A pizza is a pizza is a pizza. Well, not quite. Different toppings give you a variety of tastes. Some like it salty with anchovy, some meaty with bacon and pepperoni and others like it sweet with pineapple. The dough and the tomato sauce remain pretty basic though. To give your pizza the extra edge, I like to play around with different variations of the pizza sauce. Plain tomato sauce will do as well but I recommend one of my two creations.
P.S. We had our home-made pizza for three meals this weekend, what a pizza feast ;)
Pizza sauce I
3 table spoons tomato paste (concentrate)
2 table spoons sweet mustard
1 garlic clove, pressed
1-2 table spoons olive oil
1 teaspoon anchovy paste
2 table spoons caper juice or tap water
Italian herbs (thyme, rosemary, estragon)
1) In a bowl, combine all ingredients and stir well.
2) Store in a jar in the fridge. Ideally let the sauce sit for 1-2 hours to get the full aroma.
Pizza sauce II
1 jar sundried tomatoes in oil
2 garlic cloves
1) In a blender, combine the sundried tomatoes with approximately half of the oil from the jar and the 2 garlic cloves.
2) Blend everything and either use the sauce immediately or put it back in the jar and store it in the fridge.