The “Holy Trinity” of onion, celery, and green bell pepper give this pizza sauce New Orleans Creole flavor. This pizza sauce would be excellent as a base for a shrimp pizza. Or top it with grilled chicken and andouille sausage for gumbo flavors. The recipe makes enough for about six 12-inch pizzas. If you don’t need that much sauce, you can freeze it in pizza-size portions (about 2/3 to 3/4 cups per pizza).
PrintCreole Pizza Sauce
Classic Creole vegetables and seasonings stand out in this tasty pizza sauce. this is an excellent sauce to use for a vegetable or seafood pizza, or use it as a base for a grilled chicken pizza.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 servings 1x
- Category: Pizza, Sauces and Seasonings
- Cuisine: Creole/Cajun
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 (28-ounce) can tomato puree
- 1 (14.5-ounce) can tomatoes, diced
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon Creole seasoning blend
- Dash cayenne pepper, optional
Instructions
- Heat the oil in a saute pan over medium heat. Add the chopped onion, celery, and bell pepper; cook until onion is translucent and celery is tender, stirring frequently. Add the garlic and continue to cook for 1 minute longer.
- Add the tomato puree and tomatoes to the vegetables along with the Creole seasoning, oregano, and cayenne pepper, if using.
- Bring the sauce to a simmer; reduce the heat to low and simmer for 10 minutes.
