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Lunch recipe · from the recipe book

Mushroom Thyme Skillet Pizza Sauce

A thick, savory tomato sauce with finely chopped browned mushrooms and earthy thyme that spreads evenly and clings to pizza dough.

Mushroom Thyme Skillet Pizza Sauce

Ingredients

  • 14 oz400 gDiced tomatoes, canned
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • ½ cup chopped80 gYellow onionfinely chopped
  • 2½ tbsp40 gTomato paste
  • 1 tbsp15 gOlive oil
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper
  • ¼ tsp1.5 gSalt

Steps

  1. Prepare the vegetables first: finely chop the mushrooms and onion, and mince the garlic.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until their liquid evaporates and they brown, about 7 minutes.
  3. Lower the heat to medium, add the onion and cook until soft, about 4 minutes.
  4. Stir in the garlic, thyme and red pepper flakes and cook for 30 seconds until fragrant.
  5. Add the tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
  6. Pour in the canned tomatoes with their juice, crushing any large pieces with a spoon, and stir in the salt and black pepper.
  7. Simmer uncovered over medium-low heat, stirring often, until thick and spreadable, 12 to 15 minutes.
  8. For a smoother sauce, mash with a potato masher. Cool slightly before spreading on pizza dough; refrigerate leftovers up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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