Homemade pizza sauce is way better than store-bought, and you’d be surprised how easy it is to make!

Sausage pizza with easy pizza sauce

Ever since I installed a traditional wood-fired pizza oven in the backyard, making pizza has almost become a regular occurrence. for me. Some people think I’m crazy to make the pizza dough from scratch though as well as the sauce.

But they’re both so easy to make and use only a few ingredients. Time is the biggest factor when making the dough. I usually like to use Jim Lahey’s no-knead pizza dough. It turns out nice and chewy with lots of charred bubble spots around the edges of the crust.

For my easy pizza sauce, it’s the opposite. It can be ready to use in less than 30 minutes, though the flavor gets better as it sits in the fridge.

Check out the video to see just how fast you can make this easy pizza sauce!


homemade easy pizza sauce

How many ingredients are used in this easy pizza sauce?

Only four if you don’t count salt and pepper! That’s it. Pizza sauce should taste like fresh tomatoes and even though I added some dried oregano, it doesn’t overpower the sauce. Try dried basil if you don’t have any oregano.

I recommend using authentic Italian canned tomatoes like San Marzano, they might be a little pricier but the flavor is well worth it!

How long will my pizza sauce last?

Keep it stored in a sealed container in the refrigerator for at least a week, and if you just can’t tackle any more pizza, then you can mix this sauce with some pasta and Parmesan and you’ve just created a whole new dinner choice. The kids will love you!

pizza dough with easy pizza sauce on a sheet pan

Building your homemade sheet pan pizza.

Making your own pizza dough requires time and lots of it! As a parent, I know how rare that can be in a week full of homework and after-school activities. So don’t feel bad by using pre-made dough. There’s some good ones available but I’d say pass on the versions that come in the sealed canister which tend to have too many preservatives. Regular pizza dough should come in a plastic bag and be left to come to room temperature for at least 30 minutes before you start making the pizza.

Preparing the pizza dough.

By letting it come to room temp, it’ll be much easier to roll out to the size of the baking pan. The gluten will be more relaxed and won’t shrink back as you stretch it. Use a light dusting of flour on the table and a heavy rolling pin to shape it into the rectangle that you’ll need. Don’t forget to lightly dust the 13 x 9 inch baking pan too before you lay down the pizza dough.

pizza ready for the oven

Does it matter what toppings I use with my easy pizza sauce pizza?

It does a little bit. The pizza will cook quickly in the oven so obviously, no raw chicken or sausage can be used. For my sheet pan pizza, I used sliced fully cooked chicken andouille sausage and artichoke quarters. I also added a few big handfuls of fresh arugula to give it that spicy peppery taste. Ever since having a pizza salad at MOD Pizza, I’ve been all over the idea of adding greens to the pie.

But what to put on top of a pizza is completely up to you. Here’s some ideas-

  • Sausage, bacon, and cheese
  • four cheese
  • Mozzarella, basil and olive oil
  • Mushroom, gruyere, and asparagus
  • Pepperoni, salami and burrata cheese

Whatever kind of pizza you end up making, It’ll be a winner because it’s this sauce that’ll wow your friends and family!

close up image of a pizza with arugula

Easy Pizza Sauce

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8
Calories: 12kcal
Author: foodnessgracious
Rich and flavorful, this easy pizza sauce is much better than store-bought. It’s so easy to make with only four ingredients. Make your own sheet pan pizza for an easy weeknight dinner!
Print Recipe


  • 1 28oz can San Marzano plum tomatoes
  • 3 oz tomato paste
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Toppings of your choice


  • Add the canned tomatoes, tomato paste, garlic, oregano, salt, and pepper to a saucepan and bring to a simmer.
  • Simmer for 10 minutes and then transfer to a blender.
  • Blend on high until smooth.
  • Transfer the sauce to a bowl and use right away or store in the refrigerator until needed.


Serving: 4g | Calories: 12kcal | Carbohydrates: 2g | Sodium: 375mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 2.3mg | Calcium: 8mg | Iron: 0.5mg