This is the Lockdown Pizza Sauce Recipe that goes with the Lockdown Pizza Dough Recipe I published earlier. Using the two recipes together will give you a fantastic Neapolitan style thin based pizza with a puffy crust and crispy base in your home using your ordinary kitchen oven, without the need for a specialist high temperature pizza oven.
The Lockdown Pizza Sauce Recipe has evolved over the last seven or eight months and it will continue to be tweaked into the future. I’ll be honest and say that it wasn’t great at first however this version of Lockdown Pizza Sauce passes the approval test of both my children consistently and it gets a big thumbs up each week which must mean it’s good enough to share with you. The best thing is that its super easy to make:
The Ingredients (this pizza sauce recipe will make enough sauce for 4 x 12 Inch Pizzas with some left over to give a little one some pasta with sauce later in the week):
1 Small or Medium Onion – sometimes you’ve got white onions and sometimes you’ve got red in our cupboard, I’ve tried both and to be honest I couldn’t tell the difference in the sauce.
4 Large Cloves of Garlic – the right amount of garlic to suit you might need a little bit of experimentation as organic garlic tend to be smaller than non-organic and different varieties have different flavours. Just experiment and you’ll get there.
2 Cans of Plum or Chopped Italian Tomatoes – any will do and like with most things, the better the quality of ingredients you put in the better the quality of product you will get out. It doesn’t matter if you’re using chopped or plum tomatoes as all the ingredients are going to get whizzed up in a blender later.
2 Good Pinches of Sea Salt – Everyone will have their own idea on how much salt to use, I’m using two good pinches and we have the crystal style sea salt in our kitchen.
1-2 Tablespoons of Sugar – Again people will have their own ideas on how much sugar to use. You just need to try the recipe and see what happens. When I first started making this pizza sauce I didn’t add any sugar as I’m not really a fan of adding sugar to anything but pizza sauce didn’t come out quite right. Now I add sugar and the sauce delicious.
A Handful of Fresh Basil Leaves – just chop them up with a knife.
A glug of Olive Oil – Ours is Extra Virgin but I imagine any will work just fine.
Step 1: Peel then fine chop the Onion and Garlic.
Step 2: Heat the Olive Oil then add the Onion and cook for 3-4 minutes.
Step 3: Add the Garlic and cook for another couple of minutes.
Step 4: Add the Tinned Tomatoes to the pan. If you are using plum tomatoes mash them up a little bit with a wooden spoon.
Step 5: Once bubbling add the Salt, Sugar, and Chopped Basil and stir well. Let the sauce reduce for the next 5 to 10 minutes keep stirring now and then.
Step 6: Transfer the contents of the pan into a blender and whizz it up for 10-20 seconds.
The sauce is now ready to use.
Place 2-3 tablespoons sauce in the middle of the pizza base then work the sauce out towards the edges use using a circular motion with the back of the spoon, taking care not to get any on the crust. Add more sauce as required, you need good coverage on the pizza base but don’t lay the sauce on too thick as this will affect the cooking of the pizza might prevent the base from going crispy.