Homemade Pizza Sauce and Dough Recipes Plus Four Toppings

Enjoy authentic Italian-style pizzas without leaving home, using these quick and easy pizza sauce and pizza dough recipes as a base. Then add your favorite of any of the four toppings and voila! Bellisimo!

Classic Tomato Pizza Sauce

Makes 1 1/3 cups

• 1 tablespoon extra-virgin olive oil

• 1 small brown onion, finely chopped

• 2 garlic cloves, crushed

• can whole peeled tomatoes

• pinch white sugar

• 1 teaspoon dried oragano

1. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook, stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes to the boil.

2. Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into a food processor and process until smooth. Stir in oregano.

Quick Pizza Dough

Makes 2 pizzas

• 2 cups plain flour

• sachet instant dry yeast

• 1/2 teaspoon caster sugar

• 3/4 cup warm water

• 2 tablespoons olive oil

1. Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water and oil. Add to flour mixture. Mix until dough comes together.

2. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary, or until elastic (when you press the top it should bounce back and leave no indentation). Cut dough in half.

Four Tasty Toppings

Shortcut: You could use 2 ready-made pizza bases for the following recipes.

About these recipes: Each of the following recipes serves 4.

Hawaiian Pizza

• 1 quantity Quick Pizza Dough (see above)

• ¾ pound (350g) rindless shortcut bacon, chopped

• 1 cup Classic Tomato Pizza Sauce (see above)

• ½ small pineapple, peeled, core removed, sliced

• 1 ½ cups grated mozzarella cheese

• 1 teaspoon dried oregano

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two round pizza trays. Roll out each piece of dough to a 8 inch (20cm) round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.

2. Cook bacon in a non-stick frying pan over medium heat for 3 to 5 minutes or until light golden. Remove to a plate.

3. Spread ½ cup pizza sauce evenly over each pizza base. Top with bacon, pineapple and mozzarella. Sprinkle with oregano. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden. Serve.

Pizza Marinara

• 1 quantity Quick Pizza Dough (see above)

• 1 cup Classic Tomato Pizza Sauce (see above)

• 1 to 2 tablespoons hot chilli sauce

• ¾ pound (700g) fresh seafood marinara mix

• ¼ cup flat-leaf parsley leaves, chopped

• 2/3 cup grated mozzarella cheese

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two round pizza trays. Roll out each piece of dough to a 8 inch (20cm) round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.

2. Combine pizza sauce and hot chilli sauce. Spread ½ cup sauce mixture evenly over each pizza base. Bake for 10 minutes, swapping trays over in oven after 5 minutes, or until bases are light golden.

3. Pat marinara mix dry with paper towels. Top pizza bases with marinara, parsley and mozzarella. Bake for a further 5 to 10 minutes or until seafood is cooked through and bases are crisp and golden. Serve.

Tip: To make your own marinara mix, buy a combination of green prawns, white fish, salmon, calamari rings and mussels.

Chicken Pesto Pizza

• 1 quantity Quick Pizza Dough (see above)

• 2/3 cup basil pesto

• 1 ½ cups shredded cooked chicken

• 2 tomatoes, quartered, de-seeded, diced

• 5 ounces (150g) marinated feta cheese, drained

• ½ cup small basil leaves

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two round pizza trays. Roll out each piece of dough to a 8 inch (20cm) round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.

2. Spread 1/3 cup pesto evenly over each pizza base. Top with chicken and tomatoes. Crumble feta over pizzas. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes or until bases are crisp and golden.

3. Top with basil and season with pepper. Serve.

Meatlovers' Pizza

• 1 quantity Quick Pizza Dough (see above)

• 1 cup Classic Tomato Pizza Sauce (see above)

• 1 to 2 tablespoons hot chilli sauce

• 5 ounces (150g) sliced Spanish salami

• ½ pound (250g) pepperoni, peeled, thinly sliced

• 10 ounces (300g) boneless leg ham, chopped

• 1 small red capsicum, diced

• 1 cup grated mozarella cheese

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two round pizza trays. Roll out each piece of dough to a 8 inch (20cm) round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.

2. Combine pizza sauce and hot chilli sauce. Spread ½ cup sauce mixture evenly over each pizza base.

3. Top with salami, pepperoni, ham, capsicum and mozzarella. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden. Serve.

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Comments 2 comments

MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

I know I am going to like this

thank you


Kim Bolick profile image

Kim Bolick 7 years ago

Ooooooh, chicken pesto pizza... yum! The hawaiian sounds good too. Thanks for the recipies!

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