Traditionally, the Mediterranean dish was prepared without sauce in the modern sense - the dough base was smeared olive oil, a kind of puree of crushed tomatoes was laid out on top and cheese was always added. Italians are very jealous of their original recipes, but each country has its own national flavor, thanks to which classic recipes take on new forms. Culinary experiments yielded a stunning result: the strict canon - tomato filling - has changed beyond recognition: even in its original version, it varies from simply grated ripe vegetables with spices to carefully prepared pasta, observing the smallest details.
The five most commonly used ingredients in recipes are:
However main task dressing for your favorite baked goods - make it soft and highlight the taste of the filling. The rules for successful cooking are very simple - this is the use quality products and their proper combination. For flatbread with meat or sausage, it is best to use classic tomato-based sauces; for mushrooms or seafood, it is better to use white sour cream or creamy dressings. Fans of non-trivial solutions will appreciate the soy taste, and those who love garlic should remember that it is customary to lubricate the edges of the finished baked product with a gravy containing a lot of garlic.
Delicious and aromatic pizza is a traditional dish of Italian cuisine. There are a huge number of recipes for preparing this wonderful dish. They may vary appearance, size and filling, but they are united by certain rules, compliance with which is mandatory. They consist not only in preparing special dough and filling. The main requirement is homemade pizza sauce. Once you learn how to cook it correctly, you can create your own recipes for delicious dishes.
Technical and technological map (ttk) - a basic recipe compiled in accordance with the requirements of public catering. The map includes calculations of calorie content, number of components, weight finished product, processing losses. Knowing the Basics technological map You can learn how to make pizza sauce just like in a pizzeria or restaurant. A simple rule for selecting products will help you make a real Italian treat for every taste even at home.
Classic sauce
Traditional classic sauce, which is used in public catering, is considered universal. Sweet and sour red pizza sauce is made from canned or fresh tomatoes and is suitable for any topping.
Cooking time
: 40–50 minutes
Number of servings: 3 liters
Required Products:
- Tomatoes - 3 kg
- Onion - 600 g
- Garlic - 3 heads
- Hot pepper (red) - 3 pcs.
- Bell pepper (red) - 3 pcs.
- Provençal herbs (dried mixture) - 1 package
- Vegetable oil - 150 ml
- Salt - to taste
Cooking method :
- Ripe tomatoes need to be washed well and peeled. Canned tomatoes can be used own juice. Instead of three kilograms of fresh tomatoes, you will need a 2-liter jar of canned ones.
- Peel the onion and chop as desired.
- Peel the garlic and cut each clove into two or three parts.
- Wash the sweet and bitter peppers, cut off the stem along with the seeds and cut into 4–6 pieces.
- Grind the prepared vegetables using a meat grinder or blender. Pour the resulting puree into a convenient saucepan and place on low heat. Bring the mixture to a boil, then reduce the heat and simmer for another 20–25 minutes.
- Mix in a separate bowl vegetable oil, spices and salt. For this amount of food take 2 tablespoons of coarse sea salt, but if desired, the quantity can be reduced or increased - to taste. Delicious sauce for pizza is obtained by adding dried Provençal herbs. You can take a ready-made mixture, or you can add spices and seasonings separately. The classic composition of the mixture: basil, dill, oregano, parsley, rosemary.
- When the vegetable puree becomes homogeneous, add a mixture of oil and seasonings, mix well and bring to a boil over low heat. You don't need to simmer the pizza sauce for a long time.
- Once the mixture has cooled, you can prepare delicious homemade pizza.
Ready-made tomato pizza sauce can be prepared in advance and stored in a glass jar. Pour the hot seasoning into clean, sterile jars and seal. This tomato sauce recipe makes 6 pint jars.
Caesar sauce
Very beautiful and incredibly tasty pizza with white sauce is no less popular than the Mediterranean salad of the same name. Caesar sauce is made from raw egg, so it needs to be cooked just before making the pizza.
Cooking time
: 5 minutes
Number of servings
: 4
Required Products
:
- Olive oil - 100 ml
- Anchovies - 20 g
- Capers - 50 g
- Garlic - 2 cloves
- Dijon mustard - 2 tsp.
- Egg yolk - 4 pcs.
- White wine vinegar - 2 tsp.
- Parmesan cheese - 50 g
- Salt and pepper - to taste
Cooking method :
- Break it carefully chicken eggs and separate the yolks from the whites. Before making seasoning, make sure the ingredients are fresh.
- Cut the pickled capers and anchovies into small cubes.
- Peel the garlic and grate it. You can squeeze it out using a garlic press. Creamy garlic pizza sauce usually contains fresh ingredients. At home, you can add garlic powder.
- Grate Parmesan on a fine grater.
- Mix all products in a convenient bowl, stirring gently with a spatula or spoon. There is no need to blend the seasoning.
Incredibly soft cheese sauce for Caesar pizza is ready. It can be used to prepare dishes with vegetable and meat filling. The soft creamy cheese taste, unlike traditional mayonnaise, makes any dish even more aromatic and airy. This simple creamy white sauce recipe can be used to make salad dressing.
Simple sauce with mayonnaise
Quick sauce for homemade pizza is prepared in a few minutes. For preparation, you can use both homemade and store-bought mayonnaise.
Cooking time
: 5 minutes
Number of servings
: 4
Required Products
:
- Mayonnaise - 100 g
- Table vinegar - 1 tbsp. l.
- Table mustard - 1/2 tsp.
- Salt and allspice - to taste
Cooking method :
- Before preparing the pizza sauce, mix salt and pepper separately - this will make the dressing more flavorful.
- In a convenient bowl, mix mayonnaise and mustard.
- Pour in the bite in a thin stream and beat the mixture with a whisk or blender for 2-3 minutes.
- Cool the mayonnaise pizza sauce in the refrigerator, then use it to coat the dough base.
To make the mayonnaise pizza seasoning more delicate and give it a creamy milky taste, you can add a spoonful of unsweetened yogurt or sour cream.
Technological map: pizza, sauce
Pizza. The sauce for this dish is the basis for preparing the delicacy at food service outlets. Almost all types of Italian pizza are prepared on its basis in restaurants and pizzerias. If necessary, you can replace some components with others and prepare pepperoni pizza sauce from ketchup and mayonnaise. Depending on taste preferences, ketchup can be replaced with tomato mixture or any other spicy seasoning. You can make a simple sour cream sauce.
The basic pizza sauce, the recipe for which is taken as a basis, is designed to prepare ready-made dish weighing 300 grams.
- Dough. It takes 223 grams to make one medium pizza yeast dough. After heat treatment, the mass of the base decreases by 4–5 grams.
- Flour for rolling out the base - 15 g
- Seasoning - '65
- Creamy garlic sauce for pizza - 67 g
- Hard cheese - 95 g, finished dish yield 91 g
- Spices - 0.5 g
- Tomatoes - 56 g/48 g
- Fresh greens - 3.6 g/3 g
When preparing pizza sauce with chicken, the amount of starting products can be increased by 13–15 grams by adding sour cream or mayonnaise. To add a brighter spicy taste, you can use chopped fresh herbs.
IN sour cream sauce For pizza, tomatoes are not added; they are replaced by a fermented milk product. Sour cream should not be very fatty.
Undoubtedly, pizza is one of the most favorite foods of the majority of the population. And preparing such a delicacy will not be difficult, because the whole process will require very little time and does not require complex manipulations.
There are no restrictions when choosing the filling. Even everyone’s favorite meat filling can be made varied. After all, no one will forbid replacing the most ordinary and familiar sausage with minced meat or any kind of meat, lightly fried or boiled.
Of course, there are also vegetarians among pizza lovers. Of course, they shouldn’t be upset, because in their case vegetables will play the role of filling. Zucchini, bell peppers, broccoli, tomatoes, mushrooms and even eggplant will do the job perfectly. And special gourmets even prefer to combine these two types of filling together.
Vegetable additives in the form of canned corn, tomato slices, olives, pickles, and even pickled pineapples will complement, lighten and emphasize the aromatic meat taste.
In general, it all depends on taste preferences. However, there is one important and mandatory ingredient. Of course, this is hard cheese. And the more of it in the pizza, the better. Therefore, saving on this fermented milk product is strictly prohibited.
Cheese should be tasty and of high quality. However, the excellent taste of pizza in almost all cases depends on the sauce with which the rolled dough is lubricated.
The methods of their preparation will be discussed further.
A few simple recipes for delicious red pizza sauces
Classic tomato
| Ingredients | Quantity |
|---|---|
| Ripe tomatoes - | 1 kg |
| Onion - | 200 g |
| Garlic - | 6-8 teeth |
| Hot pepper - | 1 piece |
| Big sweet pepper - | 1 piece |
| Sweet paprika - | 0.5 tbsp. l. |
| Dried rosemary, basil, savory and oregano - | ¼ tbsp each everyone |
| Olive oil - | 40-50 ml |
| Salt - | 1 tsp no slide |
| Cooking time: 30 minutes | Calorie content per 100 grams: 70 Kcal |
Step by step recipe:
First you need to tackle the tomatoes. It is best to take them when they are already a little overripe, then they are more fleshy and rich in color. The tomatoes should be washed well and a small shallow cross-shaped cut should be made on each one at the base where the fruit is attached to the branch. And immerse it in boiling water for a couple of minutes. This procedure will allow you to easily peel the tomatoes;
Place a deep container, preferably not enameled, on the fire and grease it with oil. And immerse all the vegetables and spices in it;
Gradually, the tomatoes will begin to release juice, and when this whole mixture boils, you should reduce the heat to low and continue simmering for 20 minutes;
When the allotted time is up, the brew must be crushed. An immersion blender will do a great job with this task. If such a device is not available on the farm, then the same result can be achieved using a meat grinder (only grind the grinding procedure twice) or by rubbing it through a sieve;
If necessary, the resulting sauce can be added with salt and be sure to bring to a boil again.
The easiest red sauce recipe
Ingredients:
- 400 g tomatoes;
- A couple of cloves of garlic;
- Dried basil and oregano - half a tablespoon each. everyone;
- Salt, pepper - to taste.
Cooking time: 10-12 min.
Calorie content: 100 g – 25 kcal.
First, the tomatoes need to be peeled; this is not difficult to do if you first pour boiling water over the tomatoes. Then the fruits can be chopped a little and placed in a blender bowl. You need to do the same with garlic, only before doing this you should, of course, peel and wash it.
Next are all the spices and seasonings. There's just a little bit left to do. Now this whole mixture needs to be thoroughly crushed with a blender until smooth.
If there is no such electric assistant, then there is no need to be upset. In this case, the tomatoes must be diligently crushed with a fork, and the garlic must be passed through a garlic press or grated. And mix all this in one bowl, not forgetting to add oregano, salt, basil and pepper.
Gourmet Red Wine Sauce Recipe
What products will you need:
- 800 g of pre-prepared simple tomato sauce;
- One medium sized onion;
- Parsley and celery – 40 g each;
- Red wine – 100 ml;
- Meat broth - 1 glass;
- Hot pepper – 1 pc.;
- Cloves, grated nutmeg- according to personal preference.
Cooking time: 40-45 min.
Calorie content: 100 g - 60 kcal.
Wash all vegetables thoroughly under running water, if necessary, peel and finely chop.
Place chopped parsley, onion, celery and cloves in a saucepan and pour red wine. Send to the fire and after it starts boiling, simmer for about 20-25 minutes. This time is absolutely enough for the brew to decrease by 2/3 of its original volume.
After the allotted time has passed, red sauce and grated nutmeg are added to the finished mixture. And cooking continues for another 20 minutes, the main thing is to set the fire to minimum.
After completing the heat treatment, add salt to the sauce if desired and be sure to strain using a sieve.
which you should definitely take note of if you are going on a picnic.
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White pizza sauce: several versions
The simplest option
It requires:
- Half a liter of broth;
- 25 g sifted wheat flour;
- 30 g warm butter.
Cooking time: 40-50 min.
Recipe Plan:
- First you need to put a saucepan or deep frying pan on the fire. Add butter and flour there, and add a couple of tablespoons of broth. Fry this whole mixture for 5-7 minutes;
- Then pour the remaining broth into the container with the thick mixture being prepared and stir thoroughly, achieving homogeneity;
- When the resulting liquid boils, reduce the heat to the minimum allowable and simmer for about 30-40 minutes. Of course, don’t forget to stir periodically;
- After cooking is complete, the sauce must be strained using cheesecloth.
Special sauce - mushroom
Ingredients:
- 750 g champignons;
- 2 tbsp. olive oil;
- 220 ml low-fat cream;
- 2 tbsp. soy sauce.
Cooking time: 25-30 min.
Calorie content: 100 g – 70 kcal.
Cooking steps:
- Pre-clean, wash and finely chop the mushrooms;
- Add oil to a heated saucepan or frying pan, followed by chopped mushrooms. Fry for about 15 minutes and be sure to stir often so as not to burn;
- When the champignons acquire a slightly golden hue, you need to add cream and soy sauce. After this mixture boils, reduce the heat to low and evaporate a little, 15 minutes will be enough;
- The sauce should be cooled to room temperature before use.
Bon appetit!
Pizza sauces 22 recipes
An important question is what to serve pizza with. Pizza is seasoned with various sauces, giving it a special taste. The most suitable for this purpose are tomato, mushroom, from horseradish And white.
Suitable for salty pizza, for example: garlicky or sour cream. In this case, you should not serve tomato sauce, since any salty pizza is usually made on a tomato base.
There are many various options preparations tomato sauce. Its essential ingredients are fresh tomatoes and garlic. And also a set of dry ground spices, it’s called oregano
Sour cream or mayonnaise The sauce will complement the taste of pizza with sausage, fish and vegetables. A soy Usually served with rice or mushrooms.
To prepare the sauce, you can use the ingredients left over from the pizza filling.
1. White sauce
Ingredients : 1 liter of meat broth, 50 g of flour, 60 g of butter.
Preparation
Saute the flour with a little broth and butter. Gradually dilute it with strained broth, stirring continuously so that no lumps form. Cook the sauce for 45-50 minutes at a low simmer, stirring frequently with a wooden spatula to avoid burning. Remove foam and fat periodically during cooking. Strain the finished sauce.
2. Vegetable sauce
Ingredients : 2-3 pickled cucumbers, 100 g canned asparagus, 70-80 g boiled champignons, 120 g mayonnaise, 30 g hot ketchup, 2-3 cloves of garlic, salt, pepper.
Preparation
Cut the cucumbers and asparagus into thin shavings. Chop the champignons. Mix mayonnaise with ketchup, garlic, salt and pepper.
3. Hot sauce with tarragon
Ingredients : 800 g tomato sauce (recipe above), 100 g vinegar, 4 egg yolks, 180 g butter, 20 g each tarragon and parsley, 50 g onions, salt, black peppercorns.
Preparation
Finely chopped onion and parsley, crushed pepper, tarragon leaves, pour vinegar and cook for 8-10 minutes. Then add tomato sauce and cook for another 5-10 minutes. Cool the sauce to 70°C, add egg yolks, previously boiled with butter, stir, add salt and strain.
4. Tomato sauce
Ingredients : 1 kg of tomatoes, 1 head of garlic, 6 onions, 120 ml of vegetable oil, salt, red pepper, 30 g of suneli hops, 20 g of coriander.
Preparation
Cut the tomatoes into quarters and place them in enamel dishes, leave for a day and then drain the released juice. Boil the remaining pulp over low heat to remove the skin, and puree or squeeze through a juicer. Place over low heat and cook until thickened, stirring all the time. Season with spices, salt and cook for another 3-5 minutes. Fry finely chopped onion in vegetable oil and add to the sauce. Mix thoroughly and cook for another 5-10 minutes over low heat.
5. Red sauce
Ingredients : 1 kg of tomato sauce, 70 g of butter, 1 clove of garlic, salt, pepper.
Preparation
Heat the tomato sauce, add salt, add ground red or black pepper, finely chopped garlic, boil and strain. Place the dishes in a water bath, add butter to the sauce and mix well.
6. Sauce made from curdled milk, kefir or yogurt
Ingredients : 250 ml yogurt, 30 g each flour and butter, salt.
Preparation
Fry the flour with butter, add hot yogurt, add salt and cook, stirring continuously, for 10 minutes. If the pizza is with meat, you can add whipped yolk, a little lemon zest and sugar, broth to the sauce, bring to a boil, remove from heat and strain.
7. Sauce with champignons and tomatoes
Ingredients : 650 g of red sauce, 90 g of butter and butter margarine, 100 g of fresh tomatoes and champignons, 300 g of onions, 250 ml of white grape wine, 10 g of tarragon and parsley.
Preparation
Saute finely chopped onion in creamy margarine. Wash freshly peeled champignons in cold water, chop, fry in creamy margarine, then add sauteed onion. Then add the tomatoes cut into slices into the mixture, pour in the wine and simmer under the lid for 15 minutes. Combine the prepared products with red sauce and boil for 5-10 minutes. Add salt, parsley, tarragon to the finished sauce, mix and season with butter.
8. “Original” sauce
Ingredients : 3 eggs, 10 g of powdered sugar, salt, 20 g of mustard and vinegar each, 2 cloves of garlic, 600 ml of vegetable oil.
Preparation
Grind the cooled eggs with powdered sugar and salt, gradually add vinegar and beat until foamy. Pour in vegetable oil in a thin stream and beat until smooth. Add mustard and chopped garlic. Cool.
9. Spanish sauce
Ingredients : 650 g red sauce, 150 g tomato puree, 100 g champignons, 60 g ham, 80 g onions, 50 g melted butter, 250 ml white grape wine, parsley, tarragon, ground black pepper.
Preparation
Add to red sauce tomato puree, add sautéed onions, fried ham and mushrooms. Pour in the wine and cook for 5-8 minutes, add parsley, tarragon, pepper, and bring the sauce to a boil.
10. Chicken sauce
Ingredients : 1 l chicken broth, 30 g butter margarine, 80 g carrots, 20 g parsley root, 40 g onions, 50 g wheat flour, 200 g tomato puree, 25 g sugar.
Preparation
Strain the broth. Pour some of it into a separate bowl, cool, add sifted, fat-free flour and stir until a homogeneous mass is obtained. Add sautéed tomato puree, roots and onions to the rest of the broth, heat to a boil, then pour in the dressing, stir immediately and cook, stirring, at a low boil, for 1 hour. At the end of cooking, add sugar and strain.
11. Sauce with fresh mushrooms
Ingredients : 800 g red sauce, 200 g champignons or porcini mushrooms, 150 g onions, 50 ml concentrated meat broth, 90 g butter, 1 clove garlic, 1 g citric acid.
Preparation
Chop onions and mushrooms and sauté in butter, combine with red sauce and cook over low heat for 15-20 minutes. Then season the sauce with citric acid, butter, add finely chopped garlic and stir.
12. Sauce for vegetable pizza
Ingredients : 100 g mayonnaise, 10 ml vinegar, salt, pepper, mustard.
Preparation
Add vinegar, mustard, salt, ground black pepper to taste to the chilled mayonnaise and beat everything well.
13. English sauce
Ingredients : 500 ml kefir, 60 g butter, 120 ml cream, 75 g white wheat bread, 1 onion, salt.
Preparation
Boil kefir with bread, rubbed through a sieve, butter and onions, add salt. Boil the sauce for 10 minutes, remove the onion, and beat the mixture, adding a little cream. The sauce is served hot.
14. Sauce for seafood pizza
Ingredients : 2 eggs, 10 g sugar, salt, 70 ml vegetable oil, 60 ml milk.
Preparation
Beat chilled eggs with salt and sugar until foamy. Continue whisking and add milk to the sauce. Finally, add vegetable oil and stir the sauce again.
15. Cheese sauce
Ingredients : 500 ml milk, 60 g each butter and flour, 3 eggs, 200 g cheese, SALT, pepper, 1 onion.
Preparation
Fry flour for 1 tbsp. spoon of butter, salt and dilute with hot milk, boiled with onion, bring to a boil and strain. Add grated cheese, beaten yolks, pepper, remaining butter to the sauce and stir.
16. Red wine and garlic sauce
Ingredients : 800 g red sauce, 150 g ham, 250 ml each red wine and grape vinegar, 50 g green onions, 60 g each celery and parsley, a clove of garlic, salt, red pepper, black peppercorns.
Preparation
Pour grape vinegar into the pan, add finely chopped ham, chopped parsley, celery, green onions, garlic, peppercorns and cook over low heat for 15-20 minutes. Then pour in the hot red sauce and cook until it reaches the consistency of cream. Then strain, pour in red wine, add red pepper, salt and boil again.
17. Nut sauce
Ingredients : 1 cup walnuts, 380 g sour cream, 30 g flour, 400 ml boiled water.
Preparation
Pass the nuts through a meat grinder and mix with sour cream. Warm it up a little. Dilute the flour in a small amount of warm water, then pour 1 glass of water into the sauce. Grind the flour thoroughly so that there are no lumps. Mix everything and bring to a boil.
18. Sauce with roots
Ingredients : 800 g red sauce, 60 g butter margarine, 50 g leeks, 75 g onions, 100 g carrots, 30 g each parsley, celery, turnips, canned green peas and beans, 250 ml Madeira, bay leaf, black peppercorns.
Preparation
Cut onions, carrots, turnips, parsley and celery into thin slices or cubes and sauté in creamy margarine. Add hot red sauce, Madeira, pepper, bay leaf, salt and cook over low heat for 15-20 minutes. At the end of cooking, add green peas and beans, cut into pieces.
19. Pepper sauce with vinegar
Ingredients : 850 g of red sauce, 250 ml of chicken and concentrated meat broth, 75 ml of 9% grape vinegar, 90 g of butter, 20 g of onions and carrots, 40 g of parsley or celery, sugar, cumin, cloves, nutmeg nut powder, red pepper, herbs.
Preparation
Pour finely chopped roots and onions grape vinegar and broth, add spices (cumin, cloves, nutmeg, parsley) and simmer at low simmer under the lid for 20-25 minutes. When the liquid has reduced by 2/3, pour in the red sauce and cook for another 15-20 minutes. At the end of cooking, add salt and sugar. Strain the finished sauce and season with butter and red pepper.
20. Sauce with tarragon and dry wine
Ingredients : 850 g red sauce, 90 g butter, 250 ml white grape wine, 100 ml concentrated chicken broth, 40 g each onion, carrot and tarragon, 25 g each parsley and celery, ground red pepper.
Preparation
Finely chop onions, carrots, parsley, celery and sauté in butter, then pour in the wine, add tarragon and boil to 1/2 the original volume. Combine this mixture with red sauce and broth and cook for 25-30 minutes. Season the sauce with salt and ground pepper, strain, add tarragon leaves and bring to a boil.
21. Egg sauce
Ingredients : 10 ml each of table vinegar and powdered sugar, salt, mustard, 50 ml vegetable oil, 60 ml milk, 2 eggs.
Preparation
Cool the eggs, beat with a mixer with powdered sugar and salt. When the mixture turns into a thick white foam, add mustard and vinegar. Continuing to whisk, pour vegetable oil into the sauce in a thin stream. Beat the sauce for about 3-5 minutes. Finally, add milk and stir everything until smooth. Refrigerate before use.
22. Red wine sauce
Ingredients : 800 g red sauce, 60 g onions, 40 g each parsley and celery, 100 ml red grape wine, 250 ml concentrated meat broth, black peppercorns, red hot pepper, cloves, nutmeg.
Preparation
Finely chopped onion, parsley, celery, chopped black pepper and cloves pour wine, cover and boil to 2/3 of the original volume. Pour red sauce into the prepared mixture, add nutmeg powder and cook for 15-20 minutes at low boil. At the end of cooking, season the sauce with salt, pepper and strain.
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To prepare the most delicious, like in the best pizzeria, or even like the one you once tasted in Italy, first of all, you need the best tomato sauce. The main thing in cooking pizza sauce- tomatoes, they should be ripe, red and smell like tomatoes, and not those that are now sold in hypermarkets in Moscow and St. Petersburg, which do not smell of anything. So, if you managed to find good tomatoes- great, couldn’t find it - don’t despair, they can be replaced with canned tomatoes in their own juice (not to be confused with tomato paste), best produced in Italy. They are already peeled and usually contain only tomatoes. The specified amount of ingredients makes a sauce for about 3-4 pizzas.
Ingredients
- tomatoes (canned) 400 g
- garlic 1-2 cloves
- dried oregano 1/2 tbsp. spoons
- dried basil 1/2 tbsp. spoons
- salt
- black pepper
Preparation
If you use tomatoes, they should be thoroughly washed and peeled. 
Place the tomatoes in a container where they will be ground in a blender or simply kneaded. If you do not have a blender and you will mash the tomatoes with a fork or other methods, you should first pass the garlic through a garlic press or grate it on a fine grater. 
Add oregano, basil, garlic cloves to the tomatoes, salt and pepper to taste. Mix everything using a blender. 
The sauce for real pizza is ready! 
