Homemade Pizza Sauce
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
 
Ingredients
  • 1 recipe Quick Whole Wheat Pizza Dough
  • coarse cornmeal

  • SAUCE
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 16 ounces canned tomato sauce
  • 2 to 3 tablespoons dry red wine, such as cabernet sauvignon
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon McCormick Oregano Leaves
  • 1/4 teaspoon McCormick Basil Leaves
  • 3 tablespoons grated parmesan cheese
  • 1 pinch McCormick Sea Salt
  • 1/8 teaspoon freshly ground McCormick Whole Black Peppercorns

  • TOPPINGS
  • 2 cups shredded mozzarella cheese
  • 1/4 cup sliced black olives
  • 1/4 cup sliced mushrooms
  • 1/4 cup chopped onions
  • 1/4 cup chopped bell peppers
  • sliced pepperoni
Preparation
  1. Place oven racks in the top and bottom thirds of the oven. Preheat the oven to 425°F/220° C.
  2. DOUGH: While the oven heats, prepare the Quick Whole Wheat Pizza Dough.
  3. SAUCE: While the dough rests, warm the extra virgin olive oil in a 1 quart saucepan over medium heat. Add the garlic and sauté just until fragrant, about 30 seconds to 1 minute. Add the tomato sauce, wine, sugar, McCormick Oregano Leaves, McCormick Basil Leaves, and parmesan cheese. Stir well and cook until the sauce is hot, about 5 minutes. Stir in the McCormick Sea Salt and freshly ground McCormick Whole Black Peppercorns, and cook 1 more minute. Remove from heat.
  4. For two medium pizzas, divide the dough in half. Roll out one dough ball into a 12-inch circle on a floured surface. Sprinkle coarse cornmeal on a pizza pan, and transfer the dough to the pan. Ladle half of the sauce on the dough and spread evenly around the surface. Sprinkle on the vegetable toppings, followed by the cheese. Repeat with the remaining dough, sauce, pepperoni, and cheese.
  5. Place pizza pans in the oven, one on the upper rack and one on the lower rack. Bake for 10 minutes, and then move the bottom pizza to the upper rack and the top pizza to the lower rack. Bake until the crusts are lightly browned and the cheese is bubbly, about 10 more minutes. Remove from the oven and allow to cool 1 to 2 minutes, then slice and serve.
More Information
Equipment:

stand mixer with dough hook attachment
rolling pin
1-quart saucepan
2 (12-inch) pizza pans

Recipe Notes:

The pizza sauce and dough can be made a day ahead.

For one large pizza, use a larger pizza pan, 14 to 16 inches.

You can also bake the pizza on a pizza stone. Preheat the oven to 500° F/260° C, and bake the pizzas directly on the hot stone or on parchment laid on the stone, about 15 minutes. Assemble the pizza on a pizza pan or pizza peel, and transfer to the hot stone for baking.
Recipe by Andrea Meyers at https://andreasrecipes.com/homemade-pizza-sauce-american-homemade-mccormick/