One of the most popular pizza sauces in Italy is the traditional garlic sauce. It is optionally used in a variety of Italian dishes, but in classic pizza its presence is a must.
This sauce is based on unrefined extra virgin olive oil. As for the rest of the ingredients, there are many options for flavor combinations. You can add herbs, hot peppers, tomatoes (dried, dried or fresh) and various spices.
However, all this is just an addition to the basic recipe, for which you will need:
Olive oil (150 g):
Fresh and juicy garlic (3 cloves);
Salt (a quarter of a teaspoon).
We clean the garlic, chop it very finely (you can grate it or pass it through a garlic press) and rub it with salt, adding a little olive oil in the process. Then we put the finished mixture in a glass container (preferably dark glass) and pour it with slightly warmed olive oil. Mix thoroughly and leave to infuse (at least three hours) in a shaded cool place. After this time, the garlic will “give up” its aroma, endowing the oil with a spicy taste. You can store garlic sauce in the refrigerator for about 10-14 days, shaking occasionally.
Traditionally, this sauce is smeared around the edge of a freshly baked pizza. However, in no case should you use this garlic sauce before placing the pizza in the oven, as the taste of the sauce will not change for the better during heat treatment.
This delicious garlic sauce is also served with pizza after it has been cooked. It is ideal for meat and vegetable fillings, adding spice to the finished dish. The sauce is quite spicy, so if desired, the amount of garlic in it can be reduced. It is made very quickly, and it can be stored in the refrigerator for about five days.
To make garlic mayonnaise sauce you will need:
Sour cream 20% (60g);
Fatty mayonnaise (300 g);
Garlic (one large head);
Black pepper;
Mix sour cream and mayonnaise in a deep and not too wide bowl, add salt and pepper. Peel the garlic and run it through a garlic press. We spread the garlic mass to sour cream with mayonnaise. Slightly beat the resulting mixture with a whisk. The sauce is ready.
This is a famous French garlic sauce, traditionally served with various meat and fish dishes, including pizza. A particularly delicate creamy garlic taste is achieved by spreading this sauce on the edges of a still hot, freshly baked pizza.
To properly prepare aioli, you will need the following ingredients:
Yolk (1 pc);
Garlic (4 large cloves);
Refined vegetable oil (0.2 l);
Water (teaspoon);
Vinegar (tablespoon);
Salt (a third of a teaspoon);
Black pepper (one third of a teaspoon).
At home, the sauce is best prepared by hand, as it will require constant whipping and control, which is difficult to achieve when using a mixer or food processor. And the motor of these devices may not withstand a constant load.
So, to begin with, we grind finely chopped garlic to a mushy state (to speed up the process, you can pass it through a garlic press). Then we add the yolk to the garlic, whisking it slightly (but not much!) and start adding vegetable oil to the mixture by half a teaspoon, gently kneading with a whisk. It is better not to add oil in large portions, as the sauce will simply delaminate, and you will have to start all over again.
The result should be a thick sauce similar to mayonnaise. After that, add salt, pepper and vinegar, and at the very end - water. And immediately whisk the mixture thoroughly. Aioli is ready.
To give the taste of the sauce more sophistication, you can add finely chopped greens.
Cheese sauce for pizza is a very common dressing. Its homeland, of course, is Italy - a country where they came up with a dish adored by millions - pizza.
The history of the conquest of the world by pizza
We eat pizza everywhere: at home, in restaurants, on the run. About three billion pizzas are sold each year in the United States of America alone, averaging 46 slices per person. People have been eating pizza in one form or another for centuries.
Even in ancient times, pieces of cakes topped with wild berries and fruits of trees served as simple and tasty food for travelers. But it was at the end of the 18th century that the pizza that we now know appeared in Naples. At the beginning of the XVIII century, Naples became one of the largest cities in Europe and continued to grow rapidly. Thanks to international trade and a constant influx of peasants, its population increased from 200,000 in 1700 to 399,000 in 1748.
The development of the urban economy did not keep pace with such a growth in population, which led to the impoverishment of the inhabitants of the city. Pizza has become an ideal food for people who are always looking for work: cleaners, messengers, shoe shines, handymen. The simplest was prepared with garlic, lard and salt, and cheese, tomatoes and basil were added to expensive options.
Italian immigrants who came to America at the end of the 19th century introduced the world to pizza. There she found her second home and began the story of conquering the world. It was in the USA that cheese sauce became the most popular pizza dressing, the cooking options of which will be presented later.
White cheese sauce with garlic
The time for preparing the ingredients for cooking will be 10 minutes. You will need:
- butter - 2 tablespoons;
- olive oil - 1 tablespoon;
- finely chopped onion - ¼ cup;
- chopped garlic - 2 large cloves;
- sifted flour - 3 tablespoons;
- milk - 1 glass;
- grated parmesan - ½ cup;
- chopped fresh basil - 2 tablespoons;
- chopped fresh oregano leaf - ½ teaspoon (optional)
- ground black pepper - on the tip of a knife.
Preparing the sauce is not at all difficult if you follow the following steps:
- Heat the olive oil in a small saucepan over medium heat; melt the butter in it;
- Put the onion and garlic in the heated mixture of oils, simmer until tender and flavor is released (about 1 minute).
- Add flour and stir until flour is browned and onion is translucent, 2 to 3 minutes.
- Mix milk, parmesan, basil, oregano, salt and black pepper with onion mixture. Cook, stirring, until cheese is melted and sauce thickens, about 5 minutes. Remove from fire.
On a note:
- instead of parmesan, you can use mozzarella cheese or a mixture of any three Italian cheeses;
- fresh basil can be replaced with dried if fresh is not available;
- if the sauce is too thick, you can add more milk in step 3.
Red cheese pizza sauce
The second most popular pizza sauce in the world is tomato sauce. We offer an original recipe that will delight both cheese lovers and fans of tomato dressing.
Ingredients:
- tomato paste - 170 g;
- warm water (45 degrees C) - 200 ml;
- grated parmesan - 3 tablespoons;
- chopped garlic - 1 teaspoon;
- honey - 2 tablespoons;
- anchovy paste - 1 teaspoon (optional);
- onion powder (dried onion) - ¾ teaspoon;
- dried oregano, marjoram, basil - ¼ teaspoon each;
- ground black pepper - ¼ teaspoon;
- cayenne pepper, dried red pepper flakes - 1/8 teaspoon each;
- salt - to taste.
Cooking steps:
- In a blender bowl, mix all the ingredients, beat until smooth. It is important to check that there are no unground pieces of cheese left.
- The sauce should be infused for 30 minutes to blend the flavors of all the ingredients.
- Spread the sauce on the pizza dough and cook it in the oven or oven.
What makes pizza special, incomparable taste? Of course, the sauce with which this dish is served. There are many recipes for pizza sauces. The most popular are creamy, white, garlic, classic and, of course, cheese.
Each pizza has its own toppings. For example, creamy sauce goes well with pizza with sausage, fish or vegetables, but cheese sauce is usually served with mushroom pizza. Classic sauce is the most common and is suitable for almost any Italian meal.
Which one to choose is up to you. But how best to make this pizza sauce, we will tell you!
Creamy pizza sauce
Ingredients :
- cream - 300 grams;
- flour (wheat) - 200 grams;
- butter - a teaspoon;
- granulated sugar - a teaspoon;
- yolks - two chicken;
- salt.
Cooking method:
- Grind the flour with salt and butter, slowly pour in the warm cream;
- Boil a little and pour in the chicken yolks whipped with sugar;
- Ready creamy sauce can be safely served.
Garlic pizza sauce
Ingredients :
Cooking method:
- To melted butter, add flour and mix everything thoroughly until smooth;
- Cook the mass, stirring constantly over low heat for about two minutes;
- Add warm milk, salt, pepper, parsley in a thin stream and increase the heat;
- Bring to a boil, stirring all the time;
- Remove from heat and add fried garlic in butter;
- Pour the finished mixture into a blender and beat until a homogeneous mixture;
- Refrigerate until completely chilled.
Ideal for any pizza, meat, fish or vegetable dishes.
Cheese sauce
Ingredients :
- milk - half a liter;
- flour - 70 grams;
- oil - 65 grams;
- egg - three;
- cheese - 250 grams;
- salt and pepper - to taste.
Cooking method:
- Fry flour in butter, salt and add hot milk;
- Bring to a boil, strain;
- In the mixture prepared for pizza, add cheese, butter, beaten yolks and pepper, grated on a fine grater;
- Mix everything well and chill a little.
Classic tomato pizza sauce
Ingredients :
Cooking method:
- Pour the tomato paste into an enamel bowl;
- Add water, granulated sugar, salt, oil and oregano, mix everything, boil and taste - if a little fresh, then add a little salt, and if sour - sugar.
Ideally, such a dressing should resemble tomato juice, which is seasoned with various spicy spices.
White sauce for pizza
Ingredients:
- Broth - 0.5 liters;
- Flour - a spoon;
- Oil - a spoon.
Cooking method:
- Fry flour, oil with a small amount of broth in a saucepan or deep frying pan. For meat pizza, the broth is taken from meat, and if from fish or seafood, then it is better to take fish broth;
- On vegetable broth, the sauce is universal;
- Gently pour the remaining broth into the browned flour, mix thoroughly;
- It is better to stir everything with a wooden spatula;
- Cook at a low boil for about 40 minutes, stirring occasionally;
- If foam forms, it is better to remove it;
- Strain the finished dressing through a sieve or clean gauze;
- Cool before serving.
Tomato sauce with garlic and basil
Ingredients :
Cooking method:
- We rub the tomatoes on a coarse grater or use ready-made grated canned tomatoes;
- Peel and chop the garlic;
- Wash the basil and chop into large pieces with your hands;
- Heat the pan, add olive oil and garlic;
- After five seconds, add the basil and simmer for about a minute over low heat;
- Then add the tomatoes and simmer a little more;
- Add salt, pepper and keep on fire for a few more minutes;
- Grind the dressing through a sieve;
- Simmer for another 10 minutes in a skillet.
Bon Appetit!
It's hard to find someone who doesn't like pizza. There is sure to be a filling that will win the heart of the most fastidious gourmet. Someone likes thin pizza, someone - on a thick crust of yeast dough. But its main secret is not at the core. He's in the sauce. Therefore, today we will try to cook a real pizza sauce - a recipe, like in a pizzeria, will definitely not leave anyone indifferent! We will not talk for a long time, but immediately proceed to the practical part. Open the refrigerator, there will surely be everything we need.
You can cook any pizza, even "Margarita", even "Four Cheeses" on the basis of a variety of doughs, but the sauce always plays a decisive role in it.
It should be juicy, bright, quite saturated, but at the same time not interrupt the taste of the dish itself, but only set it off.
Traditionally, it is customary to distinguish between three types of sauces:
- Red is prepared on a tomato basis. 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 fresh. If there are no tomatoes at hand, you can take the finished pasta. The effect, of course, is not the same, but still, with some effort, the result will come out quite decent.
- White sauce is not so popular in pizza, but it also finds its connoisseurs. It is usually prepared on the basis of cream or soft cheese. It happens that kefir is added to the composition.
- Green sauce is a rarity in our pizzerias and tables. This is usually the classic basil-based pesto, which gives the mass its color. But there are other, more exotic options, which we will discuss below.
The first type of sauce is usually used in meat pizzas. It harmonizes perfectly with sausages, pork, bacon, olives. Creamy dressing is more often smeared with a dish with seafood - salmon, shrimp, mussels. It is also best added to pizza with mushrooms and vegetables. But cheeses and chicken are "friendly" 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 meat, vegetables, fish, olives.
- Herbs are always added as additional ingredients to the sauce. These are basil, cilantro, dill and other herbs.
- Not without a hot pepper. Depending on preferences, you can use regular ground pepper or a piece of real cayenne.
- By the way, speaking of pepper, you can not forget about Bulgarian. Its delicate taste perfectly complements tomato dressings.
- For piquancy, garlic is often added to sauces. You can take fresh or dried - no matter which one is at hand. But, of course, if there is plenty to choose from, give preference to the young. It's more aromatic.
- Onions are also a frequent guest in the dressing. It is usually cut into the thinnest, almost transparent half rings. To eliminate a specific taste, onions are sometimes pickled.
- Be sure to include oil in the composition of the sauce. It must be neutral. It is better to take olive or sunflower, but refined.
- White sauces are prepared with the obligatory addition of butter and flour. Cream, sour cream, kefir, cheeses of all stripes can also be introduced here.
- Do not forget to add salt to the mixture so that it is not fresh. Sometimes the sauce also contains a pinch of sugar.
Housewives love to add mayonnaise everywhere. This is not the best ingredient in the composition of the dish. With the same success, you can spread pizza with ready-made Piquant tomato ketchup and not fool yourself.
Sauce recipes that are easy to make at home
So, for sure, a decent set will be assembled in the corners of the refrigerator, which is enough for our purposes.
To make pizza sauce at home, we need:
- selected vegetables (washed and peeled);
- knife and cutting board;
- saucepan or small saucepan;
- pan;
- blender;
- spatula.
It remains to decide on the type of filling and you can proceed.
None of the suggested recipes is canonical. You can easily modify them to suit your tastes and abilities.
Or maybe some recipe will inspire you to create an author's sauce.
Classic Italian pizza sauce
This recipe is a true classic. It is simple and versatile, like a black Chanel little dress.
The ingredients you need are the simplest:
- ripe tomatoes - 5 pieces;
- garlic - a pair of cloves;
- basil - a branch;
- oil - a spoon;
- hot pepper and some salt.
Canned tomatoes can be substituted for fresh tomatoes. It is also permissible to add tomato paste to the filling if the vegetables themselves are sweet, without sourness. Strong, sour tomatoes do not need to add pasta. So how do you make pizza sauce?
- Tomatoes are placed peeled. To make the skin easy to remove, throw the fruit into boiling water for 15-30 seconds (depending on the variety), after making a cross-shaped incision on the “butt”.
- Cut the peeled tomatoes into halves or quarters and set aside temporarily - let the excess liquid go away.
- Heat up a frying pan, pour oil into it.
- Finely chop the garlic or pass through a garlic press and fry.
- Add the tomatoes to the skillet and mash them with a fork until smooth. Reduce the fire to medium.
- While the tomatoes are simmering, finely chop the basil and add it to the pan near the end of the process.
- Remove the pan from the heat when the amount of tomato mass has been reduced by about a third. Rub it through a sieve and season with salt and pepper.
Traditional tomato sauce for pizza is ready - grease the cakes! It can be put in the refrigerator for 3-4 days, and left in the freezer for up to two months.
Tomato sauce for pizza
If you plan to use a complex multi-component filling, then give preference to a simple sauce, for example, from some tomatoes.
- Cut the tomatoes in half and place on a baking sheet. Sprinkle them with salt and pepper.
- Bake for a few minutes until done.
- Remove the skin from the tomatoes (it will already be easily removed), chop them with a blender and transfer the tomato mass to a saucepan. Boil for just a few minutes - you're done!
Creamy pizza sauce
The best choice would be a classic Italian fettuccine dressing.
Ingredients:
- 2 cups of the fattest cream (you can take homemade);
- a glass of grated parmesan;
- a third of a glass of milk;
- 4 tablespoons of butter (pre-melt);
- 2 tablespoons of flour;
- garlic and green onions.
- salt and pepper.
Let's get started!
- Saute chopped garlic until golden brown in butter.
- Add cream and milk, stirring slowly, heat but do not boil.
- Add flour to thicken the mixture. Depending on the fat content of the cream, its amount may vary, so pour a little. When the mass thickens, remove from heat.
- While the creamy sauce has not cooled down, pour grated parmesan, chopped onion into it. Salt and sprinkle with black pepper.
Mix well and use on pizza, pasta or simply on bread.
White pizza sauce
This is a very simple recipe that will require a minimum of cooking time. The taste of the finished filling is neutral, and therefore it is suitable for absolutely any filling.
Prepare:
- meat broth - half a liter;
- butter - 40-50 grams;
- a couple of tablespoons of flour.
Please note that for meat fillings, the broth will need meat, and for seafood, fish broth is suitable.
- Melt the butter in a saucepan and fry the flour in it, adding a couple of tablespoons of the broth.
- Slowly add the broth to the thick mass, stirring constantly.
- Let the mixture boil and cook for 10 minutes.
- Strain the finished filling and immediately grease the cake.
Tomato Paste Pizza Sauce
There is no tomato, there is a snowstorm outside, and there is only tomato paste in the refrigerator? Let her go!
- 2 spoons of pasta;
- a spoonful of oregano;
- two pinches of red pepper;
- some olive oil.
You can add garlic, herbs to the sauce and generally replace tomatoes with them in any of the recipes described. But the proposed option is an excellent base for the first experiment.
- Put the paste in a bowl and dilute with a little water.
- Pour dry oregano, add oil and red pepper.
- Season with salt and mix well until smooth.
You can start making pizza. Since we have gone the easy way, we can safely add sour cream and a little mustard - an excellent soft sauce will come out.
Sour Cream Pizza Sauce
If you plan to put mushrooms and chicken on pizza, then the sauce for it should be only sour cream! This is a classic combination of flavors, win-win and everyone's favorite.
- sour cream - a glass;
- melted butter - 1.5 tablespoons;
- flour - 3 tablespoons;
- two pinches of salt, pepper.
This is a traditional recipe, but you can change it up by adding two hard-boiled egg yolks and mustard. An excellent addition would be greens, garlic and a spoonful of regular tomato paste.
- Pour flour into the pan and fry. Let cool.
- Put the butter in the flour, heat again to melt it.
- Slowly add sour cream, stir constantly. Bring to a boil.
- Add pepper and salt. Boil for a few minutes and strain before using.
Garlic sauce for pizza (Caesar)
There are a lot of options for garlic sauce. You can simply push the garlic through a press, pour it into a jar of olive oil, add salt and let it brew for 3-5 hours. Elegant and European. Well, we love fatter, but meaner.
- garlic - half a head;
- sour cream - 6 tablespoons;
- olive oil - 2 tablespoons;
- lemon juice.
You don't have to boil or fry anything. Just crush the garlic in a mortar, add salt, oil and lemon juice. Whisk. Then gradually add fat sour cream and continue whisking so that 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 are given to Italians. Grind the raw yolk with garlic, add the oil, whisking with a whisk. Salt, pepper, add a little vinegar and water. Whisk well.
Unusual green sauce
Consider two options - truly European and oriental, Thai. Both are green, but completely different from each other.
People in Italy love pesto very much and use it, among other things, as a sauce for pizza.
There are only five ingredients:
- grated parmesan - 150 grams;
- vegetable (preferably olive) oil - 150 ml;
- peeled pine nuts (can be replaced with walnuts) - 4 tablespoons;
- garlic - a pair of cloves;
- basil - a lot!
Cooking takes a couple of minutes. Grate the cheese, greens with garlic and nuts in a mortar into a homogeneous gruel. Mix the resulting mass with cheese and butter - your pesto is ready to go to the cake.
Thai sauce has an emerald green color and a very unusual taste. The ingredients are also specific. But if you want to really surprise your guests, believe me - this is your choice.
So get ready:
- green chili - 4 pieces;
- bulb;
- garlic - 2 cloves;
- cilantro, lemon zest - a spoonful;
- oil - a spoon;
- cumin, turmeric, cinnamon - a teaspoon.
An unripe chili is not as hot as a red one, but if it seems too hot to you, replace some of it with green bell pepper.
- Remove seeds from peppers and chop. Grind onion and garlic with herbs in a blender.
- Put all the prepared ingredients in a saucepan, pour in the oil and simmer for a couple of minutes.
- At the end, add spices, and leave the mixture to infuse.
Quick Recipe
Guests on the doorstep and every minute counts? Book a quick recipe!
You will need:
- a can of prepared tomatoes;
- garlic;
- vegetable oil;
- any herbs.
Cooking fast. Cut the garlic into slices and brown in oil. Put in the tomatoes and mash with a fork. While the tomato-garlic mass “gurgles”, finely chop the basil, cilantro, dill, or whatever was found there. Pour everything into the pan, salt, cover with a lid and leave to reach while we prepare the filling and dough.
Gourmet Red Wine Sauce Recipe
Fast fill is great.
Now let's add frills for real gourmets:
- half a kilo of tomato;
- a glass of red wine;
- vegetable oil;
- onion, carrot, celery;
- garlic;
- thyme, basil, oregano, rosemary - a teaspoon each.
To prepare this sauce, first finely chop the vegetables and grind the herbs in a mortar.
- Saute vegetables in oil in a hot skillet.
- Add garlic, and immediately all the greens - let them thoroughly soak the vegetables with aroma.
- After a couple of minutes, pour the mixture with wine.
- While the wine is heating, remove the skin from the tomatoes and chop them finely. Pour into skillet.
- Stew for another half an hour, salt and leave to reach under the lid.
Before use, you can grind the mass in a blender until smooth.
Mushroom pizza sauce
This filling option is perfect for meat or mushroom pizza. Delicate and fragrant, but unobtrusive.
Components:
- ¼ kg of champignons;
- 250 ml of fat (35% or more) cream;
- a couple of tablespoons of flour;
- dill and a pinch of salt.
If you like, add garlic or sautéed onions to the sauce.
- Cut the mushrooms and throw into the pan. Simmer until the juice is released.
- Add cream and bring mixture to a boil.
- Add flour little by little to thicken the mixture.
- At the end, salt and sprinkle with finely chopped herbs.
It is better to grind the whole mass in a blender so that the mushroom taste is somewhere on the periphery, without interrupting the main components of the pizza.
Sauce "Neapolitania"
This sauce smells like the sun of the southern coast of Italy, where one of the largest cities in the country, Naples, stands. Pastas and pizzas with the addition of the classic tomato sauce with onions are incredibly popular here. We called it "Neapolitania" or "Neapolitano". For cooking you will need:
- half a kilo of fresh tomatoes;
- large onion;
- clove of garlic;
- 4-5 tablespoons of oil;
- basil;
- salt, a pinch of sugar and black pepper.
Traditionally, we start cooking by peeling the tomato from the skin.
- Chop the onion as finely as you can, it will have to completely “disperse” in the tomato mass, leaving only its taste.
- Grind the garlic into a pulp so that the pieces do not come across in the finished sauce.
- Cut the tomatoes.
- Chop the basil. Optionally, you can add oregano to it (oregano, in our opinion).
- Heat up a frying pan, add oil and add onions. Fry until golden. Add garlic and saute for another minute.
A spicy mixture of vegetables will well set off the taste of the meat filling.
- 3 fleshy tomatoes;
- 2-3 pickled cucumbers;
- 250 grams of champignons;
- garlic, a couple of cloves;
- carrots, onions;
- a third cup of sour cream.
Prepare all the ingredients: peel and chop the tomatoes, cucumbers, champignons, finely chop the onion and garlic, rub the carrots.
- Fry the mushrooms, add onions and carrots to them.
- When the vegetables are half cooked, transfer the tomatoes and cucumbers to them.
- Pour the whole mass with sour cream, bring to a boil. At the very end, add garlic, salt and pepper.
You can leave the sauce in this form, but it is better to grind everything well with a fork, mixer or blender.
Burning spicy tomato sauce
And in this recipe, tomatoes are not present at all, but no one will forbid them to be added if you have such a desire.
- 3-4 large Bulgarian peppercorns;
- half a glass of chicken broth;
- basil leaves;
- a pinch of chili;
- salt.
Cooking does not require special culinary skills. Everything is simple. Roast the peppers on a baking sheet until tender, then remove the peel from them and chop into a pulp with a fork or blender. Transfer the mass to the pan, add spices and herbs, pour the broth. Boil the filling over low heat until it thickens.
Any of the proposed sauces is not difficult to prepare and will succumb even to a young hostess. Therefore, feel free to start culinary experiments and be sure - it will turn out delicious!
