Italy is the birthplace of pizza, but in our country this dish is no less popular. However, if Italians prefer to make their open unleavened cake, covering with a minimum amount of sauce and filling, to be used as a snack afterwards, then our compatriots believe that this culinary product should be as filling as possible, capable of replacing a full meal. Both the fillings and sauce, our fellow citizens prefer to put a lot in the Italian pie, without saving the ingredients. Typical for this type of baking tomato sauce, if you add too much of it, can kill the taste of other ingredients, as it itself has bright organoleptic qualities. The solution is to use cream pizza sauce. Its delicate taste allows you to use it in any quantity without risking to spoil the dish. It goes well with chicken, ham, mushrooms, mussels and other products that are most often used as a filling for an Italian pie, so they won't spoil the pizza, especially if you find the right recipe for this liquid seasoning.
Cooking Features
The process of making most types of cream sauce is not complicated. If the culinary experience is very small, then the first attempt at preparing a white sauce may not be entirely successful, but flaws can be corrected in this case. Knowledge of the basic rules of cooking liquid seasoning from cream can generally protect against failures, this will allow to get the expected result from the first time.
- The group of cream sauces includes liquid seasonings, which have a pronounced creamy taste. Usually they are made from cream, but may not contain them. Then the main ingredient is milk, and to enhance the creamy notes, butter and cheese are introduced into the composition.
- A classic cream sauce is a white sauce made from cream, thickened with flour. However, the cooking technology may be different. Sometimes cream thickens eggs, starch. The choice of sauce preparation technology depends on the specific recipe, however, the options when the cream is simply boiled for a specific thickness without using any thickeners will not work for pizza, since this sauce will be too liquid, it will drain from the dough and soak it.
- Thickening the sauce with flour, it is important to ensure that it does not form flour lumps. To do this, the flour is first fried in butter or in a dry frying pan, then cool cream is poured to it in a thin stream. The contents of the pan during the introduction of the cream should be whipped with a whisk. If the formation of lumps could not be avoided, the sauce will have to be drained through a sieve, and only after that it will be possible to proceed to the next stage of the preparation of liquid seasoning.
- Medium-fat cream is the most suitable for making sauce.
- When using cheese or butter for making sauce, pay attention to their composition. If it includes plant products, it is advisable to refrain from buying. From the spread and low-quality cheese product tasty seasoning will not work.
- Creamy sauce should be allowed to cool slightly before using it to grease the pizza. Then it will thicken, and it will become much easier to work with it.
Many varieties of white cream-based sauce are suitable for pizza, but the most successful additions to the Italian cake are cream seasonings with the addition of spicy Italian herbs, garlic, mushrooms, and cheese.
Classic pizza cream recipe
Composition:
- cream with fat content of 20% - 0, 2 l;
- butter - 40 g;
- wheat flour - 100 g;
- salt, Italian dried herbs - to taste.
Method of preparation:
- Pour the sifted flour on a dry, hot frying pan, fry it to caramel color.
- Add butter. Mixing flour with butter with a spatula, wait until the butter has melted.
- Beat in flour and butter with a whisk, pour a thin cream over them.
- Add salt and dried herbs. Boil the sauce, stirring with a spatula, until it has a creamy consistency.
Allow the sauce to cool slightly and use as directed. It is suitable not only for pizza, but also as a thick gravy for dishes from chicken, fish, as well as pasta.
Creamy sauce with garlic and nutmeg for pizza
Composition:
- medium fat cream - 120 ml;
- butter - 50 g;
- wheat flour - 70 g
- garlic - 2 cloves;
- nutmeg - 1 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Cut the garlic into thin plates.
- In a saucepan, melt the butter.
- Put garlic plates in the butter and fry them until a distinct garlic smell is heard.
- Remove garlic from oil.
- Sift flour, pour it into a saucepan, mix.
- Whip the flour and butter with a whisk, pour the cream into the saucepan. Stir them so that no lumps are left in the sauce, strain it if necessary.
- Add salt, pepper and nutmeg. Cook the sauce for 3-5 minutes until it thickens.
A fragrant sauce prepared according to this recipe is especially well suited for pizza with seafood. A good idea would be to use it also for pizza with chicken, mushrooms, ham.
Cream Cheese Sauce for Pizza
Composition:
- cream with fat content of 20% - 0, 2 l;
- hard cheese (parmesan or similar) - 100 g;
- garlic - 4 cloves;
- butter - 40 g;
- wheat flour - 20 g.
Method of preparation:
- Cut garlic cloves lengthwise into 2-3 pieces.
- Chop grated cheese with small holes.
- Sift flour.
- Put the oil in a saucepan. Put it on slow fire.
- When the butter has melted, put garlic in it, fry it for 3 minutes.
- Remove the garlic from the oil, add flour.
- Fry until the flour mass becomes caramelized.
- Beating the contents of the skillet with a whisk, enter the cream.
- Pour in the cheese. Heat the sauce, stirring with a spatula, until the cheese is melted, dissolved in cream.
Unlike regular cream sauce, seasoning prepared with cheese should be used still hot, because after cooling it will become too dense and friable, it will be impossible to use it for its intended purpose.
Creamy Egg Sauce for Pizza
Composition:
- egg yolks - 2 pcs .;
- wheat flour - 40 g;
- cream with fat content of 20% - 0, 25 l;
- salt, seasonings - to taste.
Method of preparation:
- Wash the eggs. Smash them by separating the yolks from the proteins. Whisk with a whisk.
- Heat the flour in a dry pan to a caramel color.
- Whip the contents of the pan with a whisk, pour in the cream.
- Add salt and spices.
- Cook the cream for 10 minutes, stirring it with a spatula.
- Pour the thickened cream into the whisking container.
- Allow the cream to cool slightly. Begin to beat them.
- Gradually add the yolk mass.
The sauce according to this recipe is a convenient consistency, it is easy to put on flour basis, and when baking pizza it will thicken and hold the filling.
Creamy sauce is well suited for pizza stuffed with seafood, ham, chicken, mushrooms. For Italian pie with pickled cucumbers or smoked sausage, it is advisable to use another seasoning.
