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Garlic oil for pizza. Pizza cheese sauce

Garlic pizza sauce (or garlic oil) is a seasoning that, in fact, not a single pizza in my family can do without. If guests come who categorically do not want garlic, then I will do it without it, but for myself, never count. Unless only some very specific recipes.

This fanatical commitment to garlic pizza sauce is not unique to our family. In pizzerias (by at least, Italian), this sauce is an absolute standard along with tomato: it should certainly be at hand with a pizza maker, because it is part of the marinara pizza. In the rest of the pizzas - at the request of the client. As far as I know, in addition, as for an extra pizza component, they do not pay for it. It's just a seasoning.

I like freshly made garlic pizza sauce more than infused garlic oil from a bottle. The calculation of the number of ingredients is simple: for 1 pizza - approximately 1 tablespoon of olive oil, and how much garlic you need. I mean, here I will take 1 large clove for 3 tablespoons, but you can take one small for one. If only there was no more garlic than oil.

Peel the garlic and press through a garlic press. Directly into a bowl of olive oil. It is convenient to keep the oil in a wide-mouthed bowl.

Mash the garlic in oil. Here, in fact, the sauce is ready. In my opinion, it tastes better and tastes better if you let it stand for half an hour or an hour. But if it stands for more than six hours at room temperature, then it will change the smell to a less pleasant and harsher one.

Now let's see how to apply garlic pizza sauce. There are two approaches: either it is added to the workpiece before baking, or after. I prefer the first approach. In this case, the sauce in the bowl is shaken with a spoon and sprinkled over the surface of the pizza somewhere after the base primer has been placed on it. Garlic flakes are scooped into a spoon, sprinkling is done in a spiral motion. For one pizza - one tablespoon. Well, maybe one and a half.

Application method garlic oil on the ready-made pizza- a bit different. It uses oil there, without garlic flakes. Those. Don't use a spoon to scoop in a bowl, just scoop up the butter and drip it onto the pizza. Or you can do the same with a silicone plastic brush.

Purely theoretically, you can, of course, pour the pizza with garlic sauce and from a gravy boat (which is what experienced pizza makers do - but they also, I note, have special sauce boats - narrow-nosed). However, if you are not a pro, it is still more convenient to use a spoon, and there is nothing wrong with that. There is a risk of splashing too much from a gravy boat, and with a spoon, you are guaranteed not to be mistaken.


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 loves thin pizza, someone - on a thick cake of yeast dough... But its main secret is not at the heart. It's in the sauce. Therefore, today we will try to make a real pizza sauce - a recipe, like in a pizzeria, as if it will not leave anyone indifferent! We will not argue for a long time, but immediately proceed to the practical part. Open the refrigerator, there will surely be everything we need.

You can make any pizza, even "Margarita", even "Four cheeses" based on the very different test, but the sauce always plays a decisive role in it.

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

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

  1. Red is tomato-based. You can use both fresh and canned tomatoes... In the first case, it is better to choose sour varieties so that the taste of the filling is not bland. If there are no tomatoes at hand, you can take ready-made pasta. The effect, of course, is not the same, but still, with some effort, the result will come out quite decent.
  2. 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.
  3. Green sauce is a rarity in our pizzerias and on our tables. Usually this classic pesto based on basil, which gives the mass its color. But there are other, more exotic options, which we will talk about below.

The first type of sauce is usually used in meat pizzas. It goes well with sausages, pork, bacon, olives. Creamy dressing is often used to grease a dish with seafood - salmon, shrimps, 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 cannot be combined with complex fillings. It can be supplemented with poultry, vegetables, fish, olives.

  1. As additional ingredients greens are always added to the sauce. These are basil, cilantro, dill and other herbs.
  2. Not without hot pepper. Depending on preference, regular ground pepper or a slice of real cayenne can be used.
  3. By the way, speaking of pepper, one cannot forget about Bulgarian. His delicate taste perfectly complements tomato dressings.
  4. For piquancy, garlic is very often added to sauces. You can take fresh or dried - it doesn't matter which one is at hand. But, of course, if there is plenty to choose from, give preference to the young. It is more aromatic.
  5. Onions are also a frequent guest at the gas station. It is usually cut into the thinnest, almost transparent half rings. To eliminate a specific aftertaste, onions are sometimes pickled.
  6. Oil must be present in the sauce. It should be neutral. Better to take olive or sunflower, but refined.
  7. 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.
  8. Do not forget to add salt to the mixture so that it is not fresh. Sometimes a pinch of sugar is also present in the sauce.

Housewives love to add mayonnaise everywhere. Is not best ingredient as part of the dish. With the same success, you can spread the pizza ready tomato ketchup"Spicy" and do not fool yourself.

Sauce recipes that are easy to make at home

So, for sure a decent set will be gathered in the corners of the refrigerator, which will be 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 start.

None of the suggested recipes are canonical. You can easily modify them, change them to suit your tastes and capabilities.

Or maybe some recipe will inspire you to create an author's sauce.

Classic Italian pizza sauce

This recipe is a strict classic. It is simple and versatile, like a black little Chanel dress.

The ingredients you need are the simplest:

  • ripe tomatoes - 5 pieces;
  • garlic - a couple of cloves;
  • basil - a twig;
  • butter - spoon;
  • hot pepper and a little salt.

Fresh tomatoes can be substituted for canned ones. 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 pasta. So how to make pizza sauce?

  1. Tomatoes are put peeled. To make the skin peel off easily, throw the fruits into boiling water for 15-30 seconds (depending on the variety), after making a cross-shaped incision on the "bottom".
  2. Cut the peeled tomatoes into halves or quarters and set aside temporarily - let the excess liquid go away.
  3. Preheat a frying pan, pour oil into it.
  4. Chop the garlic finely or pass through a garlic press and fry.
  5. Transfer the tomatoes to the skillet and mash them with a fork until smooth. Reduce fire to medium.
  6. While the tomatoes are languishing, chop the basil into small pieces and add it to the pan towards the end of the process.
  7. Remove the dishes from the heat when the amount of tomato mass has been reduced by about three times. Rub it through a sieve and grind with salt and pepper.

Traditional tomato sauce ready for pizza - 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 multicomponent filling, then give preference plain sauce, for example, from some tomatoes.

  1. Cut the tomatoes into halves and place on a baking sheet. Sprinkle them with salt and pepper.
  2. Bake for a few minutes until tender.
  3. Remove the skins from the tomatoes (they can be easily removed), grind 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 the 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 flour;
  • garlic and green onions.
  • salt and pepper.

Let's get started!

  1. Fry the chopped garlic until golden brown on butter.
  2. Add cream and milk, stirring slowly, heat but do not simmer.
  3. Add flour to thicken the mixture. Depending on the fat content of the cream, the amount may vary, so add a little. When the mass thickens, remove from heat.
  4. Bye cream sauce not cooled down, add grated parmesan, chopped onion into it. Season with salt and sprinkle with black pepper.

Stir it conscientiously and use it on pizza, pasta, or just for bread.

Pizza sauce "white"

This is a very simple recipe that requires a minimum of cooking time. The taste of the finished filling is neutral, and therefore will suit 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 you need meat broth, and fish broth is suitable for seafood.

  1. Melt the butter in a saucepan and fry the flour in it, adding a couple of tablespoons of broth.
  2. Add broth little by little to the thick mass, stirring constantly.
  3. Let the mixture boil and cook for 10 minutes.
  4. Strain the finished filling and immediately grease the cake.

Tomato Pizza Sauce

There is no tomato, there is a blizzard outside, but only in the fridge tomato paste? Let her go!

  • 2 tablespoons 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 basis for the first experiment.

  1. Put the paste in a bowl and dilute with a little water.
  2. Pour in dry oregano, add oil and red pepper.
  3. Salt and mix well until smooth.

You can start forming the pizza. Since we went the easy way, then you 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 in the pizza, then the sauce for it should only be sour cream! This is a classic combination of flavors, a 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 traditional recipe, but you can diversify it by adding two hard-boiled egg yolk and mustard. Greens, garlic and a spoonful of regular tomato paste are great additions.

  1. Pour flour into a skillet and fry. Let cool.
  2. Put butter on the flour, heat again to melt.
  3. Slowly add sour cream, stir constantly. Bring to a boil.
  4. Add pepper and salt. Cook for a few minutes and strain before use.

Garlic pizza sauce (caesar)

Options garlic sauce incredibly many. 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. Refined and European. Well, we love fatter and meaner.

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

You don't have to stew and fry anything. Simply crush the garlic in a mortar, add salt, oil and lemon juice. Whisk. Then gradually add the fatty sour cream and continue to beat 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 are for Italians. Grind raw yolk with garlic, add butter, whisking. Salt, pepper, add a little vinegar and water. Whisk well.

Unusual green sauce

Consider two options - truly European and Eastern, Thai. Both are green, but completely different from each other.

In Italy, they love pesto and use it, among other things, as a pizza sauce.

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 couple of cloves;
  • basil - a lot!

Cooking takes a couple of minutes. Grate cheese, herbs with garlic and nuts, grind in a mortar into a homogeneous gruel. Mix the resulting mixture with cheese and butter - your pesto is ready to go to the crust.

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, prepare:

  • green chili - 4 pieces;
  • onion;
  • garlic - 2 cloves;
  • cilantro, lemon zest- on a spoon;
  • butter - spoon;
  • caraway seeds, turmeric, cinnamon - a teaspoon each.

Unripe chili is not as hot as red, but if it seems too hot to you, replace some of it with bell peppers.

  1. Peel and chop the pepper. Chop the onion and garlic with herbs in a blender.
  2. Transfer all prepared ingredients to a saucepan, add oil and simmer for a couple of minutes.
  3. Add the spices at the end and let the mixture sit.

Quick recipe

Guests on the doorstep and every minute counts? Write down a quick recipe!

You will need:

  • a can of ready-made tomatoes;
  • garlic;
  • vegetable oil;
  • any herbs.

We cook quickly. Cut the garlic into slices and brown in oil. We spread the tomatoes and knead with a fork. While the tomato-garlic mass “gurgles”, finely chop the basil, cilantro, dill or whatever was found there. We put everything in a frying pan, salt, cover with a lid and leave to rise while we prepare the filling and dough.

Gourmet Red Wine Sauce Recipe

Fast fill is great.

Now let's add some delicacies for real gourmets:

  • a pound 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 chop the vegetables finely and grind the herbs in a mortar.

  1. Fry vegetables in oil in a preheated skillet.
  2. Add garlic, and all the greens at once - let them thoroughly saturate the vegetables with aroma.
  3. After a couple of minutes, pour the wine over the mixture.
  4. While the wine is heating, peel the tomatoes and chop them finely. Add to the skillet.
  5. Stew for up to half an hour, add salt and leave to rise 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 aromatic, yet unobtrusive.

Components:

  • ¼ kg of champignons;
  • 250 ml of fat (35% or more) cream;
  • a couple of spoons of flour;
  • dill and a pinch of salt.

Add garlic or sautéed onions to the sauce, if desired.

  1. Chop the mushrooms and put them in the pan. Simmer until the juice is allowed.
  2. Add the cream and bring the mixture to a boil.
  3. Add flour little by little to thicken the mixture.
  4. Finally, season with 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 of the sun on the southern coast of Italy, where one of the largest cities in the country, Naples, is located. Pastas and pizzas are incredibly popular here with the addition of tomato sauce with onions, which is classic for these places. We call it "Neapolitania" or "Neapolitano". For cooking you will need:

  • a pound 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.

  1. Chop the onion as finely as you can, it will have to completely "disperse" in the tomato mass, leaving only its own taste.
  2. Chop the garlic into a gruel so that the pieces do not come across in the finished sauce.
  3. Cut the tomatoes.
  4. Chop the basil. Optionally, you can add oregano to it (oregano, in our opinion).
  5. Heat a frying pan, add oil and put onion. Fry until golden brown. Add garlic and sauté for another minute.

    6. A spicy mixture of vegetables will well set off the taste of the meat filling.

  • 3 meaty tomatoes;
  • 2-3 pickled cucumbers;
  • 250 grams of champignons;
  • garlic, a couple of cloves;
  • carrots, onions;
  • a third of a glass of sour cream.

Prepare all the ingredients: peel and chop the tomatoes, finely chop the cucumbers, mushrooms, onion with garlic, rub the carrots.

  1. Fry the mushrooms, add onions and carrots to them.
  2. When the vegetables are half cooked, transfer the tomatoes and cucumbers to them.
  3. 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 as it is, but it's better to grind everything well with a fork, mixer or blender.

Searing spicy tomato sauce

And in this recipe, tomatoes are not present at all, but no one will forbid adding them if you have such a desire.

  • 3-4 large Bulgarian peppers;
  • half a glass of chicken broth;
  • basil leaves;
  • a pinch of chili;
  • salt.

Cooking doesn't require any special cooking skills. It's simple. Bake the peppers on a baking sheet until tender, then peel them and grind them into gruel with a fork or blender. Transfer the mass to a saucepan, add spices and herbs, pour over the broth. Simmer the pot over low heat until thickened.

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 come out delicious!

Cheese sauce for pizza - a very common dressing, its homeland, of course, is Italy - the country where they invented the dish adored by millions - pizza.

The history of pizza's conquest of the world

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, with an average of 46 slices per person. People have eaten pizza in one form or another for centuries.

Even in ancient times, pieces of flat cakes, crowned with wild berries and fruits of trees, served as a simple and delicious food for travelers. But it was at the end of the 18th century that the pizza we now know appeared in Naples. At the beginning of the 18th 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 population growth, which led to the impoverishment of the city's residents. Pizza has become an ideal food for people who are always looking for work: cleaners, messengers, shoe shiners, handymen. The simplest one was cooked 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 United States that cheese sauce became the most popular pizza dressing, the preparation options for which will be presented later.

White cheese sauce with garlic

The preparation time of the ingredients for cooking is 10 minutes. You will need:

  • butter - 2 tablespoons;
  • olive oil - 1 tablespoon;
  • finely chopped onions - ¼ cup;
  • minced 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.

Making the sauce is not at all difficult if you follow these steps:

  • Heat olive oil in a small saucepan over medium heat and melt the butter in it;
  • Put onion and garlic in a heated mixture of oils, simmer until tender and release of aroma (about 1 minute).
  • Add flour and stir until flour is lightly browned and onion is translucent, 2-3 minutes.
  • Combine milk, parmesan, basil, oregano, salt and black pepper with the onion mixture. Cook, stirring occasionally, until the cheese is melted and the sauce thickens, about 5 minutes. Remove from heat.

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 basil is not available;
  • if the sauce is too thick, more milk can be added in step 3.

Red cheese pizza sauce

The second most popular pizza sauce in the world is tomato sauce. We offer original recipe, which 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, combine all ingredients, whisk until homogeneous mass... It is important to check that there are no pieces of unmilled cheese left.
  • The sauce must be infused for 30 minutes to mix the flavors of all the ingredients.
  • Apply the sauce to the pizza dough and cook it in the oven or oven.

What makes pizza a 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, cheesy.

Each pizza has its own dressing. For example, a creamy sauce complements a pizza with sausage, fish or vegetables, but a cheese sauce is usually served with a mushroom pizza. Classic sauce is the most common and is suitable for almost any Italian meal.

Which one to choose is up to you. And here's the best way to make this pizza sauce, we'll 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:

  1. Grind flour with salt and butter, slowly pour in warm cream;
  2. Boil a little and pour in chicken yolks whipped with sugar;
  3. You can safely serve the finished creamy sauce.

Garlic pizza sauce

Ingredients :

Cooking method:

  1. Add flour to melted butter and mix everything thoroughly until smooth;
  2. Cook the mass constantly stirring over low heat for about two minutes;
  3. Add warm milk, salt, pepper, parsley in a thin stream and increase the heat;
  4. Bring to a boil, stirring all the time;
  5. Remove from heat and add the sautéed garlic in butter;
  6. Pour the finished mixture into a blender and beat until smooth;
  7. Put in the cold until completely cooled.

Ideal with 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:

  1. Fry flour in butter, salt and add hot milk;
  2. Bring to a boil, strain;
  3. Add cheese, butter, whipped yolks and pepper to the mixture prepared for pizza;
  4. Mix everything well and cool a little.

Classic tomato pizza sauce

Ingredients :

Cooking method:

  1. Pour tomato paste into an enamel bowl;
  2. Add water, granulated sugar, salt, oil and oregano, mix everything, boil and taste - if a little bland, then add a little salt, and if sour - sugar.

Ideally, such a dressing should resemble tomato juice, which is seasoned with various savory spices.

For pizza white sauce

Ingredients:

  • Broth - 0.5 liters;
  • Flour is a spoon;
  • The oil is a spoon.

Cooking method:

  1. Fry flour, butter with a little broth in a saucepan or deep frying pan. For meat pizza, meat broth is taken, and if from fish or seafood, then it is better to take fish broth;
  2. On the vegetable broth the sauce turns out to be universal;
  3. Gently pour the remaining broth into the sautéed flour, stir well;
  4. It is better to stir everything with a wooden spatula;
  5. Simmer at low boil for about 40 minutes, stirring occasionally;
  6. If foam forms, it is better to remove it;
  7. Strain the finished dressing through a sieve or clean gauze;
  8. Cool before serving.

Tomato sauce with garlic and basil

Ingredients :

Cooking method:

  1. We rub the tomatoes on a coarse grater or use ready-made grated canned tomatoes;
  2. Peel and chop the garlic;
  3. Wash the basil and grind it into large pieces by hand;
  4. Preheat the pan, add olive oil and garlic;
  5. After five seconds, add the basil and simmer for about a minute over low heat;
  6. Then add the tomatoes and simmer a little more;
  7. Add salt, pepper and keep on fire for a few more minutes;
  8. Grind the dressing through a sieve;
  9. Simmer for another 10 minutes in a skillet.

Bon Appetit!