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Dinner recipe · from the recipe book

Roasted Pepper and Zucchini Pizza Sauce

A sweet, smoky red sauce of oven-roasted peppers, zucchini and onion blended smooth with oregano and a gentle chile warmth, thick enough to spread without soaking the crust.

Roasted Pepper and Zucchini Pizza Sauce

Ingredients

  • 3 medium360 gRed bell pepperseeded and cut into wide strips
  • 1 medium196 gZucchinicut into 1-inch chunks
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled, cloves left whole
  • 1½ tbsp20 gOlive oil
  • 2½ tbsp40 gTomato paste
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • 1½ tsp8 gApple cider vinegar
  • ½ tsp2.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Prepare the vegetables: cut the red bell pepper into strips, the zucchini into chunks and the onion into wedges, and peel the garlic.
  3. On the sheet pan, toss the red bell pepper, zucchini, onion and garlic with the olive oil, the smoked paprika and half of the salt; spread in one layer with the pepper strips skin side up.
  4. Roast for 30 to 35 minutes, stirring the zucchini and onion once, until the pepper skins blister and char at the edges and the zucchini is soft and browned.
  5. Let the roasted vegetables cool for 5 minutes, then transfer them and any pan juices to a blender.
  6. Add the tomato paste, oregano, red pepper flakes, cider vinegar, black pepper and the remaining half of the salt, and blend until smooth and thick.
  7. If the sauce is too thin to spread, simmer it in a small pot over medium heat for 3 to 5 minutes, stirring, until it holds its shape on a spoon.
  8. Spread a thin layer on pizza dough before adding toppings; refrigerate leftovers covered for 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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