Roasted Red Pepper Pizza Sauce Recipe
This roasted red pepper pizza sauce isn’t for the faint-hearted. It’s smoky, tangy, and bold enough to steal the spotlight. Store-bought sauces can sit down—this is the main event. Fire-roasted peppers blend with garlic, herbs, and just enough spice to keep things interesting. Ready to sauce up your next pizza? Let’s make it unforgettable.
Roasted Red Pepper Pizza Sauce Recipe
A vibrant, smoky roasted red pepper sauce that transforms basic pizza into a flavor-packed masterpiece.
Ingredients
- 4 large red bell peppers roasted and peeled
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon red pepper flakes optional
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 teaspoons balsamic vinegar
Instructions
- Roast the peppers: Place bell peppers on a baking tray and broil until the skins are charred, turning occasionally (about 10 minutes).
- Cool and peel: Transfer peppers to a covered bowl to steam. Peel off the charred skin and remove seeds.
- Sauté garlic: Heat olive oil in a saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Combine ingredients: Add roasted peppers, tomato paste, salt, black pepper, red pepper flakes, smoked paprika, sugar, and balsamic vinegar.
- Blend: Transfer the mixture to a blender and blend until smooth.
- Simmer: Return the sauce to the saucepan and cook over low heat for 10 minutes to thicken slightly.
- Serve or store: Use immediately or store in an airtight container in the fridge for up to a week.
Notes
Nutritional Information (Per Serving – ¼ cup):
- Calories: 50
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Vitamin C: 45%
- Vitamin A: 20%
- Iron: 3%
- Potassium: 6%
- Magnesium: 4%
Additional Notes/Tips:
- Fire-roasted shortcut: Use jarred roasted peppers for a quicker version.
- Texture tip: Blend less for a chunky sauce if you love a rustic vibe.
- Flavor boost: Add a splash of red wine for depth.
