Sauce Recipe

Heat 2 tbs olive oil in a medium saucepan over medium heat.

Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to mellow acidity.

Add crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper and red pepper flakes (if using). Stir to combine.

Bring to a gentle simmer, reduce heat to low and simmer, partially covered, 15–20 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. Use warm or cool to room temperature on pizza dough.

Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper and hot sauce (if using) in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring, then reduce heat to low and cook 5–8 minutes until sugar dissolves and flavors meld. Do not boil vigorously.

Cool slightly. Use a thin layer on pizza crust (the sauce will thicken as it cools).

In a medium skillet over medium heat melt 4 tbs unsalted butter.

Add minced garlic and sauté 30 seconds until fragrant.

Pour in heavy cream and bring to a gentle simmer, stirring, for 2–3 minutes until slightly reduced.

Reduce heat to low and whisk in grated Parmesan until smooth. Season with salt and black pepper.

If sauce is too thick, thin with 1–2 tbs warm water or more cream. Finish with chopped parsley if desired. Keep warm for assembly.

Toast pine nuts in a small dry skillet over medium heat 2–3 minutes until golden and aromatic; cool slightly.

In a food processor combine basil, toasted pine nuts, garlic, grated Parmesan, salt and pepper.

Pulse while streaming in extra-virgin olive oil until a spreadable paste forms. Add lemon juice if using and pulse to combine.

Taste and adjust salt/cheese/acid. If too thick, add 1–2 tbs olive oil to loosen. Use at room temperature on pizza.

Place 0.5 cup olive oil and thinly sliced garlic in a small saucepan over low heat.

Warm gently for 3–5 minutes until garlic softens and becomes fragrant and slightly golden — do not allow to brown deeply (lower heat if needed).

Remove from heat and stir in dried oregano, red pepper flakes (if using), salt and chopped parsley.

Let cool slightly so flavors infuse. Strain if you prefer a clear oil, or use with garlic pieces. Brush lightly onto crust before or after baking as directed for desired effect.