Classic pizza sauce

The birthplace of pizza is Italy, but in our country this food is no less popular. However, if the Italians prefer to make their open-faced pie from unleavened dough, covering it with a minimum amount of sauce and filling in order to later use it as a snack, then our compatriots believe that this culinary product should be as satisfying as possible, capable of replacing a full lunch. Our fellow citizens prefer to put a lot of filling and sauce into an Italian pie, without skimping on ingredients. Tomato sauce, typical for this type of baking, if added too much, can overwhelm the taste of other ingredients, since it itself has strong organoleptic qualities. The solution is to use a creamy pizza sauce. Its delicate taste allows you to use it in any quantity without the risk of spoiling the dish. It goes well with chicken, ham, mushrooms, mussels and other products that are most often used as Italian pie filling, so they won’t ruin your pizza, especially if you choose the right recipe for this liquid seasoning.

National pride at home

In Italy, pizza is a treat for any meal; it can be eaten for breakfast, lunch and dinner, as well as in between meals. The main focus of the dish is on the dough, cheese and dressing. Outside the country, the flatbread is most often served as a snack and more attention is paid to the filling. But we can’t forget about pizza sauce.

The simplest option for flavoring a flatbread is ketchunez - ketchup and mayonnaise mixed in equal parts. But you can spend very little time and surprise guests and household members not only with soft dough and hearty filling, but also with original dressing.

Real Italian pizza sauce goes perfectly with smoked meats, meat, bacon and ham. It is made from tomato mass, the addition of greens to which gave impetus to the “birth” of new dishes. One of them is a favorite among southerners, basil pizza sauce. It is this “grass” that most subtly accentuates the tomato notes.

White sauce will more effectively highlight the taste of mussels, shrimp, oysters and other seafood. It can be prepared using cream, milk, sour cream, mayonnaise, broth and even kefir.

The third, green version of the topping does not go well with complex fillings; it is better to combine it with stuffing of vegetables or fish fillets.

What you need to make the sauce, main ingredients

You can make any pizza, be it Margherita or Four Cheese, using a variety of doughs, but the sauce always plays a decisive role in it.

It should be juicy, bright, quite rich, but at the same time not interrupt the taste of the dish itself, but only set it off.

Traditionally, it is customary to distinguish three types of sauces:

Red is prepared on a tomato base. You can use both fresh and canned tomatoes for this. In the first case, it is better to choose sour varieties so that the taste of the filling is not bland. If you don’t have tomatoes on hand, you can use ready-made paste. The effect, of course, is not the same, but still, with some effort, the result will be quite decent.
White sauce is not so popular on pizza, but it also has its connoisseurs. It is usually prepared with cream or soft cheese. It happens that kefir is added to the composition.
Green sauce is a rarity in our pizzerias and on our tables. Usually this is a classic pesto based on basil, which gives the mass color. But there are other, more exotic options, which we will discuss below.

The first type of sauce is usually used on meat pizzas. It goes well with sausages, pork, bacon, and olives. Creamy dressing is often used to lubricate a dish with seafood - salmon, shrimp, mussels. It is also best added to pizza with mushrooms and vegetables. But cheeses and chicken are “friends” with both types of sauces. As for green, it is very self-sufficient in itself, and therefore does not combine with complex fillings. It can be supplemented with poultry, vegetables, fish, olives.

Red pizza sauce like in a pizzeria

Each housewife, through trial and error, chooses the optimal recipe for pizza sauce. However, there are classics that will appeal to many.

We recommend! If there is too much spread, then you can add Italian pizza sauce by serving it with pasta, poultry or meat, vegetables or meatballs. By the way, by splashing water into it, you will get a very good gravy for stewing cabbage rolls.

Let's distribute it on the desktop:

1 kg of tomatoes;
2 medium onions;
6 cloves of garlic;
1 piece each of bell pepper and hot pepper;
4 tbsp. olive oils;
0.5 tbsp. l. paprika and salt without a slide;
a pinch of spices: oregano, savory, basil, and rosemary.

Let's start cooking:

We cut the washed tomatoes on the bottom side in the shape of the letter X and place them in boiling water for a minute. When the skins begin to curl, transfer them with a slotted spoon to ice water for a few seconds. Now we easily separate the skin from the pulp.
Cut the tomatoes into slices and place them in a heat-resistant bowl with heated oil.
We remove the onions and garlic from the husks, chop them into “dust”, and send them to stew with the tomatoes.
After 5-7 minutes, add spices, add some salt and then simmer for about half an hour.
We beat the fragrant tandem with a blender and bring it to a boil again.

Classic pizza sauce made from fresh tomatoes

Let's start with classic tomato sauces. Their beauty is that they are universal. This sauce can be used not only for pizza, but also for making spaghetti or as a base for Bolognese sauce.

Therefore, they usually prepare quite a lot of it at once and store it in the refrigerator.

Ingredients:

1 kg tomatoes
1 tsp salt
1 tsp Sahara
3-4 cloves of garlic
1-2 tbsp. l. olive oil
1 tsp paprika and a little black pepper
Dried basil and fresh basil leaves

Preparation:

1. Tomatoes need to be peeled and blended with a blender.

To make the peel peel off easily, place the tomato in boiling water for 5 seconds.

2. Finely chop the garlic or squeeze it with a garlic press and fry for 3-5 minutes over medium heat with olive oil. We wait until it is covered with a golden crust and pour in the tomatoes chopped in a blender.

3. When the sauce thickens, add finely chopped fresh basil leaves.

4. There is no need to time the cooking time; as long as you add spices and stir, the sauce will already be ready. But you can wait longer and achieve a thicker consistency. Cool the finished sauce and store it in a jar in the refrigerator.

The finished sauce can be stored in the refrigerator for 10 days.

White pizza sauce like in a pizzeria

Cafe visitors often wonder how to prepare a pizza sauce that is as similar as possible to the one in fast food. It turns out that this is not so problematic.

It is not necessary to use meat broth. You can choose it as you wish. For example, vegetable broth is considered good for vegan pizza, and fish broth is considered good for seafood filling.

Ingredients:

500 ml of meat/fish broth or vegetable broth;
1 tablespoon wheat flour;
2-3 cloves of garlic;
70 gr. butter;
a little ground black pepper and salt to taste.

On a note! Flour gives the gravy thickness. For medium density broth dressing, 1 tablespoon per 1.5-2 cups of liquid is usually sufficient. When adding flour, you need to take into account the density of other ingredients. The consistency is thickened by vegetable puree, cream, mushrooms, etc. You can replace flour with potato or corn starch.

Step-by-step cooking instructions:

We remove the garlic from the husk and chop it very finely.
Melt a piece of butter in a saucepan, sprinkle with flour and sauté until caramel-colored.
Gradually add the broth into the mixture, stirring the flour so that it does not form lumps.
We make the fire so intense that the broth does not boil, but only bubbles gently.
After 2-5 minutes, salt and pepper the preparation, add garlic and simmer for another 5 minutes under the lid.

Coat the cakes with the chilled seasoning. Plus, this easy-to-make pizza sauce can take the edge off the heat or spiciness of the topping when tossed with it before topping with cheese.

Classic sour cream and garlic sauce for pizza

And we’ll finish the selection with another classic white sauce. Sour cream and garlic sauce goes well with meat and therefore goes well with minced meat, beef, tongue and other meat products.

Ingredients:

200 grams of sour cream (fat content 30%)
2-3 cloves of garlic
Salt - to taste
Dill greens

Preparation:

1. This recipe also comes down to chopping and mixing all the ingredients together. In this case, it is better to pass the garlic through a press, rather than chop it with a knife, so that it has the consistency of mush.

You need to add salt to the sauce depending on the pizza filling. If, for example, there are pickles on the pizza, then the sauce can be left without salt at all

Well, today we have taken another step towards learning how to cook pizza not as food for a quick snack, but as an independent original dish, as they do in the homeland of pizza - in Italy.

As you can see, preparing the sauce does not always take much time and I think you will agree with me that it is better to prepare one of the presented recipes than to fill the pizza dough with regular ketchup or mayonnaise.

Well, that’s all for today, thank you for your attention.

It's hard to find a person who doesn't like pizza. There is sure to be a filling that will win the heart of the most picky gourmet. Some people like thin pizza, others like thick crust made from yeast dough. But its main secret is not at the core. It's in the sauce. That’s why today we’ll try to make a real pizza sauce - the recipe, just like in a pizzeria, will definitely not leave anyone indifferent! Let’s not talk for a long time, but let’s immediately get down to the practical part. Open the refrigerator, there will probably be everything we need there.

Pizza sauce made from mushrooms and milk cream

Crispy sheet with creamy mushroom filling - simply delicious! To prepare you will need a blender.

Let's buy:

200 gr. champignons, boletus or chanterelles (thawed ones are also suitable);
200 ml cream (from 20%);
100 gr. sweet butter 82.5%;
1 tbsp. l. premium wheat flour;
salt and pepper - as needed.

Let's get down to business:

Carefully! Forest beauties must be cleaned in advance and boiled for 30-40 minutes after they boil. This will protect you from unpleasant health surprises.

We simmer the washed, chopped mushrooms in butter (substitution with other fats is not acceptable) until a golden hue appears on them. Sprinkle the pieces with flour and grind thoroughly.
Slowly pour in the cold cream and at the same time rub the mixture with a silicone spatula.
Salt and, if necessary, pepper. Boil for 8-10 minutes over low heat, cool slightly and beat. It is better to do this not with a whisk, but with a mixer or blender.

A delicious, fluffy pizza sauce would also go well with spaghetti and meatballs.

Pizza sauce with cheese and cream

The most suitable cheese variety, a classic of Italian cooking, is Parmesan. But you can replace it with cheddar, mozzarella or gouda - use what you have on hand. At the same time, remember that not all cheese melts equally evenly; some form unpleasant crumbs, which can only be gotten rid of by beating the mass with a blender.

We will need:

200 ml cream;
100 gr. cheese;
1 table. spoon of wheat flour;
2 table. spoons of sweet butter;
3 cloves of garlic;
1 pinch ground black pepper;
salt - to taste.

Algorithm of actions:

Three cheeses on a grater, choosing the side with the smallest holes on it.
Peel the garlic cloves and press through a garlic press.
In heated oil, saute the flour until golden, then gradually add cream into it and mix.
While stirring the mixture, wait for it to thicken.
Now you can add cheese and garlic.
Salt, pepper and don’t forget to stir the mixture.
When the cheese is completely melted and the dressing becomes more or less homogeneous, you can start coating the cakes.

This dish goes great with chicken and rabbit, shawarma and homemade chips.

Creamy garlic and nutmeg sauce for pizza

Compound:

medium fat cream – 120 ml;
butter – 50 g;
wheat flour – 70 g
garlic – 2 cloves;
nutmeg – 1 g;
salt, ground black pepper - to taste.

Cooking method:

Cut the garlic into thin slices.
Melt the butter in a saucepan.
Place the garlic slivers into the oil and fry them until a distinct garlic smell is released.
Remove garlic from oil.
Sift the flour, pour it into the saucepan, stir.
While whisking the flour and butter, pour the cream into the saucepan. Stir them so that there are no lumps left in the sauce, strain it if necessary.
Add salt, pepper and nutmeg. Cook the sauce for 3-5 minutes until it thickens.

The aromatic sauce prepared according to this recipe is especially suitable for pizza with seafood. It would also be a good idea to use it for pizza with chicken, mushrooms, and ham.

Green pizza sauce

Mediterranean cooks often use pesto as a pizza sauce. Fresh herbs, a thick nutty aroma, a creamy, delicate structure - all this gives a wonderful taste to both meat and fish. Pine nuts are expensive these days, so below is an adapted, more budget-friendly analogue of the green “coating” for the yeast leaf.

We stock the following products:

0.5 cups sunflower seeds (any nuts);
1/4 tbsp. olive oil;
3 cloves of garlic;
0.5 tsp hot dried pepper;
1 bunch of cilantro or basil;
salt - as needed.

Making:

We wash the greens under a cold shower, dry them and chop them as desired.
Remove the husks from the garlic.
Place all ingredients, except oil, in a blender bowl and blend.
We switch the device to low speed and continue to beat, while simultaneously pouring in the oil in a thin stream.

When the consistency of the dressing reaches homogeneity, the pizza sauce is considered ready. Apply the required amount to the cakes, and divide the excess into portions and store in the freezer.

Garlic sauce for pizza (Caesar)

There are so many options for garlic sauce. You can simply press the garlic through a press, pour it into a jar of olive oil, add salt and let it brew for 3-5 hours. Refined and European. Well, we like it fatter and angrier.

garlic - half a head;
sour cream - 6 spoons;
olive oil - 2 tablespoons;
lemon juice.

There is no need to stew or fry anything. Simply crush the garlic in a mortar, add salt, oil and lemon juice. Whisk. Then gradually add rich sour cream and continue whisking until the sauce comes out light and airy.

By the way, French aioli is also suitable as an excellent garlic dressing for pizza. Not all laurels go to the Italians. Grind the raw yolk with garlic, add butter, whisking. Add salt, pepper, add a little vinegar and water. Beat well.

Mushroom sauce for pizza with chicken

Delicate poultry meat is not very capricious, but goes better with white sauce than with red sauce. You can simply season the stuffing of the finished product with fresh tomatoes.

The arsenal should include:

2 glasses of milk;
1 cup fresh mushrooms;
60 gr. butter;
2 cloves of garlic;
70 gr. parmesan cheese;
1 tablespoon flour;
salt - to taste;
1 pinch of ground black pepper;
a couple of sprigs of fresh herbs.

Let's cook:

Grind the cheese on a fine grater and set aside for now in the refrigerator.
Rinse the greens and chop.
Peel the garlic and chop it finely.
Chop/chop the washed mushrooms in a blender, if desired.
Heat a frying pan with oil and fry the mushrooms in it.
Next, sauté the flour in the mushroom mixture.
Gradually pour milk into the pan.
Continue stirring the mixture over low heat until thickened and smooth.
Now add cheese, garlic and spices.
Stir the gravy again until smooth.
At the very end, sprinkle with chopped herbs and mix again.

The nutritious topping does not require high-calorie filling; if desired, the dough can be baked only with it.

Hawaiian Pizza Sauce

Chicken meat and sweet pineapple on a crispy flatbread is a rather original flavor combination that requires appropriate dressing. It should not spoil, but rather accentuate the combination of components.

Let's prepare:

tomatoes in their own juice – 200 gr.;
garlic – 3 cloves;
onion – 1 pc.;
olive oil – 3 tbsp;
Provençal dried herbs – 1.5 tsp;
to taste – sugar and salt.

Let's create a culinary masterpiece:

Peel the tomato berries and beat with a blender. Peel the garlic and onion, chop the first into small cubes, and cut the second in half lengthwise.
Heat the oil in a heat-resistant container and sauté the garlic cloves in it. When the pieces of the vegetable darken, having released all the juice, remove them and fry the onion in aromatic oil. Pour tomato puree into the onion and reduce the heat.
Simmer, stirring, until the dressing thickens. Add spices, mix well again and simmer for two minutes.

The pizza sauce should sit a little under the lid to be more fully saturated with the aroma of herbs.