In a pan or kadhai, heat olive oil on low flame.
Add Ginger, garlic paste and mix it till the ginger garlic paste turns abit brown.
Add in the tomato puree. Switch the flame to medium heat and mix again.
Add salt, oregano, black pepper powder, salt and add the baking soda.
When the puree starts bubbling up, add the chilly sauce and regulartomato sauce.
Cover the lid and cook for 5 minutes.
Once the oil separates from the puree, your pizza sauce is ready.
Switch off the gas. Cool the sauce completely.
Store the sauce in a glass jar and store it for 5-7 days in refrigerator.