Romesco-ish Pizza Sauce



This sauce is made with sundried tomatoes, peppadews*, almonds, olive oil, garlic, and anchovies. It's not exactly Romesco, but it's a pizza-friendly Romesco-inspired sauce. It's also nice served as a spread with bread or crackers.

Yield About 1 1/4 cups (enough for a 12-inch pizza)



  1. Place tomatoes, peppadews, almonds, garlic, and anchovies in a small food processor fitted with the blade attachment. Pulse until roughly chopped.
  2. Add the olive oil a tablespoon at a time. The amount needed will depend on the moistness of the sundried tomatoes and the number of peppadews. Pulse until you have a very thick sauce that holds a mounded shape for several minutes.
  3. Once you've achieved the desired thickness, season to taste with black pepper.


Pizza – My Never-the-Same-Twice Favorite Thing to Make for Dinner

Jarred peppadews add a spicy-sweetness to the sauce. They’re not hot like jalapeños.

I used Marcona almonds – but you can use any sort you have on hand. You can also use walnuts.

You can make this sauce 2 days ahead and store covered in the refrigerator.

sauce ingredients

Andy Broder - KitchenThink

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