Cheese sauce for pizza. Pizza sauce - simple and delicious recipes

Italians, when enjoying pizza, prefer to serve it with tomato sauces. But the French and Germans prefer white - it’s appetizing and doesn’t take much of the housewife’s time during preparation. White pizza sauce can please vegetarians or lovers of delicacies that contain seafood.

How to make an incredibly appetizing white sauce - we get the answer and start learning right now. First, we will give preference to a universal recipe without various seasonings and additives, which not everyone likes.

Universal recipe, Neapolitan

Products, seasonings and spices

To ensure that the delicate sauce harmonizes perfectly with the mushroom, meat and vegetable filling, we collect the following products:

butter – 50 grams;
meat, fish or vegetable broth - half a liter;
flour – 30 grams.

The type of broth must be matched to the filling: seafood - fish, meat pizza - meat. Vegetable broth is versatile. We will vary the amount of salt and pepper to taste. The Germans will add cheese to this list, and the French will add a couple of cloves of garlic.

We start by roasting the flour. Place all the butter and flour in a hot frying pan of normal depth, adding 2-3 tablespoons of broth. This type of roasting is also called sautéing.
Add the remaining broth to the slightly beige fried flour, mix, add salt and pepper.
Cook the sauce for 40-45 minutes over low heat so that there are no large bubbles (this method is called simmering).
If the heat is medium, white foam will appear on top. It must be removed periodically.
Then remove the pan from the heat and strain the sauce through a thick sieve or cheesecloth.
Serve slightly cooled.

Important! The recipe is for 1 pizza. If you plan to use more white sauce for an appetizing pizza, double the numbers.

Lithuanian sauce recipe

Products, seasonings and spices

This recipe is designed for 2 pizza servings, 30-35 cm in diameter. The cheese can be replaced with another one of the same hardness, and the amount of seasonings can be varied as desired.

Butter – 3 large spoons;
flour – 3 spoons;
milk – 1 cup;
grated parmesan - half a cup;
crushed or finely chopped garlic - 2 small cloves;
a small pinch of oregano and basil;
salt, black pepper - by eye.

How to prepare the sauce correctly

First of all, warm up a saucepan or deep frying pan.
Fry all the flour in oil until it turns beige.
Add all the spices and seasonings, mix well.
Gradually add milk, preferably warm, stirring continuously.
As soon as it starts to boil, add cheese.
Boil over low heat for 2 minutes. Turn it off.
Always serve warm with pizza.

Having figured out what white pizza sauces are and how to make them correctly, we are interested in how we can use them. We will serve this incredibly tasty dish with ready-made pizza in a gravy boat or special bowls, or we can spread it on the crust while cooking.

It is important for all lovers of Italian cuisine to know that in any dish we prepare, we need to add a pinch of passion, a little emotion and a handful of good mood! Bon appetit!

Pizza is loved in many families, so housewives try to cook it as often as possible. Improving their culinary skills, they invent new fillings and new sauces. By the way, it is the latter that we will talk about today.

The pizza sauce makes the dish very tasty and very juicy. To lubricate the base, that is, the dough, you need to step back a little from the general process and prepare your own aromatic and tasty spread.

General principles for making pizza sauce

It is the pizza sauce that gives the dish its unique taste. There are many options for its preparation, and we will now consider some of them.

It is necessary to take into account that the spread must be combined with the ingredients from the filling. For example, creamy sauce goes well with fish, vegetable or sausage fillings.

For homemade pizza with mushrooms, it is better to make cheese pizza. Classic tomato sauce goes well with almost all fillings, and is what is most often prepared.

Cream sauce

The list of ingredients included:

20 g wheat flour; 300 ml cream; one teaspoon each of sugar and butter; a couple of raw yolks and salt to taste.

Cooking steps:

Rub the butter, salt and flour in a bowl with a spoon until smooth.
Pour in the cream heated to 40 degrees and stir the mixture.
Place the mixture on low heat and heat to boiling point.
Then remove the dishes from the stove, add the yolks, mashed with sugar, to the sauce.
Cool the mixture and apply to the pizza base.

Easy Tomato and Herb Pizza Sauce Recipe

Take the following ingredients:

0.4 kg of fresh tomatoes; 2 cloves of garlic; basil, dried oregano - 0.5 tbsp. spoons; salt to taste.

Preparation:

First you need to prepare the tomatoes for the pizza sauce. This means that they need to be peeled. This is not difficult to do; you just need to make a cross-shaped cut on each of them and lower them into boiling water for a few seconds.
Then cool the tomatoes in a bowl of cold water and carefully remove the skins.
Place the peeled fruits in a blender bowl and grind until pureed.
Using a grater or press, chop the garlic.
Add herbs and salt. Stir the sauce with a spoon and taste. You may feel like there isn't enough salt in the spread, but don't rush to add it. The hard cheese that you sprinkle on top of the pizza will make the taste harmonious.

If you don't have a blender in your kitchen, you can make the spread by hand. Tomatoes, for example, are perfectly chopped with a grater or a fork.

Tomato sauce according to the classic recipe

Take: one kilogram of ripe tomatoes;

2 onions; 6-7 cloves of garlic; 1 sweet pepper and one bitter; 0.5 tbsp. spoons of sweet paprika; a quarter tablespoon each of dried basil, thyme and oregano; 3 tbsp. tablespoons of olive or any other vegetable oil without a distinct odor; teaspoon salt. You can add dried rosemary.

You will spend more time preparing the pizza sauce than in the previous case. You need to complete the following processes:

First, take care of the tomatoes; they need to be prepared for chopping by peeling them from thin skins.
To do this, cut each fruit with a cross and place it in a bowl of boiling water for half a minute.
Pour cold water into another bowl and place the tomatoes in it immediately after the hot “bath”.
After a sharp temperature change, the skin can be easily removed with a knife. Then cut the tomatoes into four parts and place them in a pan with thick walls, where vegetable oil has already been heated.
Peel the garlic and onion and chop into small pieces. Add them to the tomatoes and stir.
At high temperatures, tomatoes release juice and when it boils, reduce the heat and simmer the pizza sauce for another 15-20 minutes.
As soon as the allotted time has elapsed, remove the dish from the stove, cool its contents slightly and use an immersion blender to bring it to a smooth state.
If you haven’t purchased a blender yet, a meat grinder will do the job perfectly; you just need to pass the mixture through it two or three times, and then rub it through a sieve.
Salt the mixture to taste and boil again.

After cooling, use the sauce for its intended purpose, spreading it on the pizza base in a thin layer.

Cheese sauce

Ingredients you will need to make the sauce at home:

60 g each oils and flour; half a liter of whole milk; 0.2 kg cheese; three yolks; pepper and salt - to taste.

Preparation:

Melt butter in a frying pan.
Fry flour on it, add salt.
Pour in the milk and stir so that there are no lumps.
Bring the mixture to a boil, then strain.
While the mixture has not cooled, add grated cheese and mashed yolks into it. Stir quickly without allowing the yolks to curdle
Pepper the mixture and cool.

Apply it in a thin layer onto a layer of dough rolled out on a baking sheet.

Garlic Pizza Sauce Recipe

Take:

20 g mala butter; 200 ml milk; 50 g flour; garlic – 3 cloves; salt pepper; parsley.

Cooking diagram:

Heat a frying pan and add butter to it.
When it melts, add flour, stir and fry the mixture over low heat for a few more minutes.
Then pour warm milk in a stream, bring the sauce until smooth.
Add salt, pepper and minced garlic.
Increase the heat under the frying pan and let the sauce boil, stirring constantly with a spoon.
Cool the mixture and spread onto the pizza base.

White sauce

In order to make a delicious spread, stock up on all the necessary ingredients.

This is: 0.5 liters of meat broth; 30 g sl. oils; 25 g wheat flour and salt to taste.

Let's start cooking:

Melt the butter in a frying pan or cast iron pan.
When its consistency becomes liquid, add the sifted flour and fry with stirring for several minutes.
Pour in a few tablespoons of broth, then add the rest of the liquid to the pan and stir.
Keep the sauce on the heat until it thickens.
Afterwards, strain the spread through a sieve or a double layer of gauze, cool in air and only then apply to the dough.

Mushroom sauce

You will need: 220 ml cream; 30 ml olive oil; 650-750 g champignons; 2 tbsp. spoons of soy sauce.

Preparation:

Wash and dry the mushrooms with a paper towel.
Slice them and fry for 15 minutes.
When the mushrooms turn golden, add cream and soy sauce.
After the mixture boils, set aside for another 15 minutes and simmer over very low heat.

Before use, the spread must be cooled and only then applied to the dough.

Tomato sauce with olives

In the pizza spread, which is baked both at home and in a pizzeria, you can put not only olive oil, but also the fruits of the olive tree themselves. The result is a dish with a richer flavor that you should definitely try.

So take:

0.5 kg red tomatoes; garlic clove; 1.5 tbsp. spoons of olive oil; 50 g olives or black olives; 10 g sugar; salt to taste; 0.5 teaspoons of herbs (basil, rosemary, oregano).

Cooking diagram:

Fry a clove of garlic in oil, cutting it in half.
When the slices turn brown, take them out and throw them away; they will no longer be useful.
Peel the tomatoes and remove seeds, cut into slices and add to garlic oil.
Simmer the tomatoes for 5 minutes, then add the olives, chopped into very small pieces.
Keep the mixture on the stove for another 5 minutes, then pepper, salt and add sugar.

The sauce is ready, all you have to do is cool it.

My video recipe

Italians are scrupulous about the choice of sauce; for them, it is a real crime to lubricate the crust with store-bought ketchup! Homemade pizza sauce made with love is much tastier; it gives the baked goods juiciness, piquancy and an indescribable aroma, and brings all the ingredients together. It is he who makes open Italian pies extremely tasty and recognizable all over the world. Especially for you - recipes for pizza sauces made from pasta and tomatoes, with cheese, garlic, sour cream and mustard. Which one to cook is up to you! Choose!

Cooking Basics

For the classic sauce, you will need sweet, ripe tomatoes, which are peeled and boiled to the desired thickness. If there are no fresh vegetables, you can replace them with canned tomatoes or tomato paste, enhancing their taste with herbs and spices.

Often added:
- garlic, onions, sweet peppers and other vegetables;
- Italian herbs, in particular basil and oregano, both fresh and dried;
- hot pepper in powder form or fresh;
- olive oil (can be replaced with sunflower oil).

Creamy, garlic, sour cream, cheese and mustard sauces are not considered traditional in making pizza. Nevertheless, they are in great demand. They help diversify the menu when you want something non-standard and original.

Sauces are cooked on the stove. To prepare, you will need a small saucepan, frying pan or thick-walled pan, enameled or non-stick.

Tomato sauce for pizza

It is tomato sauce that is considered classic; it is universal, that is, it will suit any pizza, regardless of the filling. You can cook with tomato paste or puree, from fresh or canned tomatoes. The taste is directly determined by the addition of aromatic herbs and the spices you choose. Basil, thyme, and marjoram add a recognizable aroma. For added spice, garlic and/or onions, cumin and chili are often added.

Want to make pizza sauce like you get at a pizzeria? In this case, you will need: pureed tomatoes - 500 g, tomato paste - 200 g, vegetable oil - 1 tbsp. l., sugar – 0.5 tbsp. l., salt – 0.5 tsp., garlic – 1 tooth., spices – 2 tsp. First, heat the oil and simmer the chopped garlic in it, then add the paste and mashed tomatoes, salt, sugar and spices. Cook for 10-15 minutes over low heat. As a result, you will get the same exact sauce as in a pizzeria, simple and affordable.

At home, you can modernize tomato sauce for pizza, make it even tastier and richer in taste. To do this, add onion and sweet bell pepper to the list of ingredients. Let's look at how to prepare it step by step.

Total cooking time: 15 minutes
Cooking time: 10 minutes
Yield: 300 ml

Ingredients

tomato paste – 3 tbsp. l.
onions – 1 pc.
garlic - 2 teeth.
bell pepper – 1 pc.
olive or sunflower oil – 1-2 tbsp. l.
sugar – 1 tsp.
salt – 0.5 tsp.
ground black pepper - 2-3 chips.
basil and oregano - 0.5 tsp each.
water – approximately 50 ml
ground hot pepper - on the tip of a knife

How to make tomato sauce for pizza

I peeled a medium-sized onion and chopped it into cubes. I crushed a clove of garlic with the flat side of a knife and roughly chopped it. I heated the oil in a frying pan, sautéed the onions and garlic, that is, fried them until transparent. There is no need to bring it to a golden color, otherwise it will be bitter.

Sweet bell pepper (preferably red) was peeled from internal membranes and seeds, cut into cubes - the size does not play a special role, since all the vegetables will still be chopped with a blender. I added bell peppers to the frying pan and fried for another 1-2 minutes until soft.

Added concentrated tomato paste, sugar, salt and all the spices. Choose high-quality pasta, 100% natural, without starch. It should not be unnaturally bright red or, conversely, brown and over-married. The higher the quality of the paste, the tastier the resulting sauce will be. Basil and oregano can be fresh or dried; you can use a ready-made mixture of Italian dried herbs.

I stirred and heated everything together for literally 1 minute so that the aroma of the spices would be better revealed. Next, I poured in a little water to thin the paste to the desired thickness. Reduced the heat and simmered for 7-8 minutes until the vegetables were soft. During cooking, the sauce should be stirred frequently, because the tomato grounds tend to burn, constantly settling to the bottom. If you want the color to become even more saturated, then add a little ground sweet paprika.

Using an immersion blender, I blended the vegetable mixture until smooth. You can leave small specks of bell pepper if you like.

In the end, I ended up with a rich pizza sauce made from tomato paste, a beautiful bright red color, with the aroma of Italian herbs and bell peppers. All that remains is to cool it and you can apply it to the cake.

Yield: 300 ml, designed for 3-4 large pizzas. If you plan to cook for future use, boil the sauce again and then pour it into a clean glass container with a lid. Store no longer than 48 hours in the refrigerator.

Creamy (white) pizza sauce

Creamy sauce (also known as white sauce) is mainly used to make mushroom pizza. Pairs well with chicken, sausage, vegetables and white fish. Prepared with milk or heavy cream. Essentially, it is a type of béchamel where flour is infused with milk. In order not to interrupt its delicate taste, a minimal amount of aromatic herbs is added. Spices include pepper (preferably white, it has a more delicate taste than ground black pepper), nutmeg, fresh or granulated garlic.

Ingredients:

20% cream – 250 ml
flour – 100 g
butter – 1 tbsp. l.
egg yolks – 2 pcs.
sugar – 1 tsp.
salt – 1 chip.

How to cook:

Mix slightly warmed cream, flour and butter, softened at room temperature, in a saucepan.
Heat the resulting mixture, which has a consistency similar to sour cream, in a water bath. The lower heat should be moderate and do not forget to stir with a whisk.
After 10 minutes, pour the yolks, loosened with a fork, into the saucepan. Immediately remove from heat and whisk for another 5-6 minutes. Bring to taste.
Once the sauce has cooled completely, it is ready to use.

If you want a richer taste, you can prepare white sauce using broth. The cooking technique will be slightly different since the recipe does not use eggs. First, fry 30 g of flour in a small piece of butter (30-50 g). Gradually pour 700-800 ml of warm broth into it (meat - for pizza with meat filling, fish - for seafood). As soon as it boils, cook for 10 minutes over moderate heat with salt and pepper, until the desired consistency. If there are lumps, pass through a sieve or punch with a blender.

Fresh tomato pizza sauce

Italian chefs traditionally prepare the sauce for their national dish based on fresh tomatoes (or marinated in their own juice). Essentially, these are pureed and heavily boiled fruits, with the addition of aromatic onions and garlic, and dried herbs.

Ingredients:

ripe and always sweet tomatoes – 1 kg
onions – 2 pcs.
garlic – 2-3 teeth.
bell pepper – 1 pc.
salt - approximately 0.5 tsp.
sugar – 1 tsp.
oregano, basil, marjoram - 0.5 tsp each.
olive oil – 2-3 tbsp. l.
chili pepper – 2-3 rings

How to cook:

Scald the tomatoes with boiling water and remove the skin, chop the pulp into cubes. Also cut the onion into cubes and chop the garlic with a knife. Cut the pepper into small pieces. Place vegetables in a saucepan and bring to a boil.
Pour in the oil, season with spices and herbs to taste. Simmer over low heat for about half an hour until the vegetables are soft.
Bring the resulting sauce to a homogeneous consistency with a submersible blender, boil again, add salt and pepper. Cool.

The gravy from canned tomatoes is prepared using a similar technology. Here, at the initial stage, you need to peel the tomatoes, put them in a blender and grind them into a puree. Lightly sauté the garlic in the pan. As soon as it is browned, remove it and pour the pureed tomatoes into a saucepan with flavored oil, bring the sauce to a boil, adjust to taste, adding all the spices on the list. Boil, stirring with a wooden spatula, until the thickness you need and cool slightly.

Garlic sauce for pizza

It goes well with meat fillings, in particular it goes well with chicken. It helps to set off the inexpressive taste of white meat, adding sharpness and piquancy to the dish. It is prepared on the basis of bechamel in milk, with the addition of a large amount of garlic. To dull the spiciness, the cloves are first fried in oil and only then added to the total mass.

Ingredients:

milk – 200 g
butter – 20 g
flour – 50 g
garlic – 3-4 teeth.
salt, pepper, parsley - to taste

How to cook:

Melt a small piece of butter, add all the flour. Stirring constantly, cook over low heat for 2 minutes.
Slowly pour in the cow's milk in a thin stream and heat for a minute.
Add salt and pepper, chopped fresh or dried parsley. Bring to a boil, remembering to stir constantly.
Remove the dishes from the stove and immediately add the garlic, chopped and stewed in butter.
Beat with a blender and cool.

Sour cream sauce for pizza

Used for pizza with balyk and sausage. Cakes with mushroom, fish and vegetable fillings are often smeared. It is very popular because it does not require heat treatment. It is enough to combine all the products and grind until smooth. By the way, this sauce is suitable not only for pizza, but also for lavash.

Ingredients:

sour cream 20-25% – 100 g
mayonnaise – 2 tbsp. l.
garlic - 3 teeth.
hard cheese – 100 g
fresh or dried basil - 0.5 tsp.
dill – 2-3 sprigs
salt and pepper - to taste

How to cook:

Combine mayonnaise with sour cream, stirring with a fork until smooth, without whipping.
Add garlic, finely chopped with a knife or passed through a press.
Grind the cheese on a fine grater, chop the greens with a knife. Combine all ingredients. Adjust to taste and use as directed. If you wish, you can combine sour cream and tomato sauce in one pizza, then the taste will be brighter.

Cheese sauce for pizza

Pairs best with mushroom filling. It is prepared by analogy with white cream, that is, based on bechamel. But here hard cheese is introduced into it, often in combination with garlic, various spices and herbs, due to which the pizza acquires a richer and more intense taste. Choose a cheese that is easy to melt, preferably spicy or sharp, so its taste will not be lost against the background of the filling.

Ingredients:

hard cheese – 200 g
butter – 50 g
milk – 500 ml
eggs – 3 pcs.
flour – 50 g
pepper and salt - 2-3 chips each.
garlic and herbs - optional

How to cook:

Dry the flour in a dry frying pan until it turns pink. Add a little salt and pepper, heat everything together for a few seconds.
Then slowly pour in the milk, whisking vigorously, and boil. While the mixture is hot, press it through a sieve.
Beat the eggs separately, combine with grated cheese and pre-melted (can be done in the microwave) butter.
Mix all ingredients and cool slightly. For spiciness, you can add garlic, of course, if it goes well with the filling. Italian dried herbs in small quantities work well.

Mustard sauce for pizza

Suitable for pizza with sausage or beef. The spicy sauce is made from bechamel broth. Mustard gives it a sharpness and special piquancy. To soften and harmonize the taste, sour cream and lemon juice are added.

Ingredients:

flour – 2 tbsp. l.
butter – 2 tbsp. l.
mustard – 1 tbsp. l.
broth – 500 ml
egg yolk – 1 pc.
sour cream – 1-2 tbsp. l.
lemon juice – 2 tsp.
sugar and salt - 2-3 chips each.

How to cook:

Melt the butter, add flour and stir vigorously until lumps disappear.
Slowly pour in the broth, add sugar and salt, lemon juice, mustard.
Mix the yolk with sour cream and pour into the pan. As soon as it boils, remove from heat. If you wish, you can add chopped herbs.

If the tomatoes are sour, add a little sugar. It balances the taste. For 200 g of tomatoes, usually add no more than 1 teaspoon.
Many sauces contain garlic. To soften its taste, lightly sauté it in oil or boil it for a couple of minutes, and only then add it to the total mass.
If there are no tomatoes or pasta in the refrigerator, then you can use ketchup as a base. To turn it into a brighter sauce, add sautéed onions and garlic, add a little water, season with Italian herbs and simmer.
Remember that after cooling, any sauce will become thicker than just removed from the stove. Therefore, you should not boil it for too long.
Italians believe that the recipe of any sauce can be endlessly modified, relying on their intuition. So trust your taste completely when adding herbs and spices. The main rule is that all ingredients must be combined with each other and harmonize with the chosen filling. It must be delicious for you. Happy experimenting!

Pizza, as you know, is an Italian dish. Did you know that Italians are very jealous of the dishes that belong to their national cuisine and are very “worried” when they are prepared in violation of the original recipe. If you are going to learn how to cook delicious homemade pizza, you, of course, do not have to adhere to canonical recipes - today, so many recipes for their preparation, methods for processing the dough and quantitative ratios of ingredients have been developed that the field for delicious experiments opens up extremely wide, and it would be a sin not to take advantage of it. However, some rules must still be followed.

What do you think creates the amazing taste and aroma of pizza? Most likely, you will answer: the filling, which can be almost anything: meat and fish products, poultry, vegetables, spices, cottage cheese, etc. The only constant ingredient that cannot be excluded from pizza is cheese. Without it, pizza is not pizza at all, but an ordinary pie with a savory filling.

But the secret of a delicious pizza lies not only in a successful filling: tasty dough and tasty sauce - without which the preparation of a culinary masterpiece is doomed to failure. Moreover, without the latter, that is, the sauce with which this dish is served, you cannot prepare a dish with a uniquely attractive taste. Of course, at first glance it may seem to you that we are exaggerating its importance, and it’s easier than ever to prepare it. However, this is not entirely true, and you will see this for yourself when you start reading and putting into practice our recipes for delicious sauces, of which, it is worth noting, there are a huge number. Among the most popular ones are - white pizza sauce, (classic) simple pizza sauce, Italian, tomato, creamy pizza sauce, cheese, garlic sauce for pizza.

Below are recipes for delicious homemade pizza sauces at home:

It must be said that each pizza has its own dressing, which can most successfully highlight the taste of its filling. For example, creamy sauce perfectly complements the taste of pizza stuffed with sausage, vegetables or fish. And cheese sauce is usually served with mushroom pizza. In addition, soy sauce goes well with this pizza. Garlic or sour cream sauce is best suited to pizza with a pronounced “salty” taste. And here tomato sauce It is completely unsuitable for it, since the basis for its preparation is the same tomato.

In Italy, pizza is traditionally served with tomato sauce. However, the variability of culinary recipes is due both to the desire to try something new, improving an existing recipe, and to national characteristics that turn a classic recipe into a gourmet’s dream.

Therefore, although Italian cuisine does not recognize the existence of white pizza sauce, in pizzerias in other countries you can often find this dish prepared with a delicate bechamel sauce or with aromatic and piquant English sauce. Vegetarian pizza and pizza with seafood go best with this sauce. But if desired, it can be used in other recipes.

A delicious white sauce is not difficult to prepare, but, as with everything in cooking, it has its secrets. If you learn how to do it correctly, then later you can safely experiment with the recipe, improving it with various ingredients. Classic white pizza sauce includes flour, milk, salt and butter. Lemon juice, herbs, yolks, white wine, mushrooms, shrimp, capers, fried onions or hard cheese will help diversify the taste of the dish.

In order for the consistency of the sauce to be uniform, the milk must be taken cold and, after mixing with flour and butter, brought to a boil over very low heat. Only in this case the sauce will not burn and it will turn out without lumps.

Today, one of the three recipes below is most often used for pizza:

It is called universal because it goes perfectly with absolutely any filling, making the dish more tender and giving it a subtle creamy aroma.

Broth (0.5 l);

Flour (25 g);

Butter (30 g).

First, you need to fry the flour in butter in a saucepan or deep frying pan and dilute with a small amount of broth. Then carefully pour the remaining broth into the resulting thick mixture, thoroughly stirring the flour with a wooden spatula. Bring the sauce to a boil and cook over low heat for about 30-40 minutes, stirring occasionally and removing the foam if necessary. Before use, it must be cooled slightly and strained through clean gauze or a fine strainer.

When preparing, you need to take into account that for pizza with meat, you need to take meat broth, and for a dish with seafood, fish broth. A vegetable broth sauce will not only go perfectly with vegetarian pizza, but will also significantly improve the taste of any other topping.

It gives the dish an interesting, barely noticeable sourness and goes well with fish, cheese and spicy-salty fillings.

To prepare it you will need:

One medium onion;

Cream (120 ml);

White bread (75 g);

Kefir (0.5 l);

Butter (60 g);

Finely crumble the bread into the kefir and put the mixture on low heat. Add butter, lightly cut whole onion and salt. Cook the sauce for about ten minutes, then remove the onion, and begin to beat the remaining thick mass, adding cream little by little. Then spread the hot sauce on the pizza dough, add the toppings and bake.

In general, this sauce is suitable for any filling, but it goes especially well with seafood.

To prepare it you will need:

Yolk (1 pc);

Milk (0.2 l);

Sugar (half a teaspoon);

Salt (half a teaspoon);

White pepper (on the tip of a knife);