I am not sure why I have not posted this yet – there must have been a reason. This goes with another post Tortilla or Flatbread Pizzas on the Grill. I like to link my recipes when it makes sense as it is one way I organize my recipes (remember I am a former librarian). Of course these tomato sauces can be used on any pizzas and not just grilled ones.
I love to use fresh tomatoes during the summer to make an adapted version of a recipe from California Pizza Kitchen. The other two recipes can be made year round using canned tomatoes. One recipe is from a Detroit Classics class I took with a niece a few years ago at Zingerman’s Bakehouse and the third recipe is very similar.
Using tortillas or thin flatbread makes for a very quick meal and can be made to your taste. The pizzas can be vegetarian using any favorite vegetables or add some meat such as chicken, sausage or mini pepperonis. Of course you can make your own tortillas or flatbread as well.
Using fresh tomatoes with my pizza stones; one on the left by Sur la Table and Emile Henry on the right.
California Pizza Kitchen Sauce, Adapted
- 1/8 cup extra virgin olive oil
- 2/3 cup onion, minced
- 2-3 tbsp. garlic, minced
- 16 large Roma tomatoes (may need more); peeled, seeded and cut into 1/4-inch dice
- 1/4 cup dry red wine; I used a Merlot
- 2/3 cup fresh basil, minced
- 3 tbsp. fresh oregano leaves
- 2 tsp. kosher salt
- 1/4 tsp. black pepper
- I also add 1 tbsp. sugar
- 1/2 cup tomato paste
Combine the olive oil, onion and garlic and cook over medium heat about 5 to 10 minutes. Stir in the tomatoes, wine basil, oregano, salt and pepper and sugar (optional). Bring to a simmer, then reduce the heat to low. Cook, stirring occasionally about 20 minutes, or until thick. Stir in the tomato paste and cook for another 10 minutes.
Recipe by cookingwithauntjuju.com
Detroit Style Pizza Sauce
- 28 oz. can crushed San Marzano (if you can find them) tomatoes
- 3 tbsp. + 1 tsp. sugar (it sounds like a lot of sugar but the flavor is great!)
- 1 tsp. dried oregano
- 1 tbsp. dried basil
- 1-1/2 tsp. garlic, minced
- sea salt and black pepper to taste – just a sprinkling
Puree the tomatoes, combine with the rest of the ingredients and bring to a simmer. Cook for about 10 minutes; add a little water or tomato sauce if it is too thick.
A favorite version is using fat free tortillas, this sauce, green peppers sauteed, caramelized onions and some good cheese shredded.
Caramelize some onions (1 large onion sliced thinly, 1 tbsp. brown sugar and 1 tbsp. butter for about 20-25 minutes, covered and 5 minutes uncovered – watch carefully). Saute some green pepper pieces briefly. Spread the sauce on an 8″ tortilla and sprinkle on your toppings and then some shredded cheese. Of course you can add any veggies you would like or meat too.
Place the pizzas on a sheet pan and use a pizza scoop to transfer the pizza to a hot pizza stone on your grill which has been heating for 30 minutes. Cover and cook until cheese has melted, just a few minutes.
Recipe by cookingwithauntjuju.com
Here, I have used mini pepperonis or seasoned and cooked chicken plus onions, peppers and cheese.
Pizza Sauce for Grilled Tortilla or Flatbread Pizzas
Pizza Sauce II:
- 1-2 tbsp. olive oil
- 2 large garlic cloves, chopped
- 2 cans (28 oz.) crushed tomatoes
- 2 cans (14-1/2 oz.) diced tomatoes
- 1 tbsp. sugar
- kosher salt to taste
- fresh basil, minced to taste
Saute the garlic in oil just until fragrant. Add all of the tomatoes (you can process them in a food mill for a smoother sauce), sugar, some fresh basil and salt to taste. Bring to a boil, then lower the heat and simmer for about 20 minutes stirring occasionally. Adjust the seasoning.
Recipe by cookingwithauntjuju.com
All options look so tasty!
Another good option is use pita bread, separated into two rounds, inner side up. It’s very common in Israel. 🙂
Thanks! That’s a great idea to use pita bread – I will keep that in mind 🙂
No matter what time of year, I love homemade pizza sauce. 🍃🍅🍕
Me too Gail – I could eat pizza every week and homemade sauce makes it special 🙂
i am a former librarian too. Food and cooking obviously appeals to our orderly minds!
You got that right Sherry 🙂