Pizza Sauce with a Purpose

“Pizza sauces are no longer just about tomato and basil; they’re becoming bold, unexpected and even provocative,” says Chef Greg Gable, corporate chef, AFP advanced food products llc. “For operators looking to make a splash with short-run pizza LTOs, sauce innovation is one of the most powerful levers to grab attention, spark curiosity and drive trial.

When considering pizza sauce possibilities, think layered sauces, drizzles and dips. Pizza sauce can also amplify adventurous topping choices. As pizza purveyors seek fast, flexible ways to tap into bold flavor trends and address Gen Z’s appetite for visual drama, sauce is emerging as the MVP of menu innovation.

Why Gen Z specifically? This group is poised to eclipse Millennials as the target demographic for the restaurant industry, say the trend-watchers at Technomic. In “Where Are Diners Headed in 2025,” a spring 2025 webinar, speaker Robert Byrne, director of consumer & industry insights, warned, “If you’re not currently addressing Gen Z or thinking about them—and even Gen Alpha behind them—you are doing yourself a disservice. The shift is already underway.” Among their top priorities for choosing where to dine? They respond to brands that introduce new and exciting products. Ultimately, craveability is key.

THE BOLDER, THE BETTER

There are no rules when it comes to flavor play with pizza sauces, especially given the minimal risks of short-run LTO trials for testing the response to audacious builds. In a 2024 report (Ignite Special Analysis: Pizza Chains), Technomic is seeing growth in the use of bearnaise, steakhouse, peppercorn and raspberry sauces on pizza. Meanwhile, Gable offers three sauce suggestions that also illustrate just how far operators can push the boundaries here. Imagine the possibilities of:

Hot Honey Harissa: “This sauce blends the smoky, spicy complexity of harissa with the sweet heat of hot honey. It’s a flavor bomb that pairs beautifully with salty meats like soppressata or even roasted vegetables. The sweet-spicy contrast is craveable and Insta-worthy,” says Gable. Hot honey is now a mainstream sauce at many pizza chains, seeing growth year over year, finds Technomic; the harissa addition offers new intrigue for diners.

Coconut Curry Cream: “Think Thai green curry meets pizza,” Gable advises. This sauce brings together creamy coconut milk, lemongrass and green chiles to create a rich, aromatic base for the pizza. “Then top it with grilled shrimp, fresh basil and pickled red onions for a globally inspired pie that feels fresh and premium,” he recommends.

Black Garlic Miso Umami: “This deeply savory sauce combines fermented black garlic, white miso and a touch of soy for a rich, earthy profile,” Gable reports. “It’s perfect for mushroom-forward pizzas or as a base for a ‘steakhouse’ LTO featuring shaved beef and crispy shallots. It’s unexpected, indulgent and packed with flavor.”

Hot honey. Harissa. Coconut curry. Black garlic. Miso. While using such flavor bombs in sauce formulations is going to up the ante for any pizza build, it’s the thoughtful pairing of these ingredients to very specific toppings—soppressata, roasted vegetables, grilled shrimp, shaved beef, crispy shallots—that seals the deal. Gable sees it as a crucial “flavor dialogue.”

“Toppings are where pizza is getting wildly creative,” he notes. When toppings are paired with the “right” sauce, the whole experience becomes unforgettable. Here are just a few examples of the productive “conversations” that can happen between toppings and sauce.

Topping: Pickles
Sauce: Buttermilk Ranch Alfredo
Why it works: “Pickles bring tang, crunch and a briny brightness. A base of buttermilk ranch Alfredo amplifies those notes, while adding richness to balance the acidity,” explains Gable. “Add crispy chicken or bacon for a deli-sandwich-meets-pizza vibe.”

Topping: Grilled Watermelon
Sauce: Chile Lime Crema
Why it works: “Sweet, smoky watermelon is unexpected but refreshing,” Gable notes. “A chile-lime crema base adds contrast and complexity. Add cotija cheese and mint for a summer LTO that’s bold and refreshing.”

Topping: Candied Bacon
Sauce: Espresso Mole
Why it works: Sweet, salty, crunchy candied bacon pairs nicely with a dark, rich espresso mole sauce to produce a smoky-sweet-savory trifecta, says Gable. This combo is indulgent and layered, perfect for a late-night or winter LTO.

Topping: Blue Cheese Crumbles
Sauce: Spicy Fig Jam
Why it works: “This combo is all about contrast and intensity,” explains Gable. “The spicy fig jam sauce is made with roasted figs, chile flakes and a splash of balsamic, and it brings a sweet heat and sticky texture that plays beautifully against the sharp, salty funk of blue cheese crumbles.” Consider adding prosciutto or arugula for extra layers of flavor and texture. “This is the kind of LTO that feels indulgent, elevated, and just edgy enough to spark buzz.”

DOUBLE YOUR PLEASURE

Why grace your pizza with a single sauce when you can use two? Or even more? Sauce doesn’t have to be relegated to the base of your build. You can layer sauces, use a different variety as a drizzle over toppings and offer a third as a dip option. “When done thoughtfully, multiple sauces can create a layered, craveable experience that feels chef-driven,” says Gable. “The key is balancing intensity, texture and contrast, so the flavors build on each other rather than compete.”

When layering sauces, the base sauce sets the tone, he advises. A middle layer or swirl can add contrast or depth. Good options here include pesto, barbecue sauce or even infused oils. A separate finishing drizzle can deliver a final pop of flavor. Gable suggests hot honey, balsamic glaze or chile crisp as options that work with a wide variety of toppings.

AFP recommends the two-layer-plus-drizzle approach for creating a multi-sensory experience. Consider the following flavor-forward pairings:

Buffalo Cream Base + Roasted Garlic Pesto Swirl + Blue Cheese Drizzle
Why it works: Creamy heat comes from the Buffalo base, depth is delivered by the pesto and the blue cheese brings funky, cooling finish. It’s perfect with chicken or cauliflower toppings, says Gable.

Sweet Corn Purée + Jalapeño Lime Crema + Hot Honey Drizzle
Why it works: Sweet, creamy corn meets zesty heat and finishes with a sweet-spicy glaze, the chef explains. “It’s great with chorizo, cotija and/or grilled veggies.”

Black Garlic Alfredo + Balsamic Fig Jam + Truffle Oil Drizzle
Why it works: “You get deep umami from the black garlic, a sweet-tart richness from fig and a luxurious finish from truffle,” Gable says. “It’s a natural fit for mushroom-forward or prosciutto-topped pizzas.”

PARTNERSHIP SPARKS POSSIBILITY

Sauce is having a moment—and pizza can be its perfect playground. From audacious LTOs to craveable builds designed for social sharing, signature sauces offer a low-lift, high-impact path to differentiation—without adding back-of-house complexity. AFP offers a number of sauces in its Muy Fresco^® line that can be used as is or as the base for some plus-up applications. AFP also offers collaborative services to foodservice brands that want to create a custom sauce solution.

“At AFP, we’re genuinely passionate about collaborating with our customers to create signature sauces that push boundaries and spark excitement,” says Colleen Etheridge, senior marketing manager. “Flavor development isn’t just a service, it’s a shared creative journey. We love rolling up our sleeves and diving into the process with operators, chefs and culinary teams to bring bold, unexpected and on-trend ideas to life.”

AFP’s culinary team applies their expertise to your vision. “Whether our customer is dreaming up a globally inspired LTO or a nostalgic comfort-food twist, we bring deep flavor knowledge and technical know-how to help make it real—and scalable,” Etheridge continues. “We stay ahead of the curve on flavor trends, so we can help craft sauces that are delicious, relevant and buzzworthy.” When operators partner with AFP, they get a vendor who offers speed and flexibility, moving your project from small-batch testing into full-scale production, especially for short-run and seasonal offerings.

In a climate where brands feel pressed to scale back their inhouse R&D teams and resources, they simply can’t afford to deprioritize innovation altogether, especially with the potential loyalty of younger demographics on the line. When it comes to making the inherent popularity of pizza work harder and even more effectively, look for a thoughtful partner like AFP to step in, not as a vendor, but as a culinary collaborator—bringing fresh ideas, deep expertise and ready-to-scale solutions to the table. Your next big pizza thing could be just one sauce away.

Source:

Flavor & The Menu, https://www.getflavor.com/modern-pizza-builds-start-with-sauce/