Fresh Pizza Sauce

In our home, we make pizza just about every Friday. To me pizza means “The weekend is here!” At first, pizza was a really quick dinner but my pizzas have slowly been evolving to include more parts that I make myself so it does take a little longer now, but it’s so worth it.

Originally I bought Pilsbury pizza crust. Then I learned to make dough, which slowly transformed from white to half whole-wheat to all whole wheat. Next I went from jarred sauce to canned tomato sauce with my own seasonings to fresh sauce. Next on the list is learning to make the cheese. I have managed to make ricotta and apparently mozzarella is only an extra step or two after that. I guess we’ll find out soon!

Pizza with mushrooms and basil
Cooked pizza with extra sauce for dipping crust

Here’s the recipe for the sauce that I make. It has a very light, fresh taste that is especially good in the summer. The extra sauce is great for dipping the pizza crust in.


  • 2 very ripe tomatoes (I usually use one green and one red)
  • 2 cloves garlic
  • 1 tablespoon chopped fresh basil
  • 1 pinch ground cinnamon
  • 1 teaspoon kosher salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon honey
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh parsley


Combine all ingredients in a small food processor and process until large chunks are gone.

When using this sauce on pizza keep in mind that there is a lot of water content because of the fresh tomatoes. I recommend pre-baking your crust a little bit and not using too much sauce. Otherwise you’ll end up with a puddle in the middle of your pizza. (I learned that the hard way!)

Heirloom tomatoes