor-packed spicy pizza sauce recipes that will transform your kitchen creations into true homemade delights. Get ready to turn up the heat and dive in!
Classic Homemade Pizza Sauce with Fresh Tomatoes
Sometimes you just need that perfect pizza sauce—fresh, vibrant, and bursting with real tomato flavor. This classic homemade version is surprisingly simple and beats any jarred sauce hands down. You’ll love how it transforms your homemade pizza night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds ripe Roma tomatoes (I look for ones that feel heavy for their size—they’re juicier)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon red pepper flakes (optional, but I always add them for a little kick)
– 1 tablespoon tomato paste (this helps thicken and deepen the flavor)
– 1 teaspoon sugar (just a pinch to balance the acidity)
– Fresh basil leaves for garnish (torn right before using so they stay bright)
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. While waiting, use a sharp knife to score a small “X” on the bottom of each Roma tomato.
3. Carefully lower the tomatoes into the boiling water and blanch for exactly 60 seconds until the skins start to peel back.
4. Immediately transfer the tomatoes to a bowl of ice water using a slotted spoon to stop the cooking.
5. Once cool enough to handle, peel off the skins starting from the “X” marks—they should slip right off.
6. Cut the peeled tomatoes in half horizontally and gently squeeze out the seeds and excess juice over a bowl (save this liquid for soups or bloody marys!).
7. Roughly chop the tomato flesh into 1-inch pieces.
8. Heat the extra virgin olive oil in a medium saucepan over medium-low heat for about 2 minutes until shimmering.
9. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
10. Stir in the tomato paste and cook for another minute to caramelize slightly.
11. Add the chopped tomatoes, dried oregano, salt, red pepper flakes, and sugar to the saucepan.
12. Bring the mixture to a gentle simmer, then reduce the heat to low.
13. Let the sauce cook uncovered for 25-30 minutes, stirring occasionally with a wooden spoon, until it thickens to a spreadable consistency (it should coat the back of a spoon).
14. Remove from heat and let cool slightly before using.
15. Just before serving, tear the fresh basil leaves and stir them into the warm sauce.
Really, the texture is beautifully chunky yet spreadable, with a bright, sweet-tart flavor that sings of summer. Try it on your next pizza crust or as a dipping sauce for garlic knots—it’s so good you might just eat it with a spoon.
Spicy Arrabbiata Pizza Sauce with Red Pepper Flakes
Okay, picture this: you’re craving that perfect pizza night kick, but store-bought sauce just won’t cut it. Our Spicy Arrabbiata Pizza Sauce with Red Pepper Flakes is your homemade hero—it’s bold, zesty, and comes together in a flash, making your kitchen smell like an Italian trattoria.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for that rich, fruity base)
– 4 cloves garlic, minced (fresh is best—it packs a punch!)
– 1 teaspoon red pepper flakes (adjust if you’re heat-shy, but I love the tingle)
– 1 (28-ounce) can crushed tomatoes (I prefer San Marzano for their sweet acidity)
– 1 teaspoon dried oregano
– 1 teaspoon salt (I use kosher for even seasoning)
– 1/2 teaspoon black pepper
– 1 tablespoon tomato paste (it deepens the flavor beautifully)
– 1/4 cup fresh basil, chopped (toss it in at the end for a bright finish)
Instructions
1. Heat the extra virgin olive oil in a medium saucepan over medium heat until it shimmers, about 2 minutes.
2. Add the minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant—don’t let the garlic brown to avoid bitterness.
3. Stir in the tomato paste and cook for 1 more minute to caramelize it slightly, which boosts the sauce’s depth.
4. Pour in the crushed tomatoes, then add the dried oregano, salt, and black pepper.
5. Bring the mixture to a gentle simmer, then reduce the heat to low.
6. Let the sauce cook uncovered for 20 minutes, stirring occasionally to prevent sticking—it should thicken nicely.
7. Remove the saucepan from the heat and stir in the chopped fresh basil until just wilted, about 1 minute.
8. Taste and adjust seasoning if needed, then let it cool slightly before using.
Just imagine that sauce: it’s velvety with a slow-building heat from the red pepper flakes, perfect for slathering on pizza dough or tossing with pasta. Try it as a dip for garlic bread or swirl it into soups—it’s versatile enough to jazz up any meal!
Garlic and Herb Infused Pizza Sauce
Ever find yourself staring at a jar of store-bought pizza sauce, wishing it had a little more personality? This garlic and herb infused version is your answer—it’s fresh, fragrant, and takes your homemade pizza from good to “wow” in no time. You’ll love how simple it is to whip up, and the aroma alone is worth the effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity kick)
– 4 cloves garlic, minced (fresh is best here—it makes all the difference)
– 1 (28-ounce) can crushed tomatoes (I prefer San Marzano for their sweet, low-acid flavor)
– 1 teaspoon dried oregano (crush it between your palms to wake up the oils)
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (adjust if you like it spicy)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon fresh parsley, chopped (adds a bright finish)
Instructions
1. Heat the extra virgin olive oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and sauté until fragrant and just golden, stirring constantly to prevent burning, about 1–2 minutes.
3. Pour in the crushed tomatoes, stirring to combine with the garlic and oil.
4. Stir in the dried oregano, dried basil, red pepper flakes, salt, and black pepper.
5. Bring the sauce to a gentle simmer, then reduce the heat to low.
6. Let the sauce simmer uncovered, stirring occasionally, for 15 minutes to allow the flavors to meld and thicken slightly.
7. Remove the saucepan from the heat and stir in the fresh parsley until evenly distributed.
8. Taste the sauce and adjust seasoning if needed, but avoid over-salting as it will concentrate during baking.
9. Use the sauce immediately on pizza dough, or let it cool completely before storing in an airtight container in the refrigerator for up to 5 days.
A rich, velvety texture coats your pizza crust beautifully, with the garlic and herbs shining through in every bite. Try it as a base for a white pizza topped with mozzarella and roasted veggies, or thin it out with a splash of broth for a quick pasta sauce—it’s that versatile.
Smoky Chipotle Pizza Sauce with Adobo
Venturing beyond basic tomato sauce? You’ve gotta try this smoky, tangy chipotle pizza sauce. It’s a flavor bomb that’ll make your homemade pizza taste like it came from a wood-fired oven, and it’s surprisingly simple to whip up.
Serving: About 2 cups | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 can (28 oz) of whole peeled tomatoes—I like San Marzano for their sweet, low-acid flavor.
– 2 chipotle peppers in adobo sauce, plus 1 tablespoon of that glorious adobo sauce from the can.
– 3 cloves of garlic, minced—fresh is best for that sharp kick.
– 2 tablespoons of extra virgin olive oil, my go-to for its fruity notes.
– 1 teaspoon of dried oregano, crushed between your fingers to wake up the oils.
– 1/2 teaspoon of kosher salt, which I find blends more evenly than table salt.
– 1/4 teaspoon of freshly ground black pepper, for a subtle heat.
Instructions
1. Heat the extra virgin olive oil in a medium saucepan over medium heat for about 1 minute until it shimmers.
2. Add the minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned—this prevents bitterness.
3. Pour in the entire can of whole peeled tomatoes with their juices, using a wooden spoon to gently break them apart in the pan.
4. Stir in the chipotle peppers, adobo sauce, dried oregano, kosher salt, and black pepper until well combined.
5. Bring the mixture to a gentle simmer, then reduce the heat to low—a tip: keep it at a low bubble to avoid splatters.
6. Let it cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld; you’ll see it darken a shade.
7. Remove the saucepan from the heat and let it cool for 5 minutes—this makes blending safer and easier.
8. Transfer the sauce to a blender and blend on medium speed for 30–45 seconds until smooth, or use an immersion blender directly in the pan for less cleanup.
9. Taste and adjust seasoning if needed, but it should be perfectly balanced from the simmer.
10. Use immediately on pizza dough, or store in an airtight container in the fridge for up to a week.
Smoky and rich with a hint of heat, this sauce clings beautifully to crust without making it soggy. Slather it on a classic margherita pizza, or get creative by using it as a dip for garlic knots or a spread for grilled chicken sandwiches—it’s versatile enough for any meal.
Sweet and Tangy BBQ Pizza Sauce
Craving something different for pizza night? This sweet and tangy BBQ sauce is your new secret weapon. It’s a total game-changer that’ll make your homemade pies the star of the show.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup ketchup (I always grab the classic Heinz for that familiar tang)
– 1/2 cup apple cider vinegar (the good stuff with the “mother” adds great depth)
– 1/4 cup brown sugar, packed (dark brown gives the best molasses flavor)
– 2 tbsp Worcestershire sauce (Lea & Perrins is my pantry staple)
– 1 tbsp yellow mustard (French’s classic yellow works perfectly here)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika (this is what gives it that smoky BBQ vibe)
– 1/4 tsp black pepper, freshly ground if you can
– 1 tbsp unsalted butter (salted works too, just skip extra salt later)
Instructions
1. Combine all ingredients except the butter in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Once simmering, reduce the heat to medium-low to maintain a low bubble.
4. Let the sauce cook uncovered for 15 minutes, stirring every 3-4 minutes to prevent sticking on the bottom.
5. Tip: The sauce will thicken and darken slightly as it cooks—that’s when you know the flavors are melding.
6. After 15 minutes, remove the saucepan from the heat.
7. Stir in the tablespoon of butter until it’s completely melted and incorporated.
8. Tip: Adding butter off the heat gives the sauce a lovely glossy finish and smooths out any sharp vinegar notes.
9. Let the sauce cool for at least 10 minutes before using it on your pizza dough.
10. Tip: For a smoother texture, you can give it a quick blend with an immersion blender once it’s cooled a bit.
Let this sauce cool completely and you’ll see it thickens up beautifully, becoming spreadable and perfect for your pizza crust. The flavor is this incredible balance of sweet, tangy, and smoky that pairs amazingly with grilled chicken, red onions, and mozzarella. Try it as a dipping sauce for pizza crusts or even slather it on some chicken wings before baking.
Creamy White Garlic Pizza Sauce
Ditch the red sauce for a change—this creamy white garlic pizza sauce is a game-changer for homemade pizza night. You’ll love how it comes together with just a few simple ingredients, and it’s way better than anything from a jar. Trust me, once you try it, you might never go back to the usual tomato base.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 tablespoons unsalted butter (I always use unsalted to control the saltiness better)
– 4 cloves garlic, minced (fresh is key here for that punchy flavor)
– 2 tablespoons all-purpose flour
– 1 cup whole milk (room temp works best to avoid clumping)
– 1/4 cup grated Parmesan cheese (I prefer freshly grated for a smoother melt)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried oregano (optional, but it adds a nice herby kick)
Instructions
1. Melt the unsalted butter in a small saucepan over medium heat.
2. Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant but not browned—this prevents bitterness.
3. Sprinkle the all-purpose flour over the garlic-butter mixture and whisk continuously for 1 minute to cook out the raw flour taste.
4. Gradually pour in the whole milk while whisking constantly to avoid lumps, until the mixture is smooth.
5. Cook the sauce for 3-4 minutes, stirring often, until it thickens enough to coat the back of a spoon.
6. Remove the saucepan from the heat and stir in the grated Parmesan cheese until fully melted and incorporated.
7. Season the sauce with salt, black pepper, and dried oregano (if using), stirring to combine evenly.
8. Let the sauce cool slightly for 2-3 minutes before using it on your pizza dough—this helps it spread more easily without making the crust soggy.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
And there you have it—this sauce is luxuriously smooth with a rich garlicky flavor that pairs perfectly with toppings like spinach and mushrooms. Try it as a dip for breadsticks or spread it on a flatbread for a quick appetizer; it’s so versatile, you’ll want to make a double batch!
Roasted Red Pepper Pizza Sauce
Ever find yourself staring at a jar of store-bought pizza sauce, wishing it had more personality? This roasted red pepper version is your answer—it’s smoky, sweet, and so easy to whip up. You’ll never go back to the plain stuff after one taste.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 3 large red bell peppers, cored and halved (look for firm, shiny ones—they roast up beautifully)
– 2 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 3 cloves garlic, minced (fresh is key here for that punchy aroma)
– 1/2 tsp dried oregano, crushed between your fingers to wake up the oils
– 1/4 tsp red pepper flakes, adjust if you like a kick
– 1/4 cup tomato paste, for depth and richness
– 1 tsp kosher salt
– 1/4 tsp black pepper, freshly ground if possible
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the red pepper halves on the sheet, skin-side up, and drizzle with 1 tbsp of olive oil, rubbing it in to coat evenly.
3. Roast the peppers for 20–25 minutes, until the skins are charred and blistered—this adds that essential smoky flavor.
4. Remove the peppers from the oven and let them cool for 5 minutes in a covered bowl to steam, which makes peeling easier.
5. Peel off the charred skins from the peppers and discard them; this step ensures a smooth sauce texture.
6. In a medium saucepan over medium heat, add the remaining 1 tbsp of olive oil and sauté the minced garlic for 1–2 minutes, until fragrant but not browned.
7. Stir in the tomato paste and cook for another minute to deepen its flavor, a trick that prevents a raw taste.
8. Add the peeled roasted peppers, oregano, red pepper flakes, salt, and black pepper to the saucepan.
9. Use an immersion blender to puree the mixture directly in the pan until completely smooth, about 2–3 minutes; if you don’t have one, a regular blender works fine—just let it cool slightly first.
10. Simmer the sauce on low heat for 5 minutes, stirring occasionally, to let the flavors meld together.
11. Remove from heat and let it cool before using or storing.
Final thoughts: Fresh from the stove, this sauce has a velvety texture with a sweet, smoky kick from the roasted peppers. Slather it on pizza dough, toss it with pasta, or use it as a dip for crusty bread—it’s versatile enough to become a kitchen staple.
Sun-Dried Tomato and Basil Pizza Sauce
Finally, let’s talk about a pizza sauce that’s anything but ordinary. You know those sun-dried tomatoes you love? They’re the star here, giving this sauce a deep, sweet, and tangy flavor that’s perfect for shaking up your pizza night. It’s surprisingly easy to make and tastes way better than anything from a jar.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup sun-dried tomatoes in oil, drained (I save the flavorful oil for later!)
– 1 (28-ounce) can whole peeled San Marzano tomatoes, undrained (these are my favorite for their sweet, low-acid flavor)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 4 cloves garlic, minced
– 1/2 cup fresh basil leaves, packed (trust me, fresh makes all the difference)
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for a little kick)
– 1 tsp kosher salt
Instructions
1. Heat the 1/4 cup extra virgin olive oil in a medium saucepan over medium-low heat for 1 minute.
2. Add the 4 cloves of minced garlic to the oil and cook for 2-3 minutes, stirring constantly, until fragrant but not browned. Tip: Keep the heat low to prevent the garlic from burning and turning bitter.
3. Pour the entire 28-ounce can of whole peeled San Marzano tomatoes, with their juices, into the saucepan.
4. Use a wooden spoon to gently crush the tomatoes against the side of the pan to break them up.
5. Add the 1 cup of drained sun-dried tomatoes, 1 tsp dried oregano, 1/2 tsp red pepper flakes (if using), and 1 tsp kosher salt to the saucepan.
6. Stir everything together and bring the mixture to a gentle simmer.
7. Reduce the heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally. Tip: A slow simmer helps the flavors meld together beautifully.
8. Remove the saucepan from the heat and let it cool for 5 minutes.
9. Carefully transfer the slightly cooled sauce to a blender or food processor.
10. Add the 1/2 cup of packed fresh basil leaves to the blender.
11. Blend the sauce on medium speed for 30-45 seconds until it reaches your desired consistency. Tip: For a chunkier sauce, pulse a few times; for smoother, blend a bit longer.
12. Taste the sauce and adjust seasoning if needed, though the simmering should have perfected it.
13. Use the sauce immediately on your pizza dough, or let it cool completely before storing.
One taste and you’ll notice its rich, concentrated tomato flavor with a lovely herbal sweetness from the basil. The texture is wonderfully thick and spreadable, clinging perfectly to your pizza crust. Try it on a classic Margherita or get creative by using it as a dip for crusty bread or a base for a pasta bake.
Pesto Pizza Sauce with Fresh Basil and Pine Nuts
Okay, you know that jarred pesto you grab when you’re in a rush? Let’s make something so much better. This fresh pesto pizza sauce comes together in minutes and transforms your homemade pizza from good to “wow, did you make this?” It’s bright, herby, and has that perfect nutty crunch.
Serving: Enough for 2 large pizzas | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh basil leaves, packed (seriously, pack them in—this is where the flavor lives)
– 1/2 cup pine nuts, lightly toasted (toasting them first is my non-negotiable secret for maximum flavor)
– 2 cloves garlic, peeled (adjust if you’re not a huge garlic fan)
– 1/2 cup extra virgin olive oil, my go-to for its fruity notes
– 1/2 cup freshly grated Parmesan cheese (the pre-grated stuff just doesn’t melt the same way)
– 1/4 tsp kosher salt
– A pinch of freshly ground black pepper
Instructions
1. Place your pine nuts in a dry skillet over medium-low heat.
2. Toast the pine nuts for 3-4 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Tip: Watch them closely—they can burn quickly. Let them cool for a minute.
3. Add the toasted pine nuts, fresh basil leaves, and peeled garlic cloves to the bowl of a food processor.
4. Pulse the mixture 5-6 times until everything is roughly chopped.
5. With the food processor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil through the feed tube. Tip: A slow drizzle helps create a smoother, emulsified sauce.
6. Stop the processor and scrape down the sides with a spatula to ensure everything is incorporated.
7. Add the 1/2 cup of freshly grated Parmesan cheese, 1/4 tsp kosher salt, and a pinch of black pepper to the bowl.
8. Pulse the food processor another 4-5 times until the cheese is fully combined and the sauce reaches your desired consistency. Tip: For a chunkier pesto, pulse less; for smoother, pulse a bit more.
9. Taste the pesto sauce and adjust seasoning if needed.
10. Your pesto pizza sauce is ready to use immediately.
Zesty and vibrant, this sauce has a wonderfully creamy texture from the oil and cheese, punctuated by little bursts of pine nut. The fresh basil flavor is front and center, making it taste like summer on a pizza crust. Try spreading it under slices of fresh mozzarella and ripe tomato for a classic Margherita twist, or use it as a bold base for a chicken and roasted red pepper pizza.
Caramelized Onion and Balsamic Pizza Sauce
Remember that jar of pizza sauce sitting in your pantry? Let’s make something way more special. Caramelized onions and balsamic vinegar transform a simple base into a rich, sweet-and-tangy masterpiece that’ll make your homemade pizza taste like it came from a fancy wood-fired oven. You’ll never go back to the store-bought stuff after this.
Serving: Enough for 2 large pizzas | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large yellow onions, thinly sliced (I find yellow onions caramelize the best)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1/4 tsp kosher salt
– 1 tbsp balsamic vinegar (a good aged one makes all the difference)
– 1 (28 oz) can of crushed tomatoes (San Marzano are my favorite for sweetness)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp freshly ground black pepper
Instructions
1. Heat the 2 tbsp of extra virgin olive oil in a large skillet or Dutch oven over medium-low heat.
2. Add the 2 thinly sliced yellow onions and 1/4 tsp kosher salt to the skillet.
3. Cook the onions, stirring occasionally, for 30-35 minutes until they are deeply golden brown and jammy. Tip: Don’t rush this—low and slow is key for proper caramelization without burning.
4. Stir in the 1 tbsp of balsamic vinegar and cook for 1 more minute until the vinegar is mostly absorbed.
5. Pour in the entire 28 oz can of crushed tomatoes.
6. Add the 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp freshly ground black pepper to the skillet.
7. Bring the sauce to a gentle simmer, then reduce the heat to low.
8. Let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens slightly. Tip: A Dutch oven helps prevent splatters during this simmer.
9. Taste the sauce and adjust seasoning if needed, then remove it from the heat. Tip: The sauce will thicken more as it cools, so don’t over-reduce it.
Now you’ve got a sauce with a wonderfully thick, spreadable texture and complex flavors. Naturally, it’s incredible on pizza, but don’t stop there—try it as a dip for crusty bread, stirred into pasta, or even as a gourmet topping for grilled chicken or burgers.
Buffalo-Style Spicy Pizza Sauce
Okay, so you know that craving for something spicy, tangy, and perfect for game day or a cozy night in? This Buffalo-style pizza sauce is your answer. It’s a zesty twist that brings all the classic wing flavor right to your pizza crust.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 1 can (15 oz) of tomato sauce – I always grab the plain kind without added herbs for a clean base.
– 1/2 cup of Frank’s RedHot Original Cayenne Pepper Sauce – this is non-negotiable for that authentic Buffalo kick!
– 1/4 cup of unsalted butter – I prefer to use unsalted so I can control the saltiness myself.
– 2 tablespoons of white vinegar – it adds that sharp tang that balances the heat perfectly.
– 1 teaspoon of Worcestershire sauce – a little secret umami booster I swear by.
– 1/2 teaspoon of garlic powder – for a subtle, savory depth without the fuss of fresh garlic.
– 1/4 teaspoon of onion powder – it rounds out the flavors so nicely.
– A pinch of salt – just to taste, but go easy since the hot sauce has some already.
Instructions
1. In a medium saucepan, combine the tomato sauce, Frank’s RedHot sauce, white vinegar, Worcestershire sauce, garlic powder, and onion powder. Tip: Give it a good whisk right away to prevent any clumps of powder.
2. Place the saucepan over medium heat on your stovetop.
3. Add the unsalted butter to the saucepan.
4. Stir the mixture continuously with a wooden spoon until the butter is fully melted and incorporated, which should take about 2-3 minutes.
5. Once the butter is melted, reduce the heat to low to maintain a gentle simmer.
6. Let the sauce simmer uncovered for 10 minutes, stirring occasionally every 2-3 minutes to prevent sticking or burning on the bottom. Tip: You’ll know it’s ready when it thickens slightly and the flavors meld together—it should coat the back of a spoon nicely.
7. After 10 minutes, remove the saucepan from the heat.
8. Taste the sauce and add a pinch of salt if needed, stirring it in completely. Tip: Remember, you can always add more salt later, so start with a small pinch.
9. Allow the sauce to cool for at least 5 minutes before using it on your pizza. Really, the texture is gloriously smooth and rich, with a fiery kick that mellows into a tangy, buttery finish. Try it as a base for chicken pizza or even as a dipping sauce for breadsticks—it’s that versatile.
Truffle Oil and Mushroom Pizza Sauce
Ever find yourself craving something deeply savory and luxurious but don’t want to spend hours in the kitchen? This Truffle Oil and Mushroom Pizza Sauce is your answer. It transforms a simple pizza night into a gourmet experience with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 8 oz cremini mushrooms, finely chopped (baby bellas work great too)
– 3 cloves garlic, minced (fresh is best here, trust me)
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp truffle oil (a good quality one makes all the difference)
Instructions
1. Heat the extra virgin olive oil in a large skillet over medium heat for about 1 minute until it shimmers.
2. Add the finely chopped cremini mushrooms to the skillet.
3. Cook the mushrooms for 8-10 minutes, stirring occasionally, until they release their liquid and become golden brown. (Tip: Don’t crowd the pan—this ensures they brown nicely instead of steaming.)
4. Add the minced garlic to the skillet with the mushrooms.
5. Cook the garlic for 1 minute, stirring constantly, until fragrant.
6. Pour the can of crushed tomatoes into the skillet.
7. Stir in the dried oregano, salt, and freshly ground black pepper.
8. Bring the sauce to a gentle simmer.
9. Reduce the heat to medium-low.
10. Let the sauce simmer uncovered for 15 minutes, stirring occasionally, until it thickens slightly. (Tip: A longer simmer deepens the flavor, so don’t rush it.)
11. Remove the skillet from the heat.
12. Stir the truffle oil into the finished sauce until fully incorporated. (Tip: Always add truffle oil off the heat to preserve its delicate aroma.)
13. Taste the sauce and adjust seasoning if needed.
Here’s the best part: this sauce is incredibly rich and earthy, with a velvety texture that clings perfectly to pizza dough. Slather it on your favorite crust, or get creative—it’s also fantastic as a dip for crusty bread or tossed with fresh pasta for a quick, decadent meal.
Mediterranean Olive and Caper Pizza Sauce
Gather around, pizza lovers! You know that classic red sauce? Let’s give it a Mediterranean twist. This olive and caper sauce is briny, bright, and so much more interesting than your average jar.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 small yellow onion, finely diced (about 1 cup)
– 3 garlic cloves, minced (fresh is best here, trust me)
– 1 (28-oz) can of crushed tomatoes
– 1/2 cup pitted Kalamata olives, roughly chopped (I love the salty punch)
– 1/4 cup capers, drained
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for a little heat)
– 1/2 tsp kosher salt
Instructions
1. Heat the 2 tbsp of olive oil in a medium saucepan over medium heat for 1 minute.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant. (Tip: Don’t let the garlic brown or it will turn bitter.)
4. Pour in the entire can of crushed tomatoes, stirring to combine with the onion and garlic.
5. Add the chopped Kalamata olives, drained capers, dried oregano, red pepper flakes (if using), and kosher salt to the saucepan.
6. Bring the sauce to a gentle simmer, then reduce the heat to low.
7. Let the sauce simmer uncovered for 15-20 minutes, stirring every 5 minutes. (Tip: A longer simmer deepens the flavor, so don’t rush it.)
8. After simmering, taste the sauce. (Tip: If it tastes too acidic, a pinch of sugar can balance it perfectly.)
9. Remove the saucepan from the heat. Your sauce is ready to use.
Vibrant and packed with flavor, this sauce has a chunky texture from the olives and a wonderful salty tang. It’s fantastic on a classic pizza crust, but try it as a dip for crusty bread or spooned over grilled chicken for a quick dinner upgrade.
Thai-Inspired Peanut Pizza Sauce
Unbelievably, you can transform your pizza night with this Thai-inspired peanut sauce—it’s creamy, savory, and just a little spicy. Think of your favorite takeout flavors, but smothered on a crispy crust. You’ll wonder why you haven’t tried this sooner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1/2 cup creamy peanut butter (I always use natural for that pure nutty taste)
– 1/4 cup coconut milk (full-fat gives the best richness)
– 2 tbsp soy sauce (low-sodium lets you control the salt)
– 1 tbsp lime juice (freshly squeezed makes all the difference)
– 1 tbsp honey (local honey adds a lovely floral note)
– 1 tsp grated ginger (I keep a knob in the freezer for easy grating)
– 1 clove garlic, minced (fresh is key here, not the jarred stuff)
– 1/2 tsp red pepper flakes (adjust if you like it milder)
– 1 tbsp vegetable oil (a neutral oil works perfectly)
Instructions
1. Heat 1 tbsp vegetable oil in a small saucepan over medium heat until it shimmers, about 1 minute.
2. Add 1 tsp grated ginger and 1 minced garlic clove to the pan, stirring constantly until fragrant, about 30 seconds—don’t let it burn.
3. Pour in 1/4 cup coconut milk, scraping the bottom of the pan to incorporate any browned bits for extra flavor.
4. Whisk in 1/2 cup creamy peanut butter until smooth and fully combined, about 2 minutes.
5. Stir in 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, and 1/2 tsp red pepper flakes, mixing well for 1 minute.
6. Reduce heat to low and simmer the sauce, stirring occasionally, until it thickens slightly, about 5 minutes—it should coat the back of a spoon.
7. Remove from heat and let cool for 5 minutes before using; it will thicken more as it sits.
8. Spread the sauce evenly over your pre-baked pizza crust, then add toppings and bake as directed.
The sauce turns velvety and clings to every bite, with a balance of nutty, tangy, and spicy notes. Try it on a veggie-loaded pizza or as a dip for crusts—it’s a game-changer for leftovers too.
Vegan Cashew Cheese Pizza Sauce
A creamy, dreamy vegan pizza sauce that’ll make you forget all about dairy. You’ll love how rich and tangy this cashew-based sauce gets—it’s perfect for your next pizza night. Seriously, it’s so good you might just eat it with a spoon.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup raw cashews, soaked for at least 4 hours (this softens them up for a super smooth blend)
– ½ cup unsweetened almond milk, plus a splash more if needed (I like the extra creaminess it adds)
– 2 tbsp nutritional yeast (this gives that cheesy, umami punch)
– 1 tbsp lemon juice, freshly squeezed if you can (it brightens everything up)
– 1 tsp garlic powder (my secret for easy flavor without chopping)
– ½ tsp onion powder
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ tsp smoked paprika (this adds a lovely depth and hint of color)
Instructions
1. Drain the soaked cashews and rinse them under cool water in a colander.
2. Add the drained cashews to a high-speed blender or food processor.
3. Pour in the ½ cup of almond milk.
4. Add the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and smoked paprika to the blender.
5. Blend on high speed for 1–2 minutes, until the mixture is completely smooth and creamy. Tip: If it’s too thick, add another tablespoon of almond milk and blend again.
6. Stop the blender and scrape down the sides with a spatula to ensure everything is incorporated.
7. Blend again for 30 seconds to achieve a uniform texture. Tip: Taste it now and adjust salt if needed, but be careful not to over-salt since it will concentrate slightly when baked.
8. Transfer the sauce to a bowl or jar. Tip: For best results, let it sit for 10 minutes before using to allow the flavors to meld.
9. Use immediately as a pizza sauce, spreading it evenly over your prepared dough.
Now you’ve got a velvety, tangy sauce that clings beautifully to your crust. Not only does it taste rich and cheesy, but it also won’t make your pizza soggy. Next time, try swirling it into pasta or using it as a dip for veggie sticks—it’s that versatile.
Quick No-Cook Pizza Sauce with Oregano
Just when you need pizza but don’t want to turn on the stove, this no-cook sauce comes to the rescue. It’s perfect for those busy nights when you’re craving homemade pizza without the fuss. You’ll have a flavorful base ready in minutes, and the oregano gives it that classic pizza parlor aroma.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 can (15 oz) crushed tomatoes – I like the San Marzano kind for their sweet, rich flavor.
– 2 tbsp extra virgin olive oil – my go-to for its fruity notes that brighten up the sauce.
– 1 tbsp dried oregano – use the good stuff from your spice rack for maximum aroma.
– 2 cloves garlic, minced – fresh is best here, but pre-minced works in a pinch.
– 1 tsp salt – I prefer fine sea salt to blend smoothly.
– ½ tsp black pepper – freshly ground adds a nice kick.
Instructions
1. Open the can of crushed tomatoes and pour it into a medium mixing bowl.
2. Add the extra virgin olive oil to the bowl with the tomatoes.
3. Measure and sprinkle in the dried oregano directly over the mixture.
4. Peel and mince the garlic cloves finely, then stir them into the bowl. Tip: Let the sauce sit for 10 minutes after mixing to let the garlic mellow and flavors meld.
5. Sprinkle the salt evenly over the sauce to enhance all the ingredients.
6. Grind the black pepper into the bowl, adjusting to your preferred level of spiciness. Tip: Taste a small spoonful and add more salt or pepper if needed, but start with the amounts listed for balance.
7. Stir all ingredients together vigorously for about 1-2 minutes until well combined and slightly thickened. Tip: If the sauce seems too thick, add a splash of water or more olive oil to reach your desired consistency.
8. Transfer the sauce to an airtight container if not using immediately.
Perfect for spreading on pizza dough or using as a dip, this sauce has a chunky texture and a bright, herby flavor that pairs wonderfully with mozzarella. Try it on flatbreads or as a base for pasta dishes to mix things up.
Fire-Roasted Tomato Pizza Sauce
Unbelievably, the secret to a pizza sauce that tastes like it came from a wood-fired oven isn’t some fancy technique—it’s just fire-roasted tomatoes. You get that smoky, slightly charred flavor without any special equipment, and it makes your homemade pizza feel next-level. Trust me, once you try this, you’ll never go back to the jarred stuff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 (28-ounce) can fire-roasted tomatoes—I love the Muir Glen brand for their consistent smoky flavor.
- 2 tablespoons extra virgin olive oil, my go-to for its fruity notes.
- 3 cloves garlic, minced—fresh is key here for that punchy aroma.
- 1 teaspoon dried oregano, crushed between your fingers to release its oils.
- 1/2 teaspoon salt, I prefer fine sea salt for even distribution.
- 1/4 teaspoon red pepper flakes, adjust if you like it spicier.
- 1 tablespoon tomato paste, it adds depth and helps thicken the sauce.
- 1 teaspoon sugar, just a pinch to balance the acidity.
Instructions
- Heat the extra virgin olive oil in a medium saucepan over medium heat until it shimmers, about 2 minutes.
- Add the minced garlic and cook, stirring constantly, until fragrant and just starting to turn golden, about 1 minute—don’t let it burn or it’ll taste bitter.
- Stir in the tomato paste and cook for another minute to caramelize it slightly, which enhances the umami flavor.
- Pour in the entire can of fire-roasted tomatoes, including the juices, and use a wooden spoon to break them up a bit.
- Add the dried oregano, salt, red pepper flakes, and sugar, stirring to combine everything evenly.
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Let it cook uncovered, stirring occasionally, for 20 minutes—the sauce should thicken and reduce by about one-third.
- Remove from heat and use an immersion blender to puree until smooth, or transfer to a regular blender in batches if you prefer a chunkier texture.
- Let the sauce cool slightly before using it on your pizza dough to prevent a soggy crust.
Zesty and robust, this sauce has a velvety texture with just the right amount of smokiness from those tomatoes. It clings beautifully to pizza crust without making it wet, and the hint of heat from the pepper flakes adds a nice kick. Try spreading it on flatbread for a quick appetizer or mixing it into pasta for a smoky twist on marinara—it’s so versatile, you’ll want to double the batch!
Zesty Lemon and Herb Pizza Sauce
Venturing beyond the usual tomato-based sauces? You’ve got to try this zesty lemon and herb pizza sauce—it’s bright, fresh, and adds a whole new dimension to your homemade pies. It comes together in minutes and will make your pizza night feel extra special.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 3 cloves garlic, minced (fresh is best here—it makes all the difference)
– 1/4 cup fresh lemon juice (about 1 large lemon, squeezed)
– 1 tbsp lemon zest (from that same lemon, finely grated)
– 1/4 cup fresh parsley, finely chopped (I love the bright green flecks)
– 2 tbsp fresh oregano, finely chopped (or 2 tsp dried if that’s what you have)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. Heat the extra virgin olive oil in a small saucepan over medium-low heat.
2. Add the minced garlic to the saucepan and cook for 1–2 minutes, stirring constantly, until fragrant but not browned—this prevents bitterness.
3. Pour in the fresh lemon juice and add the lemon zest, stirring to combine.
4. Let the mixture simmer gently for 3–4 minutes to meld the flavors and reduce slightly.
5. Remove the saucepan from the heat and allow it to cool for 2–3 minutes—this keeps the herbs vibrant.
6. Stir in the fresh parsley, fresh oregano, salt, and black pepper until well incorporated.
7. Transfer the sauce to a bowl or jar and let it sit for 5 minutes to allow the herbs to infuse.
Whip this up just before baking your pizza for the freshest taste. The sauce has a smooth, slightly thickened texture with a tangy lemon punch and herbal aroma. Try it on a white pizza with mozzarella and grilled chicken, or drizzle it over a veggie-loaded pie for a zesty twist.
Summary
Mastering your own spicy pizza sauce is easier than you think with these 18 flavorful recipes! We hope this roundup inspires you to create a homemade delight that’s just right for your taste. Give one a try this week, and don’t forget to leave a comment telling us your favorite. Loved this article? Share it with fellow pizza lovers on Pinterest!
