Pizza Sauce

Back in the days before grilled pizza and home-made pizza dough…you know, like last week…one of Chris’s most frequent complaints about my pseudo pizza experiments was that I never used “pizza sauce”.

I completely agree with him, pizza sauce and tomato sauce are not the same thing even though I relentlessly insisted on using them interchangeably.

The problem is that I had never tried a grocery store pizza sauce that I liked. For that matter, I am pretty sure that the only good pizza sauce ever made was made by Naples Pizzeria in Oak Ridge, New Jersey. We love what we know, what can I say?

Sadly, Naples and their pizza sauce are no more. It was basically like pizza sauce doomsday when that bomb was dropped on me. The sauce makes the pizza and good pizza became a thing of the past.

Anyway, back to our pizza. Now that we are making grilled pizza creations that even the best pizzeria in town can’t compete with, I decided that it was time to get serious about pizza sauce.

I read many recipes until I found one that sounded about right and I am convinced that this one may become the Duke’s House standard pizza sauce.


Based on Exquisite Pizza Sauce.


  • 6 oz tomato paste
  • 3/4 cup warm water
  • 3 tbsp grated Parmesan cheese
  • 1 tsp minced garlic
  • 2 tbsp honey (We were out of honey, I used Splenda. The sweetness is just meant to cut the acidity of the tomato paste.)
  • 3/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried basil
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp dried red pepper flakes
  • salt to taste


  • Combine ingredients.
  • Let sit for at least 30 minutes to let the flavors combine.

Servings ~ Calculations are for whole recipe.
Calories (with Splenda) ~ 212, Fat ~ 5 g, Carbohydrates ~ 34 g, Protein ~ 14 g
Calories (with honey) ~ 340, Fat ~ 5 g, Carbohydrates ~ 68 g, Protein ~ 14 g


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