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Breakfast Pizza Sauce

The most delicious recipe for homemade Breakfast Pizza sauce! To make something similar from scratch requires only a few minutes of work. This dish is wonderful because it is rich and substantial, and it is so simple to make. It is the ideal accompaniment to your cheese slice. You can either give it a quick whirl in the blender, which will take around five minutes, or you can cook it on the stove for a slightly stronger effect.

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Why You’ll Love This Breakfast Burrito Sauce Recipe:

  • When it comes to making evening dinners easier, one of my guiding principles is to simplify as much as possible.
  • This sauce is naturally vegan, has a robust tomato flavor, is delectably seasoned with fresh garlic, and has the most authentic taste of Italian herbs.
  • It also has a nice consistency, which is important to me because I believe it is what makes a perfect pizza sauce. I would prefer that not all of the sauce be absorbed into the dough once the pizza has finished baking since I want there to be some sauce left over.
Breakfast Pizza Sauce
Breakfast Pizza Sauce

What Is Breakfast Pizza Sauce?

Because pizza sauce is often created with either unsweetened tomato sauce or pureed tomatoes combined with tomato paste, the consistency of pizza sauce is typically much thicker than that of pasta sauce. During the time that the pizza is in the oven, the more concentrated sauce stops the dough from becoming too wet.

What Is The Difference Between Breakfast Pizza And Regular Pizza?

The fact that traditional pizza is eaten in the evening as opposed to breakfast pizza, which is eaten in the morning, is the primary distinction between the two. It may be summed up in such a short phrase. After all, breakfast items are becoming more readily available throughout the whole day.

What Is The Difference Between Pizza Sauce And Spaghetti Sauce?

This is a typical inquiry that people pose to me all the time! The following are some key differences between the two:

The amount of water found in spaghetti sauce is significantly higher. If you make pizza at home using marinara from a jar, you run the risk of having a soggy, watery mess on your hands, which is why I do not advocate doing so.

The pizza sauce is more viscous. This is related to the previous point, but the fact that pizza sauce contains tomato paste makes it simpler to spread and ensures that it is distributed uniformly.

Pizza sauce is more delicious. This may be just my viewpoint, but I find that we like a far wider variety of spices in our pizza sauce than in our spaghetti sauce.

What Ingredients To Make Breakfast Pizza Sauce?

There are only six ingredients required to make this dish, in addition to salt and pepper. They are as follows:

  • Extra virgin olive oil: is the type of olive oil that has the most flavor, but if you don’t have any extra virgin olive oil, regular olive oil will also do the trick.
  • Garlic: The fresh garlic that was used in this recipe contributes a great deal of flavor to the sauce. You may lower the amount of garlic to one teaspoon if you like a taste that is not as strong.
  • Tomato paste: A key element. This imparts a taste that is both robust and concentrated, like tomatoes, and significantly thickens the sauce.
  • Canned crushed tomatoes: Canned tomatoes that have been crushed are an alternative to tomato sauce that comes highly recommended by me. After putting both types of tomatoes through a blind tasting test, I can confidently say that crushed tomatoes came out on top.
  • Dried oregano: You shouldn’t leave out the dried oregano because it is an essential spice in pizza sauce.
  • Fresh basil: Another standout feature of this sauce is the inclusion of fresh basil. It brings the tastes to a whole new level.
  • Salt and pepper: should always be added to taste, but you should be careful not to use too much of each one. Keep in mind that there is salt present in both the dough and the toppings as well.
Breakfast Pizza Sauce
Breakfast Pizza Sauce

How To Make Breakfast Pizza Sauce?

  • In a saucepan of medium size set over medium heat, warm the olive oil.
  • After adding the garlic and cooking it for ten seconds in the olive oil, proceed to add the tomato paste and mix it with the garlic.
  • Cook for one minute while stirring constantly, spreading the paste around the bottom of the pan as you cook and stirring.
  • After removing the pan from the heat, toss in the smashed tomatoes, oregano, and fresh basil. Then, season the mixture to taste with salt and pepper. Warm the sauce all the way through before using it as a dip.
  • Spread it on top of the pizza crust, or keep it in the refrigerator for up to five days or in the freezer for up to three months.
  • In a saucepan of medium size set over medium heat, warm the olive oil.
  • After adding the garlic and cooking it for ten seconds in the olive oil, proceed to add the tomato paste and mix it with the garlic.
  • Cook for one minute while stirring constantly, spreading the paste around the bottom of the pan as you cook and stirring.
  • After removing the pan from the heat, toss in the smashed tomatoes, oregano, and fresh basil. Then, season the mixture to taste with salt and pepper. Warm the sauce all the way through before using it as a dip.
  • Spread it over pizza crust, or keep it in the refrigerator for up to five days or in the freezer for up to three months.

Recipe Tips 

  • Make sure you give the garlic a little sauté before using it. This eliminates the strong bite that, if left intact, would be too dominant for the sauce. On the other hand, if you brown it, it will acquire an unpleasant taste!
  • In addition, sauté the tomato paste to get rid of the flavor that is reminiscent of tin. This helps to lend a deeper tone to it, almost like a caramelization, which is another benefit.
  • For the finest flavor, be sure you use fresh basil and fresh garlic.

Recipe Variations:

  • It is possible to substitute dried basil if you do not have access to fresh basil; however, the flavor will not be as fresh as it would be with the fresh herb. Use 1 1/2 tsp dried basil.
  • If, on the other hand, you want to use only fresh herbs, you may do that as well; it’s another alternative, and the dish turns out well. Use one and a half tablespoons of fresh oregano.
  • Experiment with it with fresh tomatoes. To do this, first peel, then seed, and finally crush in a food processor fresh Roma or San Marzano tomatoes (measure out the proper amount needed).
  • If you don’t have any fresh tomatoes on hand, you may use entire canned Roma or San Marzano tomatoes and smash them in a food processor.
  • Include additional ingredients with an Italian flavor. Herbs include thyme, marjoram, fennel, or rosemary.
  • For an additional flavor boost, stir in some finely shredded or grated Parmesan or Romano cheese directly into the sauce.
  • To add a lovely little bit of heat to the sauce, try seasoning it to taste with red pepper flakes.
  • If you want the sauce to be even thicker, add a little bit more tomato paste; on the other hand, if you want it to be thinner, lower the amount of tomato paste used.

How To Make Breakfast Pizza?

  • Your pizza dough should be rolled out or patted out to a 14-inch circle or a 12 by 16-inch rectangle. Put the filling to the side while you make the topping. If you want a richer and more bready crust on your pizza, let the dough rise for a little while before adding the toppings. If you want your pizza with a thin crust, skip the rise step and lay out the dough right before you add the toppings.
  • Cook the onions and peppers in a generous amount of butter or oil in a large sauté pan until they begin to soften and become translucent. After adding the sausage, use a spatula to split it up into smaller pieces while it cooks. Cook the sausage until it is fully cooked through but before it becomes brown. Remove any extra fat from the mixture, then set it aside to cool down somewhat.
  • Cook the three tablespoons of butter and the three tablespoons of flour in the same pan for about four minutes, being careful not to let the mixture brown. Take the pan from the heat and, while whisking constantly, add one cup of milk or half-and-half. Turn the heat back on and continue to simmer the sauce until it begins to thicken.
  • The eggs should be broken into the sauce and mixed in well with a whisk. Keep cooking the eggs until they are cooked through but still somewhat runny. Be careful not to overcook the eggs; doing so will result in a rubbery texture.
  • After pouring the egg mixture over the crust, place the sausage mixture on top and continue to spread it out evenly. If you have more eggs than pizza, save some away for another time rather than putting the crust in danger of being soggy. Sprinkle the two kinds of cheese on top.
  • Bake the pizza in an oven that has been prepared to 400 degrees Fahrenheit for 15 to 18 minutes, or until the crust is golden brown and the cheese is bubbling.
Breakfast Pizza Sauce
Breakfast Pizza Sauce

What To Do With Leftover Breakfast Pizza Sauce?

What To Serve With Breakfast Pizza Sauce?

How To Thicken Breakfast Pizza Sauce?

You simply need a modest amount of cornstarch to achieve the desired consistency with your sauce. It is simple to apply, and all that is needed to thicken one cup of tomato sauce is one teaspoon of cornstarch. Before you add the cornstarch to the sauce, you should first make it into a slurry. Mixing equal parts of cornstarch and water results in a smooth paste that may be used for a variety of purposes.

Can You Use Tomato Paste For Pizza?

My friends, I’m going to have to go with a resounding nay on this one. Have you had a chance to sample it? It has an extremely high concentration. To eliminate any remaining liquid, the tomatoes that go into it are first cooked, then strained, and finally cooked one more. Its primary function is that of a delicious thickener, which makes it ideal for usage in applications such as soup and sauce. It is a wonderful addition to pizza sauce (in fact, it’s in the recipe for today’s pizza!) since it makes the sauce more decadent and thicker. However, it is not recommended that you simply spread it all over your pizza dough like that. Don’t act in such a manner. Yes, without a doubt! You’ll be able to enjoy this sauce regardless of the level of heat you choose, whether it’s nonexistent, mild, medium, hot, or fire-in-the-mouth hot! Just add more chipotle until it reaches the desired level of heat for you, remembering to start with a little amount.

The same is true for recipes that use spicy foods in general. Always begin with a low amount of heat and gradually build it up if the dish calls for it. After all, you can always add more flavor, but you can never take it away completely!

How Long Does Breakfast Pizza Sauce Last In The Fridge?

When stored between 35 and 40 degrees Fahrenheit, pizza sauces have a shelf life of between five and seven days. What is this, exactly? After being opened, tomato-based sauces have a shelf life in the refrigerator that is generally five days longer than other types of sauces. On the other hand, sauces made with cheese have a higher percentage of dairy ingredients, which have a shorter shelf life.

How To Freeze Leftover Breakfast Pizza Sauce?

  • After you have determined how much sauce you will need for each pizza, measure it out and pour it into food storage containers that are airtight. Leave at least half an inch of headspace so that the sauce has enough to expand as it freezes.
  • The current date should be written on a label affixed to the container (I generally just use tape and a permanent pen).
  • Keep frozen for up to three months.
  • Defrost in the refrigerator overnight, then spread it on top of your pizza crust the following day.
Breakfast Pizza Sauce
Breakfast Pizza Sauce

FAQ Section

Can I Use Tomato Sauce For Pizza?

You can! I have a quick and easy pizza sauce that doesn’t involve cooking or mixing, and it’s called no-cook sauce. Simply pop the lids off the cans, dump everything into a dish, and stir. Is it as mouthwatering as the recipe for baked pizza sauce that we use today? In my opinion, no. Instead of using tomato sauce, which is cooked and processed, you should use canned whole tomatoes to achieve the most authentic flavor of tomatoes possible. Having said that, pizza is pizza; it’s excellent no matter how poorly it’s made. Therefore, try not to worry too much even if you are in a rush. Make use of the sauce that does not require cooking.

Should Pizza Sauce Be Raw Or Cooked?

If you ask an Italian, they will tell you that pizza sauce is meant to be eaten uncooked. Crushed tomatoes of superior quality, straight from the can, seasoned with a pinch each of salt and pepper.
If you ask a New Yorker what goes into their pizza sauce, they will tell you that it is a complex mixture of tomato-based elements that is cooked for a long time using their own grandmother’s blood, sweat, and tears.

Can I Use Ketchup As Pizza Sauce?

Please do not substitute ketchup for pizza sauce; I am asked this question very frequently. There is no way to make this dish with ketchup in place of any of the other components.

Try More Recipes:

Breakfast Pizza Sauce Nutrition Facts

Amount Per Serving

  • Calories 34
  • Total Fat 0.7g
  • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 219mg
  • Total Carbohydrate 5.5g
  • Dietary Fiber 1.3g
  • Sugars 2.4g
  • Protein 1.4g
  • Vitamin A 8.4%
  • Vitamin C 12%
  • Calcium 2.6%
  • Iron 3.1%

Nutrition Facts Source: Source

Breakfast Pizza Sauce

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: minutesTotal time: 10 minutesServings:12 servingsCalories:34 kcal Best Season:Available

Description

The most delicious recipe for homemade breakfast pizza sauce! To make something similar from scratch requires only a few minutes of work. This dish is wonderful because it is rich and substantial, and it is so simple to make. It is the ideal accompaniment to your cheese slice. You can either give it a quick whirl in the blender, which will take around five minutes, or you can cook it on the stove for a slightly stronger effect.

Ingredients

Instructions

  1. In a saucepan of medium size set over medium heat, warm the olive oil.
  2. After adding the garlic and cooking it for ten seconds in the olive oil, proceed to add the tomato paste and mix it with the garlic.
  3. Cook for one minute while stirring constantly, spreading the paste around the bottom of the pan as you cook and stirring.
  4. After removing the pan from the heat, toss in the smashed tomatoes, oregano, and fresh basil. Then, season the mixture to taste with salt and pepper. Warm the sauce all the way through before using it as a dip.
  5. Spread it on top of the pizza crust, or keep it in the refrigerator for up to five days or in the freezer for up to three months.
  6. In a saucepan of medium size set over medium heat, warm the olive oil.
  7. After adding the garlic and cooking it for ten seconds in the olive oil, proceed to add the tomato paste and mix it with the garlic.
  8. Cook for one minute while stirring constantly, spreading the paste around the bottom of the pan as you cook and stirring.
  9. After removing the pan from the heat, toss in the smashed tomatoes, oregano, and fresh basil. Then, season the mixture to taste with salt and pepper. Warm the sauce all the way through before using it as a dip.
  10. Spread it over pizza crust, or keep it in the refrigerator for up to five days or in the freezer for up to three months.

Notes

  • Make sure you give the garlic a little sauté before using it. This eliminates the strong bite that, if left intact, would be too dominant for the sauce. On the other hand, if you brown it, it will acquire an unpleasant taste!
  • In addition, sauté the tomato paste to get rid of the flavor that is reminiscent of tin. This helps to lend a deeper tone to it, almost like a caramelization, which is another benefit.
  • For the finest flavor, be sure you use fresh basil and fresh garlic.
  • Recipe Variations:
  • It is possible to substitute dried basil if you do not have access to fresh basil; however, the flavor will not be as fresh as it would be with the fresh herb. Use 1 1/2 tsp dried basil.
  • If, on the other hand, you want to use only fresh herbs, you may do that as well; it’s another alternative, and the dish turns out well. Use one and a half tablespoons of fresh oregano.
  • Experiment with it with fresh tomatoes. To do this, first peel, then seed, and finally crush in a food processor fresh Roma or San Marzano tomatoes (measure out the proper amount needed).
  • If you don’t have any fresh tomatoes on hand, you may use entire canned Roma or San Marzano tomatoes and smash them in a food processor.
  • Include additional ingredients with an Italian flavor. Herbs include thyme, marjoram, fennel, or rosemary.
  • For an additional flavor boost, stir in some finely shredded or grated Parmesan or Romano cheese directly into the sauce.
  • To add a lovely little bit of heat to the sauce, try seasoning it to taste with red pepper flakes.
  • If you want the sauce to be even thicker, add a little bit more tomato paste; on the other hand, if you want it to be thinner, lower the amount of tomato paste used.
Nutrition Facts

Servings 12


Amount Per Serving
Calories 34
Calories from Fat 6.5
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 219mg10%
Potassium 223mg7%
Total Carbohydrate 5.5g2%
Dietary Fiber 1.3g6%
Sugars 2.4g
Protein 1.4g3%

Vitamin A 8.4%
Vitamin C 12%
Calcium 2.6%
Iron 3.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.