Williams Sonoma Pizza Sauce, Artichoke & Garlic
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Considered the birthplace of pizza, Naples is famous for its pizzaioli (pizza makers) – artisans so revered for their skills that they were once awarded honorable titles by the monarchy. Made using only the finest, freshest ingredients, our authentic pizza sauce brings the tradition to your table. Artisan pizzerias rely on slow-simmered sauces like these as flavor foundations for their signature pizzas.
Artichoke & Garlic is a creamy, herb-seasoned sauce that combines California-grown artichokes and garlic with premium extra-virgin olive oil from Spain.
- Artichoke & Garlic, 1 lb. 2 oz.
- Each jar makes three 12" pizzas.
- Made in USA.
- A Williams Sonoma exclusive.
- Artichoke & Garlic Pizza Sauce: artichoke (artichoke hearts, water, salt, citric acid), water, extra-virgin olive oil, garlic, lemon juice, parsley, salt, marjoram.
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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 5 out of 5 by DBradshaw25 from Delicious as a pasta sauce I really liked this sauce. I did have to add salt to it. Also, If you want to increase the volume, add chicken stock. It was still great. I'd buy it again!Date published: 2015-11-03Rated 4 out of 5 by Vittles from Review of the San Marzano Variety We make Neapolitan-style pizza at home about once a week and usually do the dough, sauce, etc. from scratch. One night we tried this sauce instead of making our own. I see several negative reviews for the other flavors, but the San Marzano tomato one was great. Granted, $13 bucks a jar is a little steep for pizza sauce, but this would be the go-to sauce for us if we didn't enjoy making our own.Date published: 2015-06-13Rated 1 out of 5 by ILoveLucy from Lacks flavor Bland, bland, bland...absolutely no flavor as a pizza topping. We used the sauce as a base for our grilled pizzas adding diced chicken, olives, vidalia onions, and asiago cheese as toppings. It was nothing exciting. I guess I will try the remaining sauce as a pasta filler to see if this may change our opinion. Otherwise, we were not impressed. Taste testers were 50, 40 and a preteen.Date published: 2014-06-24Rated 4 out of 5 by Francene from Garlic Artichoke Pizza Sauce I used it on Pasta with Shrimp and Linguine and it was wonderful!!Date published: 2014-03-18Rated 1 out of 5 by MariK from YUCK its horrible I really love garlic. I also love artichokes so I thought I would love the garlic artichoke pizza sauce. It was nasty. One bite and I had to spit it out. No one in the family could get past the first bite. I tried it again with a different dough and no other toppings, again, it still tasted bad. I returned it cause no one liked it.Date published: 2014-02-14Rated 1 out of 5 by doublero from Artichoke was a total failure This review is for the garlic artichoke flavor. I visited my local shop to buy some gluten free pizza dough, and thought this sauce looked interesting. I decided to buy it and made a pizza with fresh mozzarella, mushrooms, and bell peppers. I was severely disappointed when the sauce covered the entire pizza with a bland taste. On top of everything else, the texture was absolutely awful. It felt like chunky applesauce with an acid aftertaste. Truly horrendous.Date published: 2014-01-29Rated 3 out of 5 by PMartin from Good but not outstanding We thought this sauce was decent. It was just a little heavy handed with spices for us; we prefer the tomato flavor to take center stage and felt the spices dominated too much. They were the prominent flavor for us, and it overshadowed the pancetta and bacon. We didn't detect much in the way of heat. I'll finish the jar, but I won't buy again.Date published: 2013-10-23Rated 5 out of 5 by Sheebz from Very good & authentic BBQ sauce I got to taste this sauce at store in Troy and I liked it so much that I had to buy it right away.Tried it with chicken pizza & came out perfect . Next time I tried making BBQ chicken enchiladas & it was an instant hit. So instead of enchilada sauce , I covered tortillas with this sauce gently & sharp cheddar on top and baked em .... Everyone loved these enchiladas .Date published: 2013-09-03