My pizza sauce is pretty much a marinara sauce. Basically, the same recipe but, here's the difference... with a traditional pizza you get a smooth sauce. In my pizza sauce, I like to slice the onion and garlic a little larger. My favorite type of pizza to make is Barbecued Margherita Pizza. I like to see the onion and garlic on the pizza and bite into the pieces. This gives it a more rustic barbecue taste which resembles a wood fired brick oven feel. Along with more solid flavors. It is all up to you in the end, though. Make it the way you and your family would like it. My son actually likes white pizza the best....no sauce. Kids... go figure!!!
1 MEDIUM ONION THINLY SLICED 6 CLOVES OF GARLIC THINLY SLICED A HANDFUL OF FRESH BASIL TORN INTO PIECES 1 CAN CRUSHED TOMATOES 1 CAN TOMATO SAUCE 1 TBLSP PARSLEY 1 TBLSP OREGANO SALT & PEPPER OLIVE OIL
Start be heating the oil in a medium saucepan. Use a generous amount of oil to coat the bottom of the pot. Add the onion. You just want to give the onions a head start of a couple minuted, then add the garlic and basil. Season all with salt & pepper.
Continue cooking until all are soft and tender about 10 minutes or so.
Add the two cans of tomatoes. Then the parsley, oregano and another pinch of salt & pepper.
Let it come to a soft simmer and continue to cook for 30 minutes longer.
Now you have sauce. But here's the real question....is it sauce or gravy??? Haha...you figure it out. Now go make barbecue pizza!! ENJOY!!