Herbed Pizza Sauce
A savory blend of tomatoes, garlic, basil, oregano, and fennel, if you like, is used in this thick and hearty pizza sauce.

3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil, margarine, or butter
114-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 bay leaf
1 tablespoon snipped fresh basil or 1 teaspoon dried basil crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon fennel seed, crushed (optional)
1/2 teaspoon sugar
1/4 teaspoon pepper

Cook onion and garlic in oil. Stir in remaining ingredients. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf. Makes 1-3/4 cups (enough for 2 pizzas or 6 servings). Hot and Spicy Pizza Sauce: Prepare as above except reduce the chopped onion to 1/2 cup and add 1/2 cup chopped green pepper with onion. Omit bay leaf; add 1/8 to 1/4 teaspoon ground red pepper and 1/8 teaspoon chili powder with the remaining ingredients.

Parmesan Pizza Sauce
A combination of Parmesan cheese, milk, and garlic is used to make this creamy white pizza sauce.

1/3 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
1/8 teaspoon white pepper
1 cup milk
1/4 teaspoon instant chicken bouillon granules
1/4 cup grated Parmesan cheese

In a small saucepan cook the onion and garlic in margarine or butter until onion is tender but not brown. Stir in the flour and pepper. Add the milk and bouillon granules all at once. Cook and stir until slightly thickened and bubbly. Stir in the Parmesan cheese. Makes about 1 cup sauce (enough for 1 pizza or 3 servings).