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“Delicious! The heat variant is completely customizable. Use as much or as little black and red pepper as you want. I also always add the salt last, after everything else is mixed in, because the cheese can vary the saltiness quite widely. Some folks like as much as 2 tsp salt, or as little as 1/2 tsp. Make it your own!”
READY IN:
40mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients together, blending well.
  2. Simmer until at least heated through, or until reduced, OR as long as you can. I like to start the sauce before my dough, or while frozen dough is thawing.
  3. Makes enough for four 12 inch pizzas or two 16 inch pizzas.
  4. Freeze any excess (if you have any - I can't keep my spoon out of the pan -- ) in small freezer bags, flat on a cookie tray until hard. This makes thawing fast and easy - just plop in some warm water after making sure they're still sealed properly!

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