Barbecue-tomato pizza sauce
Units
Temperature
Servings
Ingredients
Sauce
- 60 g thick barbecue sauce, smoky and tangy rather than very sweet rounded
- 30 g thick tomato pizza sauce, optional; replace with 30 g more barbecue sauce for the full barbecue route (optional) rounded
Method
Method
- Taste the barbecue sauce first. For a balanced Hawaiian base, stir 60 g barbecue sauce with 30 g thick tomato pizza sauce. For a sweeter full barbecue route, use 90 g barbecue sauce and omit the tomato sauce.
- Check the texture on a spoon. It should hold a clean trail and not release watery liquid. If either sauce is loose, simmer that component separately until thick, then cool it before mixing.
- Spread the full 90 g in a thin layer over one 30 cm pizza. Keep well-drained pineapple and other wet toppings from adding water back to the base.
Notes
- The tomato route is the house default because it tempers sugar while keeping smoke and tang. Choose a thick barbecue sauce whose first impression is not syrupy sweetness.
- Do not thin the mixture with pineapple juice. Drain pineapple thoroughly and pat it dry before topping the pizza.
- Refrigerate promptly in a sealed container and use within 4 days, or follow the shorter limit on either opened commercial sauce. Freeze for up to 2 months if both components are freezer-suitable.
Sources consulted
- Christoph Mayer’s Hawaiian pizza notes are the primary source for the barbecue base and optional tomato-sauce balance.
- FoodSafety.gov, Cold Food Storage Chart was consulted for conservative refrigerated-leftover guidance.