Well hell, since this forum doesn't seem to have a Pizza BUTT sauce recipe, I will submit one. There are 2 basic ones floating around the net and they sorta come close. I doctored one of the recipes my version is pretty close.
1 (6oz) can of tomato paste. The orig. recipe calls for 8 oz. Paste comes in 6 so I' sticking with 6oz. It makes
enoough to make 1 10" pie with leftover sauce for breadsticks.
1/2 cup of bottled or filtered water
1/2 - 1 tsp oregano (depending on how much you like)
1/2 tsp dry basil
1/4 tsp garlic powder
1/2 tsp salt (only use if the paste doesn't have it already. Consider using 1/8 tsp or omitting if using Hunt's Paste)
1 tsp sugar
1/2 tsp MSG (not in the orig recipe but it makes a difference IMO)
1/2 tsp majoram
1/4 tsp lemon juice (omit if using Hunt's Paste as it contains citric acid already. Personally
tomato paste is already acidic so I don't add extra lemon juice).
Warm thoroughly and let it sit for a couple of hours or overnight.
Not been on the site for quite a while but fancied a PH style pizza so have been looking through a few threads.
Here in the UK PH pizza went downhill many years ago when they stopped using so much oil in the tins, presumably to try and make their pizzas appear healthier.
One thing would really like to try and replicate is the sauce flavour.
The one thing I do remember about the sauce was a faint taste of aniseed and a burst of aniseed flavour when biting into a fennel seed.
Is this a UK only ingredient or do PH use this in other countries?
I ask as I can see no mention of fennel seeds in the above recipe.