Pizza sauce – spicy tomato sauce with pul biber
Tomato sauce with pul biber for a Diavola-inspired pizza. Try it with spicy salami, peppers and red onion, or with sautéed mushrooms.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Pizza sauce – spicy tomato sauce with pul biber
4 pizzas · 20–30 minutes
Equipment: Small saucepan and spoon
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Sauce
- 400 g crushed canned tomatoes
- 10 g olive oil
- 1 small garlic clove, finely chopped
- 10 g tomato purée (concentrated tomato paste)
- ½–1 tsp mild pul biber, start cautiously
- ½ tsp dried oregano
- 2 g fine salt, adjust after reducing
Allergens: No mandatory declarable allergens in the basic ingredients; check packaged ingredients.
Method
Warm the aromatics
Gently soften the garlic in the oil. Stir in the tomato purée and cook for about a minute without scorching.
Simmer the sauce
Add the tomatoes, oregano and initially ½ tsp pul biber. Simmer uncovered for 15–20 minutes.
Adjust the heat
Adjust the chilli and salt. Cool before use; spread 60–80 g over each pizza.
https://sapidus.no/en/oppskrifter/pizzasaus-pul-biber
About portions and timing
Cuisine: Italian-inspired
Estimated timing: about 5 min preparation · about 20 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Gently soften the garlic in the oil. Stir in the tomato purée and cook for about a minute without scorching.
Add the tomatoes, oregano and initially ½ tsp pul biber. Simmer uncovered for 15–20 minutes.
Adjust the chilli and salt. Cool before use; spread 60–80 g over each pizza.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Diavola-inspired pizza with spicy salami, peppers and red onion. Also good with sautéed mushrooms.
Good to know
This is a Sapidus variation. Pul biber varies in heat and may contain salt; spicy salami and cheese also contribute salt.
Quantity and use
About 330–360 g · 4–5 pizzas · 20–30 minutes. Choose the pizza count to adjust the ingredients. Spread the sauce thinly; it may stretch to an extra pizza.