0 0
My Special Pizza

Share it on your social network:

Or you can just copy and share this url


1 onion, chopped
2 tablespoons olive oil
1 (6 ounce) can tomato paste
2 (8 ounce) cans tomato sauce
1/2 teaspoon garlic powder
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 cup water
2 Boboli crusts
1 (6 ounce) package pepperoni slices
4 cups shredded CoJack cheese

My Special Pizza

My Special Pizza has a secret ingredient that makes the tastiest pizza sauce ever.

  • Serves 6
  • Easy

About This Recipe

The story of My Special Pizza starts when we lived in a different city. There was a wonderful pizza place that made what they called New York Pizza. It had the most fabulous sauce that made your mouth water the second you bit into a slice.

I tried for weeks to reproduce that sauce. I tried different herbs, spices, types of tomato, added caramelized onions, roasted garlic, and on and on. Phooey.

Then I hit on the secret: mustard! There are people who sneer at the thought of mustard in pizza sauce, but they don’t count. Mustard adds the perfect spicy, tangy note to pizza sauce. Your mouth will water when you bite into this pizza!

You can top this pizza with whatever you want: pepperoni, mushrooms, cooked sausage, pepperoncini peppers, chopped bell peppers, more onions, caramelized onions, garlic, or whatever your heart desires. They will all taste more wonderful because of this secret sauce.

For the crust, you can make your own (try my crust for Mexican Pizza, another fabulous recipe), or you can use a Boboli crust. I wouldn’t recommended canned pizza crusts; that crust just doesn’t stand up to a robust sauce. You could use frozen bread dough, thawed and rolled out on some cornmeal for crunch.

Enjoy this great recipe!

How to make the best My Special Pizza

  • You can use any type of mustard you’d like in this sauce, but my favorite is the plain old yellow mustard you put on hot dogs. Dijon or even honey mustard would probably be good too, but I didn’t test those varieties.
  • Make sure that you cook the onion well before you add the tomato sauce and tomato paste. I chose not to use fresh garlic in this recipe, but you can add some if you’d like. Just make sure you don’t burn the garlic, and omit the garlic powder.
  • I use a whole can of tomato paste in this sauce for thickness and concentrated tomato flavor. You can use less if you’d like.
  • I put a lot of cheese on my pizza. Again, you can use less if you’d like.

Subscribe to my emails!



Preheat the oven to 400°F.


In large skillet, cook the onion in the olive oil over medium heat until very tender, about 4 to 6 minutes.


Stir in the tomato paste, tomato sauce, mustard, seasonings, and water. Cook, stirring frequently, over low heat until thickened and blended, about 10 minutes.


If you're using the crust from Mexican Pizza, or bread dough, prebake the crust for 7 minutes.


Spread the sauce over the pizza crusts and add the toppings. Sprinkle with the cheese.


Bake for 15 to 25 minutes or until the crust is crisp and brown, the pizza is hot, and the cheese is melted and starting to brown. Cut into wedges or squares to serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Meatball Mac and Cheese
Meatball Mac and Cheese
Tater Tot Hot Dish
Tater Tot Hot Dish