Sauces Archives - Pizza Today https://pizzatoday.com/recipes/sauces/ 30 Years of Providing Business Solutions & Opportunities for Today's Pizzeria Operators Tue, 02 Apr 2024 19:36:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://pizzatoday.com/wp-content/uploads/2021/10/20x20_PT_icon.png Sauces Archives - Pizza Today https://pizzatoday.com/recipes/sauces/ 32 32 Hot Oil https://pizzatoday.com/recipes/sauces/hot-oil/ Fri, 23 Feb 2024 19:37:50 +0000 https://pizzatoday.com/?post_type=recipes&p=147038 Get a Hot Oil Recipe Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe: Print Hot Oil Author: Audrey Kelly   Ingredients 1 cup oil 3 tablespoons chili flakes 1 […]

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Get a Hot Oil Recipe

Hot Oil is a Great Pizza Topping and Condiment. Try a trending hot chili oil pizza. You can learn the ins and outs of how to make hot oil. Here is a hot oil recipe:

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Hot Oil
Author: 
 
Ingredients
  • 1 cup oil
  • 3 tablespoons chili flakes
  • 1 whole dried Calabrian chili
Instructions
  1. Heat oil to 180 Degrees.
  2. Pour chili flakes into oil.
  3. Let cool for 1 hour.
  4. Keep combined for 1-24 hours (depending how deep you want the flavor), then strain.
  5. Store in air tight container for up to 3 months or refrigerate longer.

 

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]]> Vodka Sauce https://pizzatoday.com/recipes/sauces/vodka-sauce/ Fri, 01 Apr 2022 00:01:56 +0000 https://pizzatoday.com/?post_type=recipes&p=143341 Print Vodka Sauce Author: Pizza Today Recipe type: sauces   Ingredients 3 cups crushed tomatoes 2 tablespoons tomato paste 1 cup yellow onion, small dice (1/2 onion) 1 tablespoon garlic, slivered (3 cloves) ¼ cup vodka 1 teaspoon sea salt 1 teaspoon black pepper ½ teaspoon red pepper flakes 1 cup heavy cream 2 tablespoon extra virgin […]

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Vodka Sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 3 cups crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup yellow onion, small dice (1/2 onion)
  • 1 tablespoon garlic, slivered (3 cloves)
  • ¼ cup vodka
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 tablespoon extra virgin olive oil
  • 1 piece prosciutto
Instructions
  1. Heat EVOO over medium heat and add onions.
  2. Sauté for 4-5 minutes until translucent.
  3. Add garlic and prosciutto.
  4. Sauté another 1-2 minutes. Add salt, pepper, chili flakes and tomato paste.
  5. Cook 1 minute.
  6. Add vodka and cook 2 minutes or until fully reduced.
  7. Add crushed tomatoes.
  8. Cook for 2 minutes and then stir in heavy cream.
  9. Let simmer another 15 minutes.

 

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]]> Marinara with Anchovies https://pizzatoday.com/recipes/sauces/marinara-with-anchovies/ Fri, 01 Apr 2022 00:01:17 +0000 https://pizzatoday.com/?post_type=recipes&p=143342 Print Marinara with Anchovies Author: Pizza Today Recipe type: sauces   Ingredients 2 anchovies 3 cloves garlic (thinly sliced) 2 sprigs thyme 2 cup crushed tomatoes Pinch of salt 1 tablespoon olive oil Instructions Heat olive oil in sauté pan. Add anchovy and garlic and cook for 1-2 minutes (until garlic is just browning but not burnt). […]

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Marinara with Anchovies
Author: 
Recipe type: sauces
 
Ingredients
  • 2 anchovies
  • 3 cloves garlic (thinly sliced)
  • 2 sprigs thyme
  • 2 cup crushed tomatoes
  • Pinch of salt
  • 1 tablespoon olive oil
Instructions
  1. Heat olive oil in sauté pan.
  2. Add anchovy and garlic and cook for 1-2 minutes (until garlic is just browning but not burnt).
  3. Add in thyme, tomatoes and salt.
  4. Cook on low heat for 10 minutes.
  5. Let cool and use as you please.

 

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]]> Sweet Chili Sauce https://pizzatoday.com/recipes/sauces/sweet-chili-sauce/ Sat, 01 May 2021 04:01:30 +0000 https://pizzatoday.com/recipes/sweet-chili-sauce/ Sweet Chili Sauce Recipe Try this Sweet Chili Sauce Recipe. Sweet Chili Sauce makes a great pizza sauce base or a finishing drizzle on top of pizza. The best chili sauce is sweet, tangy and spicy. Thai Sweet Chili Sauce is a popular chili sauce. Print Sweet Chili Sauce Author: Pizza Today   Ingredients ½ cup […]

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Sweet Chili Sauce Recipe

Try this Sweet Chili Sauce Recipe. Sweet Chili Sauce makes a great pizza sauce base or a finishing drizzle on top of pizza. The best chili sauce is sweet, tangy and spicy. Thai Sweet Chili Sauce is a popular chili sauce.

Print
Sweet Chili Sauce
Author: 
 
Ingredients
  • ½ cup rice vinegar
  • ¾ cups water
  • 3 Thai red chilies, deseeded and chopped (keep and include half of the seeds to add heat)
  • ½ teaspoon cayenne pepper (optional)
  • ½ tablespoons garlic, minced
  • ½ teaspoon ginger, grated
  • 1 teaspoon soy sauce
  • ½ tablespoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoons salt
  • 3 tablespoons sugar
Instructions
  1. In a medium saucepan, add all the ingredients, except cornstarch mix.
  2. Bring to a boil then simmer until mixture reduce by half.
  3. Blend mixture until slightly chunky and return to simmer.
  4. Add cornstarch mix until sauce thickens. (You may have to add more cornstarch mix to achieve the right consistency.)
  5. Allow to cool.
  6. Then apply to pizza or bottle. It may be refrigerated for up to a week.

 

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]]> White Garlic Sauce https://pizzatoday.com/recipes/sauces/white-garlic-sauce/ Thu, 01 Apr 2021 04:01:28 +0000 https://pizzatoday.com/recipes/white-garlic-sauce/ Print White Garlic Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 1 ¼ cups milk 3 tablespoon crushed garlic ⅓ cup finely grated Parmesan cheese Instructions Over medium heat in a saucepan, melt the butter (do not let it brown). Stir in the flour. Cook and stir until […]

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White Garlic Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups milk
  • 3 tablespoon crushed garlic
  • ⅓ cup finely grated Parmesan cheese
Instructions
  1. Over medium heat in a saucepan, melt the butter (do not let it brown).
  2. Stir in the flour.
  3. Cook and stir until the mixture gets thick and pasty.
  4. Add the milk in a steady stream while whisking.
  5. Stir until thickened, about 3 minutes.
  6. Off heat, add the garlic.
  7. Stir in the Parmesan cheese
  8. Let the sauce cool to room temperature before using on pizza. Makes enough sauce for one 14-inch pizza.

 

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]]> Vegan Chive Pesto https://pizzatoday.com/recipes/sauces/vegan-chive-pesto/ Thu, 01 Apr 2021 04:01:06 +0000 https://pizzatoday.com/recipes/vegan-chive-pesto/ Print Vegan Chive Pesto Author: Pizza Today Recipe type: sauce   Ingredients 2 cups fresh chives 2 cups fresh basil 2 cups pumpkin seeds, walnuts or pine nuts 3 tablespoons fresh lemon juice (about 1 whole lemon) ¾ tablespoon sea salt 2 cups extra virgin olive oil Instructions Add all ingredients to food processor except oil. Blend […]

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Vegan Chive Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cups fresh chives
  • 2 cups fresh basil
  • 2 cups pumpkin seeds, walnuts or pine nuts
  • 3 tablespoons fresh lemon juice (about 1 whole lemon)
  • ¾ tablespoon sea salt
  • 2 cups extra virgin olive oil
Instructions
  1. Add all ingredients to food processor except oil.
  2. Blend until combined.
  3. Slowly stream in oil and blend until smooth.

 

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]]> Trending Recipe: Agave Basil Pesto https://pizzatoday.com/recipes/sauces/trending-recipe-agave-basil-pesto/ Wed, 31 Mar 2021 18:13:00 +0000 https://pizzatoday.com/recipes/trending-recipe-agave-basil-pesto/ Get Tony Gemignani’s Agave Basil Pesto Recipe My friend Audrey Kelly writes about pesto and shares a recipe in an article in this issue. In the article she mentions my pesto recipe that has a unique twist — agave nectar. I’ve written about agave nectar and provided this recipe before, but it was years ago […]

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Get Tony Gemignani’s Agave Basil Pesto Recipe

My friend Audrey Kelly writes about pesto and shares a recipe in an article in this issue. In the article she mentions my pesto recipe that has a unique twist — agave nectar. I’ve written about agave nectar and provided this recipe before, but it was years ago and with Audrey bringing it up I thought it was worth repeating.

Tony Gemignani, Tony's Pizza Napoletana, 2022 Pizza Today Pizzeria of the Year

Tony Gemignani

I started using agave nectar in 2009 as an ingredient not only on my pizzas, but also in my house-made sausage and pesto. At that time, using agave nectar in cocktails became popular and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That got me thinking about incorporating the ingredient in my pizzas.

Agave nectar is a sweetener commercially produced from several species of agave, including agave tequilana and agave salmiana. Most of it comes from Mexico. Agave syrup is sweeter than honey and it can be bought in different color varieties. Blue agave (harvested in the volcanic soils of Southern Mexico) seems to be the most prevalent. Agaves are large, spiky plants that resemble a cactus, but they are actually succulents similar to aloe vera. They are quite difficult to harvest, so it’s definitely an ingredient that falls in line with the “Respect the Craft” mentality.

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Trending Recipe: Agave Basil Pesto
Author: 
Recipe type: sauce
 
Chef’s Note: Do not add everything all at once as the flavor of fresh ingredients increase and decrease in potency throughout the year, depending on the season. Instead, always add the ingredients gradually and taste after each addition, checking for flavor. This is most important when using garlic and lemon. This recipe can be thinned out with more olive oil if necessary.
Ingredients
  • 1 pound basil, destemmed
  • 4 ounces grated Parmesan
  • 2 whole cloves garlic
  • 4 ounces shaved Parmigiano Reggiano (after you shave it, hand crush it)
  • 4 ounces pine nuts
  • 18 ounces extra-virgin olive oil
  • 2-4 ounces agave nectar syrup (depending on how sweet you like it)
  • Salt and pepper
  • Juice of 1 lemon
Instructions
  1. Blend basil with pine nuts, garlic and grated Parmesan in a blender.
  2. Next, gradually add in the agave syrup and olive oil as you go. Then add lemon juice, salt and pepper (to taste).
  3. Fold in the shaved, hand-crushed Parmigiano Reggiano and then place your pesto into a squirt bottle.

TONY GEMIGNANI is one of America’s most influential pizza makers.  Instagram: @capopizza Photo: Tony Gemignani

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]]> Tony’s Trending Recipe: Vodka Cream Sauce https://pizzatoday.com/recipes/sauces/tonys-trending-recipe-vodka-cream-sauce/ Thu, 29 Nov 2018 20:27:57 +0000 https://pizzatoday.com/recipes/tonys-trending-recipe-vodka-cream-sauce/ The versatility of a vodka cream sauce is endless. It complements pizza, pasta, meatballs, sausages and shellfish. I’ve used this sauce on several pizza styles such as Detroit, Grandma, Sicilian and New York. I made a standard recipe below, but feel free to jazz it up with the optional ingredients I listed. Here is a […]

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The versatility of a vodka cream sauce is endless. It complements pizza, pasta, meatballs, sausages and shellfish. I’ve used this sauce on several pizza styles such as Detroit, Grandma, Sicilian and New York. I made a standard recipe below, but feel free to jazz it up with the optional ingredients I listed. Here is a delicious recipe:

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Tony's Trending Recipe: Vodka Cream Sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 2 ounces super heavy tomato sauce or paste
  • 8-10 ounces fine ground tomatoes
  • 1½ ounces vodka
  • 2 ounces heavy cream
  • ¼ ounce Olive Oil
  • Salt & Pepper
  • Optional:
  • ¼ ounce chopped garlic
  • ¼ ounce minced Calabrese pepper
  • ½ ounce diced white onions
  • ½ ounce peas
  • ¼ ounce diced smoked pancetta
Instructions
  1. Blend both tomato sauces using an immersion blender.
  2. Set heat on medium. In a medium to large sauté pan, slightly heat your olive oil.
  3. Place the tomato sauce into the sauté pan and continue stirring for about 2 minutes until simmering.
  4. Carefully place the vodka into the pan and allow the alcohol to burn off. I prefer to add the vodka to the simmering tomato sauce. I feel you don’t get a bitter flavor from the vodka this way.
  5. Once the alcohol has burned off, add your heavy cream and continue stirring until your sauce becomes lightly pink to orange.
  6. Cook this down a bit, but don’t let the sauce break and separate.
  7. Salt and pepper your sauce. I prefer my vodka cream sauce to be seasoned more than other sauces, so I am a little heavy on the salt and pepper.
  8. If you are using the optional ingredients, I would sweat the ingredients in the oil prior to adding the tomato sauce.
  9. Then generously stir them in before adding the vodka. If you feel the heat of the alcohol is too intense for the ingredients you could add them after the alcohol burns off, but I prefer to add them before. It’s all personal preference.
  10. Let your sauce cool down before adding it to your pizza before the bake (I actually prefer to add it hot directly onto the pizza when it comes out of the oven).
  11. Grated Parmigiano or Romano and a little chopped parsley works well as a finishing ingredient. Enjoy!

 

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]]> Vegan Ranch Dressing https://pizzatoday.com/recipes/sauces/vegan-ranch-dressing/ Mon, 26 Feb 2018 19:40:35 +0000 https://pizzatoday.com/recipes/vegan-ranch-dressing/ Print Vegan Ranch Dressing Author: Pizza Today Recipe type: sauces   Ingredients ½ cup cashews 1 cup plain almond milk 2 tablespoons apple cider vinegar 1 teaspoon dried chives ¾ teaspoon onion powder ¾ teaspoon garlic powder ½ teaspoon salt 1 teaspoon parsley ¼ teaspoon ground pepper Instructions Mix all ingredients together in a blender. Refrigerate 1 […]

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Print
Vegan Ranch Dressing
Author: 
Recipe type: sauces
 
Ingredients
  • ½ cup cashews
  • 1 cup plain almond milk
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried chives
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon parsley
  • ¼ teaspoon ground pepper
Instructions
  1. Mix all ingredients together in a blender.
  2. Refrigerate 1 to 2 hours.

 

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]]> Scratch Fig Jam https://pizzatoday.com/recipes/sauces/scratch-fig-jam/ Fri, 01 Dec 2017 05:01:35 +0000 https://pizzatoday.com/recipes/scratch-fig-jam/   Print Scratch Fig Jam Author: Pizza Today Recipe type: sauce   Ingredients 9 ounces dried figs (For a lighter color, use the more expensive golden figs.) 1½ cups water 6 ounces (one small pack) fresh raspberries (optional) Instructions Slice and dice the figs and place into a small, non-reactive bowl. Get tap water as hot as […]

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Scratch Fig Jam
Author: 
Recipe type: sauce
 
Ingredients
  • 9 ounces dried figs (For a lighter color, use the more expensive golden figs.)
  • 1½ cups water
  • 6 ounces (one small pack) fresh raspberries (optional)
Instructions
  1. Slice and dice the figs and place into a small, non-reactive bowl.
  2. Get tap water as hot as you can and pour 1½ cups over the figs to re-hydrate.
  3. Let steep for 45 minutes to 1 hour.
  4. When cooled, place all in a blender and pulse into a fine jam.
  5. (Optional) Place fresh strawberries into the blender with the figs for color and heightened flavor.
  6. Further Manipulation: To turn your proprietary fig jam into a fig-mascarpone pudding, just add 8 ounces of mascarpone cheese and 2 ounces of whole milk ricotta and blend.

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]]> Orange Aioli Sauce https://pizzatoday.com/recipes/sauces/orange-aioli-sauce/ Fri, 01 Dec 2017 05:01:10 +0000 https://pizzatoday.com/recipes/orange-aioli-sauce/ Print Orange Aioli Sauce Author: Pizza Today Recipe type: Sauces   Ingredients 2 cups mayonnaise 3 garlic cloves, minced or crushed 2 tablespoons extra-virgin olive oil 1 tablespoons orange juice Orange zest Instructions Combine thoroughly all the ingredients except the zest. To serve, put the aioli sauce in ramekins, sprinkle the zest on top. 3.5.3229  

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Orange Aioli Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • 2 cups mayonnaise
  • 3 garlic cloves, minced or crushed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons orange juice
  • Orange zest
Instructions
  1. Combine thoroughly all the ingredients except the zest.
  2. To serve, put the aioli sauce in ramekins, sprinkle the zest on top.

 

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]]> Dr. (Ghost) Pepper Glaze https://pizzatoday.com/recipes/sauces/dr-ghost-pepper-glaze/ Sun, 01 Oct 2017 04:01:44 +0000 https://pizzatoday.com/recipes/dr-ghost-pepper-glaze/ Print Dr. (Ghost) Pepper Glaze Author: Pizza Today Recipe type: Sauce   (Important, make sure adequate ventilation is available and do not put your head over this sauce.) Note: It is easiest to freeze the ghosties for easier cutting. Even when cleaning any pan or pot, do not initially use hot water because the steam will destroy […]

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Print
Dr. (Ghost) Pepper Glaze
Author: 
Recipe type: Sauce
 
(Important, make sure adequate ventilation is available and do not put your head over this sauce.) Note: It is easiest to freeze the ghosties for easier cutting. Even when cleaning any pan or pot, do not initially use hot water because the steam will destroy your face!
Ingredients
  • 1 cup of Dr. Pepper soda
  • ¼ cup fresh blackberries
  • 1 cup blackberry jam
  • ½ cup sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • Zest from half of that lemon
  • 1 teaspoon ground cumin
  • Half of a ghost pepper, seeded and chopped fine
Instructions
  1. Combine all ingredients except the ghost chili into a saucepan on high.
  2. When simmering, turn to low, add the ghost chili and simmer for 10 minutes keeping eyes and face away.
  3. Simmer for 10 minutes more until thickened.

 

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]]> Clam Sauce https://pizzatoday.com/recipes/sauces/clam-sauce/ Sun, 01 Oct 2017 04:01:37 +0000 https://pizzatoday.com/recipes/clam-sauce/ Print Clam Sauce Author: Pizza Today Recipe type: Sauce   Ingredients 1 48-ounce can chopped sea clams, with the juice 1 can of water, use the same can from the clams ½ pound of clam base 1 tablespoon crushed red pepper flakes 2 tablespoons of fresh minced garlic 2 tablespoons of granulated garlic 1 ½ tablespoons of […]

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Print
Clam Sauce
Author: 
Recipe type: Sauce
 
Ingredients
  • 1 48-ounce can chopped sea clams, with the juice
  • 1 can of water, use the same can from the clams
  • ½ pound of clam base
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons of fresh minced garlic
  • 2 tablespoons of granulated garlic
  • 1 ½ tablespoons of salt
  • ⅔ cup cornstarch
  • ½ cup of olive oil
  • 1 cup of dry white wine
  • 1 cup chopped parsley (reserved)
Instructions
  1. Add everything together in a sauce pot.
  2. Bring to a simmer.
  3. Combine ⅔ cup cornstarch and ⅔ cup of cold water to make a slurry, then add to simmering clam sauce stirring constantly.
  4. Bring sauce back to a boil, then remove from heat.
  5. Let it cool before adding the reserved parsley.
  6. Heat to order and toss with linguine.
  7. Garnishing this dish with little neck clams is an awesome touch!

 

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]]> Pork Belly Barbecue Sauce https://pizzatoday.com/recipes/sauces/pork-belly-barbecue-sauce/ Sun, 01 Oct 2017 04:01:34 +0000 https://pizzatoday.com/recipes/pork-belly-barbecue-sauce/ Print Pork Belly Barbecue Sauce Author: Pizza Today Recipe type: Sauce   Ingredients 2 medium yellow onions 4 chipotle peppers from a can of peppers in adobo 4 tablespoons extra virgin olive oil 1 cup dried blueberries, rehydrated in very hot water until tender Instructions Cut the onions in half, then into strips. Place them in a […]

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Pork Belly Barbecue Sauce
Author: 
Recipe type: Sauce
 
Ingredients
  • 2 medium yellow onions
  • 4 chipotle peppers from a can of peppers in adobo
  • 4 tablespoons extra virgin olive oil
  • 1 cup dried blueberries, rehydrated in very hot water until tender
Instructions
  1. Cut the onions in half, then into strips. Place them in a pizza pan.
  2. Pull each chipotle pepper from the can of adobo. Don’t worry if you have some adobo on each pepper.
  3. Squeeze and smash each pepper with your hands over the onions. Add the oil and toss well.
  4. Place in a 500 F oven for 8 to 12 minutes until the onions are turning translucent.
  5. Toss again and add the blueberries and cook for another 8 minutes until all items are sizzling.
  6. Toss again and let cool.
  7. Add half of the blueberry-chipotle mix to blender and blend on high.
  8. Toss this with the solid onion mix and reserve.

 

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]]> Roasted Poblano Cream (Rajas con Crema) https://pizzatoday.com/recipes/sauces/roasted-poblano-cream-rajas-con-crema/ Sat, 01 Apr 2017 04:01:13 +0000 https://pizzatoday.com/recipes/roasted-poblano-cream-rajas-con-crema/ Print Roasted Poblano Cream (Rajas con Crema) Author: Pizza Today Recipe type: Sauces   Ingredients 1 tablespoon olive oil 1 ounce sliced red onions 1 ounce sliced green sweet peppers ¾ ounce of the chopped roasted garlic cloves Sliced poblano ribbons 2 teaspoons ground cumin ½ teaspoon red pepper flakes (you may add more, but be careful) […]

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Roasted Poblano Cream (Rajas con Crema)
Author: 
Recipe type: Sauces
 
Ingredients
  • 1 tablespoon olive oil
  • 1 ounce sliced red onions
  • 1 ounce sliced green sweet peppers
  • ¾ ounce of the chopped roasted garlic cloves
  • Sliced poblano ribbons
  • 2 teaspoons ground cumin
  • ½ teaspoon red pepper flakes (you may add more, but be careful)
  • Juice from ½ lemon
  • 2¾ ounce of your proprietary pizza ham, cut into ribbons
  • 15 grape tomatoes, cut in half
  • 1 teaspoon dried oregano
  • ¼ cup chicken broth (or pasta water)
  • ½ cup heavy whipping cream
Instructions
  1. Bring a sauté pan to high heat and add the olive oil and the onions.
  2. Sauté for 2 minutes and then add the green pepper, garlic, cumin, poblano pepper, red pepper flakes and lemon juice. Stir and lower heat to ¾ high for 3 minutes.
  3. Add the ham and the tomatoes and cook for 3 minutes more.
  4. Add the chicken stock and simmer for
  5. minutes, or until the tomatoes get soft and the flavors meld.
  6. Add the heavy cream and sauté just enough to amalgamate the flavors.
  7. Adjust flavor with a pinch of salt and more pepper flakes, if needed.
  8. Add fettuccine and toss together.
  9. Place on a bowl or plate and garnish with cilantro, avocado, sour cream and salsa.

 

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]]> Puttanesca Sauce https://pizzatoday.com/recipes/sauces/puttanesca-sauce/ Sun, 01 Jan 2017 05:01:00 +0000 https://pizzatoday.com/recipes/puttanesca-sauce/ Print Puttanesca Sauce Author: Pizza Today Recipe type: Sauces   Ingredients ⅓ cup extra virgin olive oil 1 large medium onion, diced 6 cloves of garlic, chopped 3 tablespoons capers, drained 1½ tablespoons anchovy paste 3 cups coarse chopped roasted tomatoes ½ cup pitted black olives, halved ½ cup Kalamata olives, pitted and halved A half handful […]

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Puttanesca Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • ⅓ cup extra virgin olive oil
  • 1 large medium onion, diced
  • 6 cloves of garlic, chopped
  • 3 tablespoons capers, drained
  • 1½ tablespoons anchovy paste
  • 3 cups coarse chopped roasted tomatoes
  • ½ cup pitted black olives, halved
  • ½ cup Kalamata olives, pitted and halved
  • A half handful of fresh herbs (torn basil, oregano and thyme)
  • Salt and pepper to taste
Instructions
  1. Heat a large pan with the olive oil.
  2. Start to sweat the onions then add the garlic. (Tip: adding your herbs — whether fresh or dry — at this point really brings out their maximum flavor.)
  3. Sauté for 2 minutes and then add the rest of the ingredients. Bring to and let simmer for just 5 minutes.
  4. For more of a tomato sauce version add 12 ounces of tomato sauce or purée.

 

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]]> Carbonara Sauce https://pizzatoday.com/recipes/sauces/carbonara-sauce/ Wed, 30 Nov 2016 05:01:39 +0000 https://pizzatoday.com/recipes/carbonara-sauce/ Print Carbonara Sauce Author: Pizza Today Recipe type: Sauces   Ingredients ½ pound bacon, cooked and chopped 2 tablespoons olive oil 4 cloves garlic, minced 1 pound cooked pasta (of your choosing) ⅓ cup grated Parmesan ⅓ cup grated Romano 3 egg yolks 1 whole egg ¼ cup white wine (optional) Salt and pepper, to taste 3 […]

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Carbonara Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • ½ pound bacon, cooked and chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 pound cooked pasta (of your choosing)
  • ⅓ cup grated Parmesan
  • ⅓ cup grated Romano
  • 3 egg yolks
  • 1 whole egg
  • ¼ cup white wine (optional)
  • Salt and pepper, to taste
  • 3 tablespoons fresh chopped parsley
  • ½ cup fresh green peas (optional)
Instructions
  1. Heat oil in a large skillet to medium and add garlic, cooked bacon and peas.
  2. Sauté for just a couple of minutes while your pasta is hot and draining.
  3. Add the hot pasta and remove from heat so not to cook the egg too quickly.
  4. Beat eggs, then add to your pasta while constantly tossing.
  5. Add back to a low heat for just a minute or so and add in your grated cheeses, parsley and salt and pepper, to taste.

 

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]]> Fresh Mango Salsa https://pizzatoday.com/recipes/sauces/fresh-mango-salsa/ Thu, 01 Sep 2016 04:01:53 +0000 https://pizzatoday.com/recipes/fresh-mango-salsa/ Print Fresh Mango Salsa Author: John Gutekanst Recipe type: sauces   Ingredients 2 ripe mangoes, cubed ½ large jalapeño, diced fine ½ cucumber, skinned, de-seeded and cubed ½ lime, juiced ½ lemon, juiced 1 tablespoon grated ginger root ½ cup chopped cilantro ¼ cup chopped parsley 1 tablespoon honey Pinch cinnamon Pinch nutmeg Instructions Mix all ingredients. […]

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Fresh Mango Salsa
Author: 
Recipe type: sauces
 
Ingredients
  • 2 ripe mangoes, cubed
  • ½ large jalapeño, diced fine
  • ½ cucumber, skinned,
  • de-seeded and cubed
  • ½ lime, juiced
  • ½ lemon, juiced
  • 1 tablespoon grated ginger root
  • ½ cup chopped cilantro
  • ¼ cup chopped parsley
  • 1 tablespoon honey
  • Pinch cinnamon
  • Pinch nutmeg
Instructions
  1. Mix all ingredients.

 

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]]> Jamaican Jerk Sauce https://pizzatoday.com/recipes/sauces/jamaican-jerk-sauce/ Thu, 01 Sep 2016 04:01:38 +0000 https://pizzatoday.com/recipes/jamaican-jerk-sauce/ Print Jamaican Jerk Sauce Author: John Gutekanst Recipe type: sauces Serves: 1¼ cups   Ingredients 1 tablespoon chopped fresh (or dried) thyme 1 tablespoon freshly grated ginger root 1 teaspoon allspice ½ teaspoon nutmeg ½ teaspoon cinnamon ¼ teaspoon garlic powder 1 tablespoon honey ½ cup scallions ½ cup jalapeño or hotter like scotch bonnet pepper ½ cup […]

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Jamaican Jerk Sauce
Author: 
Recipe type: sauces
Serves: 1¼ cups
 
Ingredients
  • 1 tablespoon chopped fresh (or dried) thyme
  • 1 tablespoon freshly grated ginger root
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon garlic powder
  • 1 tablespoon honey
  • ½ cup scallions
  • ½ cup jalapeño or hotter like scotch bonnet pepper
  • ½ cup white distilled vinegar
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar (optional)
Instructions
  1. Mix all ingredients in a blender or with a stick blender and let sit in a refrigerator for three hours for flavors to meld.

 

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]]> Mango Chutney Sauce https://pizzatoday.com/recipes/sauces/mango-chutney-sauce/ Tue, 01 Mar 2016 12:01:29 +0000 https://pizzatoday.com/recipes/mango-chutney-sauce/ Print Mango Chutney Sauce Author: Mandy Wolf Detwiler Recipe type: Sauce   We paired our chutney with sliced white meat chicken breast, diced prosciutto, smoked mozzarella and jalapeños. Since the chutney has a bit of heat, you can make your pizza less or more spicy depending on how many jalapeños you use in the sauce. Ingredients 3 […]

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Mango Chutney Sauce
Author: 
Recipe type: Sauce
 
We paired our chutney with sliced white meat chicken breast, diced prosciutto, smoked mozzarella and jalapeños. Since the chutney has a bit of heat, you can make your pizza less or more spicy depending on how many jalapeños you use in the sauce.
Ingredients
  • 3 mangos, slightly under-ripe
  • 1½ cups brown sugar
  • ½ teaspooon ground cumin
  • ½ cup raisins
  • ½ cup dried cherries
  • 1 teaspoon ground coriander
  • ⅛ teaspoon cinnamon
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon ground turmeric
  • 1 fresh jalapeño, seeded and chopped finely
  • 1 teaspoon of dried ginger
  • ½ teaspoon ground cloves
  • 1½ cup apple cider vinegar
  • 1 teaspoon of roasted garlic paste
  • ¼ cup sweet onion, chopped finely
Instructions
  1. Peel the mangos, cube into small chunks and dispose of the pit.
  2. In a medium saucepan, simmer the dry spices, mango, sugar, vinegar, garlic, pepper and onion for 60 minutes on low until the flavors have merged.
  3. Store in the cooler.
  4. Use about ¼ cup of chutney for each 12-inch pizza.

 

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]]> Spinach Artichoke Sauce https://pizzatoday.com/recipes/sauces/spinach-artichoke-sauce/ Tue, 01 Mar 2016 05:01:05 +0000 https://pizzatoday.com/recipes/spinach-artichoke-sauce/ Print Spinach Artichoke Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1½ pounds of cream cheese (softened) 15 ounces of artichoke hearts, roughly chopped 5 ounces of fresh spinach (sauté with salt), chopped 1 tablespoon extra virgin olive oil 1 tablespoon granulated garlic 1 teaspoon salt ¼ cup whole milk or half and half 1 teaspoon […]

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Spinach Artichoke Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1½ pounds of cream cheese (softened)
  • 15 ounces of artichoke hearts, roughly chopped
  • 5 ounces of fresh spinach (sauté with salt), chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon granulated garlic
  • 1 teaspoon salt
  • ¼ cup whole milk or half and half
  • 1 teaspoon crushed red pepper
  • ½ cup grated Parmesan cheese
Instructions
  1. Sauté the fresh spinach in the olive oil until softened.
  2. Add in the cream cheese and artichoke hearts and stir in the garlic, crushed red pepper, salt and Parmesan cheese.
  3. Stir until cream cheese has melted.
  4. Add milk or half and half to thin the dip out to sauce consistency.

 

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]]> Sun-dried Tomato Pesto https://pizzatoday.com/recipes/sauces/sun-dried-tomato-pesto/ Tue, 01 Mar 2016 05:01:03 +0000 https://pizzatoday.com/recipes/sun-dried-tomato-pesto/ Print Sun-dried Tomato Pesto Author: Mandy Wolf Detwiler Recipe type: sauce   Ingredients 2 garlic cloves ½ cup grated Parmesan cheese ½ cup pine nuts ½ cup olive oil 1 cup sun-dried tomatoes packed in oil, or rehydrated with hot water Salt and freshly ground pepper, to taste Instructions In a food processor, add all ingredients and […]

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Sun-dried Tomato Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 2 garlic cloves
  • ½ cup grated Parmesan cheese
  • ½ cup pine nuts
  • ½ cup olive oil
  • 1 cup sun-dried tomatoes packed in oil, or rehydrated with hot water
  • Salt and freshly ground pepper, to taste
Instructions
  1. In a food processor, add all ingredients and mix until blended.

 

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]]> Herb-infused Oil https://pizzatoday.com/recipes/sauces/herb-infused-oil/ Tue, 24 Nov 2015 14:12:26 +0000 https://pizzatoday.com/recipes/herb-infused-oil/ Print Herb-infused Oil Author: Pizza Today Recipe type: sauce Serves: 2 cups   Ingredients 1 cup tightly packed, torn fresh basil leaves 2-3 sprigs fresh oregano 2-3 sprigs fresh thyme 2 cups extra-virgin olive oil Instructions Wash and dry the herbs. Place the herbs in a large jar (I use a Ball-Mason jar or canning jar with a […]

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Herb-infused Oil
Author: 
Recipe type: sauce
Serves: 2 cups
 
Ingredients
  • 1 cup tightly packed, torn fresh basil leaves
  • 2-3 sprigs fresh oregano
  • 2-3 sprigs fresh thyme
  • 2 cups extra-virgin olive oil
Instructions
  1. Wash and dry the herbs.
  2. Place the herbs in a large jar (I use a Ball-Mason jar or canning jar with a tight lid).
  3. Pour the oil into the jar.
  4. Use within 2-3 days.
  5. Use the oil to brush on a pizza crust before adding pizza sauce.
  6. Use the oil to toss with cooked pasta, also on salads and appetizers.

 

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]]> Tony’s BBQ Sauce https://pizzatoday.com/recipes/sauces/tonys-bbq-sauce/ Mon, 02 Nov 2015 14:01:51 +0000 https://pizzatoday.com/recipes/tonys-bbq-sauce/ Print Tony’s BBQ Sauce Author: Pizza Today Recipe type: sauce   by Tony Gemignani, World-champion Pizzaiolo and Pizzeria Owner Ingredients 1 tablespoon finely diced white onion 1 teaspoon minced garlic ½ cup bourbon or St. Germaine Liqueur 2 ounces liquid smoke (optional) 1 #10 can ketchup 6 ounces tomato paste 8 ounces local honey, dark agave nectar, […]

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Tony’s BBQ Sauce
Author: 
Recipe type: sauce
 
by Tony Gemignani, World-champion Pizzaiolo and Pizzeria Owner
Ingredients
  • 1 tablespoon finely diced white onion
  • 1 teaspoon minced garlic
  • ½ cup bourbon or St. Germaine Liqueur
  • 2 ounces liquid smoke (optional)
  • 1 #10 can ketchup
  • 6 ounces tomato paste
  • 8 ounces local honey, dark agave nectar, or sweet sorghum syrup
  • 1-2 teaspoons red pepper flakes (optional)
  • ½ cup grape jelly (optional)
  • 2 teaspoons cayenne pepper
  • 1-2 teaspoon white pepper (depending on how hot you prefer)
  • 1 teaspoon black pepper
  • 4-6 ounces cane sugar syrup (optional)
  • 1 tablespoon sea salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce (optional)
Instructions
  1. In a large, deep sauce pan or saucepot set over medium heat, sauté the onions using a light amount of olive oil.
  2. Carefully burn off the alcohol, add garlic and cook for 1 minute.
  3. Combine all ingredients. Bring to a boil for 3 minutes, then reduce heat to simmer.
  4. Cook uncovered, stirring frequently for 1 hour.

 

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]]> Jalapeño BBQ Sauce https://pizzatoday.com/recipes/sauces/jalapeno-bbq-sauce/ Thu, 01 Oct 2015 04:01:09 +0000 https://pizzatoday.com/recipes/jalapeno-bbq-sauce/ Print Jalapeño BBQ Sauce Author: Pizza Today Recipe type: Sauces   Ingredients ½ cup cider vinegar or white vinegar 2 tablespoons packed brown sugar 2 tablespoons honey 1 tablespoon mustard (we like stone-ground) ¼ teaspoon ground ginger ¼ teaspoon cinnamon 1 teaspoon salt ½ teaspoon black pepper 1 cup onion, diced small 8 ounces butter, cut into […]

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Jalapeño BBQ Sauce
Author: 
Recipe type: Sauces
 
Ingredients
  • ½ cup cider vinegar or white vinegar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon mustard (we like stone-ground)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup onion, diced small
  • 8 ounces butter, cut into bits
  • 2 cups tomato sauce (your choice)
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons liquid smoke
  • 4 fresh, finely sliced jalapeños
  • ¼-½ teaspoon (to taste) hot sauce
  • ½ tablespoon roasted garlic
Instructions
  1. In a 2-quart saucepan combine the vinegar, brown sugar, honey, garlic, mustard, ginger, cinnamon, salt, pepper, onion and butter.
  2. Bring the mixture to a boil over high heat.
  3. Reduce the heat and continue to simmer uncovered for about 20 minutes.
  4. Add the tomato sauce, Worcestershire sauce and liquid smoke and continue simmering 15 minutes longer.
  5. Add the jalapenos and hot sauce and continue simmering for 5 more minutes.
  6. Let the sauce cool completely before adding it to pizzas.

 

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]]> Ramp and Walnut Pesto https://pizzatoday.com/recipes/sauces/ramp-and-walnut-pesto/ Fri, 01 May 2015 04:01:33 +0000 https://pizzatoday.com/recipes/ramp-and-walnut-pesto/ Try this Ramp and Walnut Pesto recipe A great spring menu idea, the Ramp and Walnut Pesto recipe features one of the earliest signs of spring ramps. Substitute this type of wild onion for basil in pesto for a delicious spring pesto. Try the Ramp and Walnut Pesto recipe now. Print Ramp and Walnut Pesto […]

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Try this Ramp and Walnut Pesto recipe

A great spring menu idea, the Ramp and Walnut Pesto recipe features one of the earliest signs of spring ramps. Substitute this type of wild onion for basil in pesto for a delicious spring pesto. Try the Ramp and Walnut Pesto recipe now.

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Ramp and Walnut Pesto
Author: 
 
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
Ingredients
  • 2 cups fresh ramps
  • 1 gallon boiling water
  • 1 large bowl of ice water
  • ½ cup of extra virgin olive oil
  • ½ cup walnuts
  • Salt and pepper to taste
Instructions
  1. After cleaning the ramps and cutting off the roots, place the ramps in the boiling water for 15 to 20 seconds.
  2. Immediately immerse in the ice water.
  3. Dry well.
  4. Place the ramps, walnuts and extra virgin olive oil in a jug or food processor and pulse on high until the desired texture is met.
  5. Add salt and pepper to taste.

 

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]]> Lemon Ginger Shrimp Marinade https://pizzatoday.com/recipes/sauces/lemon-ginger-shrimp-marinade/ Sun, 01 Feb 2015 05:01:47 +0000 https://pizzatoday.com/recipes/lemon-ginger-shrimp-marinade/ Print Lemon Ginger Shrimp Marinade Author: Pizza Today Recipe type: Sauces   Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio Ingredients 1 pound fresh shrimp ½ ounce ginger, minced 3 garlic cloves, minced 3 tablespoons soy sauce Zest and juice of 1 lemon 2 tablespoons toasted sesame oil 2 tablespoons dry white wine ½ tablespoon […]

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Lemon Ginger Shrimp Marinade
Author: 
Recipe type: Sauces
 
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
Ingredients
  • 1 pound fresh shrimp
  • ½ ounce ginger, minced
  • 3 garlic cloves, minced
  • 3 tablespoons soy sauce
  • Zest and juice of 1 lemon
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons dry white wine
  • ½ tablespoon hot sauce
Instructions
  1. Place all marinade items in a heavy-duty bag and mix with your hand.
  2. Place shrimp in the bag and marinate for eight to 12 hours.

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]]> Bresaola https://pizzatoday.com/recipes/sauces/bresaola/ Sun, 01 Feb 2015 05:01:25 +0000 https://pizzatoday.com/recipes/bresaola/ Print Bresaola Marinade Author: Pizza Today Recipe type: Sauces   Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio Ingredients 2 pounds eye of round roast, trimmed of all fat 1 cup white wine 1 cup red wine 4 cloves diced garlic 1 teaspoon powdered cinnamon 2 tablespoons whole black peppercorns Zest from 1 orange and […]

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Bresaola Marinade
Author: 
Recipe type: Sauces
 
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
Ingredients
  • 2 pounds eye of round roast, trimmed of all fat
  • 1 cup white wine
  • 1 cup red wine
  • 4 cloves diced garlic
  • 1 teaspoon powdered cinnamon
  • 2 tablespoons whole black peppercorns
  • Zest from 1 orange and 1 lemon
  • 3 bay leaves, crumbled
  • 1 teaspoon ground cloves
  • 2 teaspoons dried chili flakes
  • 5 four-inch stalks of rosemary, stripped and rough chopped
  • 5 ounces course sea salt
Instructions
  1. Place all ingredients in a heavy plastic bag and mix with your hand. Cut the eye of round lengthwise in half if you want. (I’ve found that this makes the meat area smaller and is only to expedite the cure.)
  2. Immerse the meat in the bag to marinate for seven days in the refrigerator or until the meat feels as if it has hardened.
  3. Remove from the marinade, rinse under cold water and wipe the meat dry. Let sit at room temperature for two hours to dry.
  4. Place in a double wrap of cheesecloth tied with kitchen twine.
  5. Hang the meat in a dry, airy place with a temperature of 55 to 58 F to cure. A white wine cooler (the best curing cabinet ever) is a great choice for this.
  6. Cure for two to three weeks for the meat to lose 30 percent of its bulk.
  7. Slice thin and serve as you would Prosciutto di Parma with Parmigiano-Reggiano, lemon, apples, arugula or with just a splash of olive oil and pepper.

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]]> Anchovy Rehab Marinade https://pizzatoday.com/recipes/sauces/anchovy-rehab-marinade/ Sun, 01 Feb 2015 05:01:11 +0000 https://pizzatoday.com/recipes/anchovy-rehab-marinade/ Print Anchovy Rehab Marinade Author: Pizza Today Recipe type: Sauces   Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio Ingredients 20 anchovies from the can 3 garlic cloves 1 teaspoon of dried oregano Zest from a ¼ lemon 7 tablespoons of excellent extra virgin olive oil Instructions Place the garlic, oregano, zest and extra virgin […]

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Anchovy Rehab Marinade
Author: 
Recipe type: Sauces
 
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
Ingredients
  • 20 anchovies from the can
  • 3 garlic cloves
  • 1 teaspoon of dried oregano
  • Zest from a ¼ lemon
  • 7 tablespoons of excellent extra virgin olive oil
Instructions
  1. Place the garlic, oregano, zest and extra virgin olive oil in a small container, leaving room for the 20 anchovies.
  2. Place the 20 anchovies into a non-reactive bowl.
  3. Turn the faucet water on a slow stream of lukewarm that is between 70 to 80 F.
  4. Slowly let the water slide down the side of the bowl to just cover the anchovies.
  5. Let sit for 5 to 10 seconds then drain the water. Repeat this process five to eight times being sure not to “cook” the anchovies or let them fall apart. Bring the water temperature down (colder) as you go.
  6. When the anchovies feel plumper and more pliable, taste for salt content. If it is acceptable, place anchovies on a clean kitchen towel and cover with a paper towel to soak up more salt and liquid.
  7. Repeat with another towel then place the anchovies in the garlic-oregano marinade.
  8. Cover and let sit on a counter for 24 hours before refrigerating.

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]]> Pain-apple Marinade https://pizzatoday.com/recipes/sauces/pain-apple-marinade/ Sun, 01 Feb 2015 05:01:02 +0000 https://pizzatoday.com/recipes/pain-apple-marinade/ Print Pain-apple Marinade Author: Pizza Today Recipe type: Sauces   Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio Ingredients 1 No.10 can of pineapple 3 whole habanero chilies 1 ghost chili Instructions Drain the can of pineapple with a chinois to collect all the juice. Using an immersion blender or regular blender, mix the peppers […]

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Pain-apple Marinade
Author: 
Recipe type: Sauces
 
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
Ingredients
  • 1 No.10 can of pineapple
  • 3 whole habanero chilies
  • 1 ghost chili
Instructions
  1. Drain the can of pineapple with a chinois to collect all the juice.
  2. Using an immersion blender or regular blender, mix the peppers in the juice. Little flakes of pepper will color the juice to pink.
  3. Pour the pineapple chunks back into the juice and reserve in the walk-in to macerate for 24 hours.
  4. Drain and save the juice before topping pizzas.

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]]> Carne all’ Albese https://pizzatoday.com/recipes/sauces/carne-all-albese/ Thu, 29 Jan 2015 05:01:56 +0000 https://pizzatoday.com/recipes/carne-all-albese/ Print Carne all’ Albese Author: Pizza Today Recipe type: Sauces   Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio Ingredients 1 8- to 12-ounce top round or strip steak 5 anchovies, chopped fine 3 cloves garlic, chopped fine Juice from ½ a lemon 5 tablespoons white truffle oil Instructions Place all ingredients in a heavy-duty […]

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Carne all’ Albese
Author: 
Recipe type: Sauces
 
Recipe courtesy of John Gutekanst, Avalanche Pizza in Athens, Ohio
Ingredients
  • 1 8- to 12-ounce top round or strip steak
  • 5 anchovies, chopped fine
  • 3 cloves garlic, chopped fine
  • Juice from ½ a lemon
  • 5 tablespoons white truffle oil
Instructions
  1. Place all ingredients in a heavy-duty plastic bag and insert the steak.
  2. Marinate for 12 hours then wipe the meat dry, season with salt and pepper and grill to temperature.
  3. The marinade can also be used to sauté fingerling potatoes after boiling.

 

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]]> Mushroom Pizza Sauce https://pizzatoday.com/recipes/sauces/mushroom-pizza-sauce/ Mon, 01 Dec 2014 05:01:12 +0000 https://pizzatoday.com/recipes/mushroom-pizza-sauce/ Print Mushroom Pizza Sauce Author: Pizza Today Recipe type: sauces   Courtesy of Michel Arvblom, World Pizza Champions, Sweden “To be unique you have to be different than everyone else. Instead of putting seasonal toppings on the pizza, think about a pizza sauce base using seasonal ingredients. This will make people and the media talk about your […]

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Mushroom Pizza Sauce
Author: 
Recipe type: sauces
 
Courtesy of Michel Arvblom, World Pizza Champions, Sweden “To be unique you have to be different than everyone else. Instead of putting seasonal toppings on the pizza, think about a pizza sauce base using seasonal ingredients. This will make people and the media talk about your pizza shop.” — Michel Arvblom
Ingredients
  • 8 ounces sliced mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup dry red wine
  • 1 cup beef broth
  • 2 tablespoons flour
  • 3 tablespoons cold water
  • Salt and pepper, to taste
  • 1 teaspoon dried parsley flakes
Instructions
  1. Sauté mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally.
  2. Add red wine and simmer for a few minutes.
  3. Add beef broth and simmer to reduce a bit, about 5 minutes.
  4. Combine flour and cold water and whisk until smooth.
  5. Stir into the mushrooms until well blended.
  6. Season, to taste, and simmer for about 1 minute, until thickened. If too thick, add a little more broth.
  7. Add parsley and salt and pepper, to taste.
  8. Makes about 1½ to 2 cups.
  9. When done cooking, use a blender to make the sauce smooth for a perfect pizza sauce.

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]]> Chipotle BBQ Sauce https://pizzatoday.com/recipes/sauces/chipotle-bbq-sauce/ Wed, 01 Oct 2014 04:01:14 +0000 https://pizzatoday.com/recipes/chipotle-bbq-sauce/ Print Chipotle BBQ Sauce Author: Pizza Today Recipe type: sauce   Courtesy of Piecasso Pizzeria & Lounge, Stowe, Vermont Ingredients 2 gallons barbecue sauce 1 8-ounce can of chipotle in adobo sauce Instructions Use an immersion blender to mix peppers evenly through sauce. Note: For a milder flavor, remove chipotle pepper seeds before blending. 3.2.2925

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Chipotle BBQ Sauce
Author: 
Recipe type: sauce
 
Courtesy of Piecasso Pizzeria & Lounge, Stowe, Vermont
Ingredients
  • 2 gallons barbecue sauce
  • 1 8-ounce can of chipotle in adobo sauce
Instructions
  1. Use an immersion blender to mix peppers evenly through sauce.
  2. Note: For a milder flavor, remove chipotle pepper seeds before blending.

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]]> Bacon Ahogadas Sauce https://pizzatoday.com/recipes/sauces/bacon-ahogadas-sauce/ Tue, 30 Sep 2014 04:01:51 +0000 https://pizzatoday.com/recipes/bacon-ahogadas-sauce/ Print Bacon Ahogadas Sauce Author: Pizza Today Recipe type: sauce   Ingredients 3½ cups of your proprietary pizza sauce 3 ounces red onion 1 ounce roasted garlic 2½ tablespoons ground cumin 3 tablespoons oil (canola or EVOO) 5 ounces of precooked, shaved bacon bits for the pizzeria 2 tablespoons chopped, pickled jalapeños (add more to taste for […]

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Bacon Ahogadas Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 3½ cups of your proprietary pizza sauce
  • 3 ounces red onion
  • 1 ounce roasted garlic
  • 2½ tablespoons ground cumin
  • 3 tablespoons oil (canola or EVOO)
  • 5 ounces of precooked, shaved bacon bits for the pizzeria
  • 2 tablespoons chopped, pickled jalapeños (add more to taste for heat index)
Instructions
  1. In a bowl, toss the onion, oil, bacon, jalapeño and cumin with two tablespoons water.
  2. Place on a pizza pan (pizza oven cooking) or in a sauté pan (for the stovetop).
  3. Run through a conveyor or put in a deck oven at 475 F for six to eight minutes until the onions are wilted.
  4. Make sure the bacon does not burn and toss the ingredients as much as possible to integrate flavors. (Or in a sauté pan cook on medium high until flavor are integrated also.)
  5. Remove to cool.
  6. When cool, add the pizza sauce and the onion/bacon mixture and pulse on high with a stick or stand blender.
  7. This should yield 4 cups of sauce.
  8. You may also add same amounts of mayonnaise and sour cream for a bodacious dipping sauce.
  9. Chef's Note: Try this on a pizza with cheddar or Manchego, black beans, green peppers and chicken.

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]]> White Truffle Mushroom Crema https://pizzatoday.com/recipes/sauces/white-truffle-mushroom-crema/ Mon, 11 Aug 2014 12:01:28 +0000 https://pizzatoday.com/recipes/white-truffle-mushroom-crema/ Print White Truffle Mushroom Crema Author: Pizza Today Recipe type: Sauces   Ingredients 2 large Portobello mushroom caps 1 tablespoon finely chopped garlic 1 heaping teaspoon mushroom base 3 tablespoons extra virgin olive oil 2 cups whole milk ricotta 4 ounces of pre-prepared Béchamel (Alfredo) sauce 1½ tablespoons white truffle oil. (You may use two if you […]

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White Truffle Mushroom Crema
Author: 
Recipe type: Sauces
 
Ingredients
  • 2 large Portobello mushroom caps
  • 1 tablespoon finely chopped garlic
  • 1 heaping teaspoon mushroom base
  • 3 tablespoons extra virgin olive oil
  • 2 cups whole milk ricotta
  • 4 ounces of pre-prepared Béchamel (Alfredo) sauce
  • 1½ tablespoons white truffle oil. (You may use two if you want it stronger.)
Instructions
  1. Place the Portobello mushrooms on a tray and coat the caps with the oil.
  2. Sprinkle the garlic and mushroom base on the caps and place in a deck or converyor oven at 475 F for 7 to 9 minutes. The mushrooms should be hot, limp and the garlic cooked. Set aside to cool.
  3. Place the ricotta, bechemel and truffle oil in a container or blender.
  4. When the Portobellos are cool, place in the container with all the oil and garlic in the pan and blend to a creamy consistency. Taste and add seasoning if needed.
  5. Place in a refrigerator overnight or serve immediately.

 

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]]> Chipotle-Onion Jam https://pizzatoday.com/recipes/sauces/chipotle-onion-jam/ Mon, 04 Aug 2014 12:44:55 +0000 https://pizzatoday.com/recipes/chipotle-onion-jam/ Print Chipotle-Onion Jam Author: Pizza Today Recipe type: sauce   Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio Ingredients 3 tablespoons olive oil 4 large onions cut in vertically, then in half-strips ⅛-inch thick 3 chipotle peppers from a small can of chipotle in adobo (found at any grocery) ½ cup raisins 1 tablespoon sugar 1 tablespoon […]

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Chipotle-Onion Jam
Author: 
Recipe type: sauce
 
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
Ingredients
  • 3 tablespoons olive oil
  • 4 large onions cut in vertically, then in half-strips ⅛-inch thick
  • 3 chipotle peppers from a small can of chipotle in adobo (found at any grocery)
  • ½ cup raisins
  • 1 tablespoon sugar
  • 1 tablespoon Balsamic vinegar
Instructions
  1. In a small lexan place very hot tap water on top of the raisins and let sit for thirty minutes to rehydrate.
  2. Drain all water when plump.
  3. Cut the chipotle peppers up fine.
  4. Add the oil, onions, sugar and peppers to a pizza pan or tray and insert it in your 475 F pizza oven for 12 minutes tossing afterwards and returning for five more minutes until the onions are soft and starting to caramelize.
  5. Add the balsamic and raisins when hot and let steep in the pan.
  6. This mix can be ground up using an immersion blender or blender or left chunky. (For more heat, add more chipotle. For an added sweetness, use dried blueberries instead.)
  7. To caramelize, char or sweat? That is the question. Of the many treatments an onion gets, the three great flavors of sweet, bitter-char and creamy are there for the taking. Caramelization occurs when the sugars from the onion reduce into a thick dark liquid. Many chefs help this by adding Balsamic vinegar or sugars. Charred onions offer a deeper, meatier flavor profile like coffee, steak and nuts. When onions are offered a low temperature atmosphere to sweat and sweat some more, the oils don’t evaporate and the fibers cook away leaving a silky cream.
  8. This is wonderful to top on aged cheddar, feta and even gorgonzola pizzas. Cream sauce pizzas are great with this jam.

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]]> Charred Onion Dip (and/or my Flammkuchen sauce) https://pizzatoday.com/recipes/sauces/charred-onion-dip-andor-flammkuchen-sauce/ Fri, 01 Aug 2014 00:01:22 +0000 https://pizzatoday.com/recipes/charred-onion-dip-andor-flammkuchen-sauce/ Print Charred Onion Dip (and/or my Flammkuchen sauce) Author: Pizza Today Recipe type: appetizers   Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio Ingredients 2 large onions cut into ⅛-inch rings 1 teaspoon whole fennel seed 2 tablespoons extra virgin olive oil 1 cup whole milk ricotta cheese 1 cup sour cream or mascarpone cheese ⅓ cup […]

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Charred Onion Dip (and/or my Flammkuchen sauce)
Author: 
Recipe type: appetizers
 
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
Ingredients
  • 2 large onions cut into ⅛-inch rings
  • 1 teaspoon whole fennel seed
  • 2 tablespoons extra virgin olive oil
  • 1 cup whole milk ricotta cheese
  • 1 cup sour cream or mascarpone cheese
  • ⅓ cup chopped roasted red peppers
  • 1 teaspoon salt
  • Pepper to taste
Instructions
  1. Place the onion rounds in a pizza pan that has been brushed with all the oil and turn over to coat sprinkle the fennel seed on the onion to toast and release flavor.
  2. Place the onion pan either in your conveyor or deck oven at 475 F for eight minutes until the bottom of each round is charred, and turn over.
  3. Cook another four to six minutes to char the other side and place aside to cool.
  4. When cool, add the cheese, sour cream, roasted red peppers, salt and pepper in a large container or blender and whip with an immersion blender until creamy.
  5. If you use this for a sauce recipe, it is particularly good using the “Flammkuchen” recipe above.
  6. I call this the “Double Onion Pie.” Just use the onion sauce, your preferred cheese and then top with thinly sliced raw red onion and bacon.
  7. This recipe combines the umami deepness of charred onion with cream and a touch of fennel. For the dip, sour cream is used. If you want to make the sauce for pizza, you can use mascarpone cheese. Both rock the house! (Note: the roasted red peppers are mostly for color because the char makes this dip/sauce look horribly brown. The peppers morph it into a deep golden color!)

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]]> Meat Sauce https://pizzatoday.com/recipes/sauces/meat-sauce/ Mon, 23 Jun 2014 08:40:00 +0000 https://pizzatoday.com/recipes/meat-sauce/ Print Meat Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ cup olive oil 4 pounds ground pork 8 pounds ground chuck 4 large green bell peppers, cored and chopped 2 large onion, chopped ¼ cup fennel seeds ½ cup finely chopped garlic 1 cup dry wine 1 #10 cans ground whole pear tomatoes or tomato […]

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Meat Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup olive oil
  • 4 pounds ground pork
  • 8 pounds ground chuck
  • 4 large green bell peppers, cored and chopped
  • 2 large onion, chopped
  • ¼ cup fennel seeds
  • ½ cup finely chopped garlic
  • 1 cup dry wine
  • 1 #10 cans ground whole pear tomatoes or tomato puree
  • 2 tablespoons sugar
  • 2 tablespoons ground pepper
  • 1 tablespoon salt
  • ¼ cup dried basil, crumbled
Instructions
  1. Put the olive oil in a large pot.
  2. Over medium heat, sauté the meats, peppers, onions, fennel, garlic and wine until the meat is just cooked through, about 20 minutes.
  3. Add the tomatoes and remaining ingredients.
  4. Bring the sauce to a boil.
  5. Turn the heat down and simmer the sauce for at least one hour, but no longer than 1½ hours.

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]]> Marinara sauce https://pizzatoday.com/recipes/sauces/marinara-sauce/ Mon, 12 May 2014 08:00:00 +0000 https://pizzatoday.com/recipes/marinara-sauce/ Print Marinara sauce Author: Pizza Today Recipe type: sauce Serves: about 4 cups of sauce. Scale up in direct proportion   Ingredients 2 tablespoons olive oil ½ cup chopped yellow onion 2 cloves garlic, pressed or minced 7 cups canned plum tomatoes, crushed by hand, juices drained 2 teaspoons each dried oregano and basil ½ teaspoon sugar Salt […]

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Marinara sauce
Author: 
Recipe type: sauce
Serves: about 4 cups of sauce. Scale up in direct proportion
 
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped yellow onion
  • 2 cloves garlic, pressed or minced
  • 7 cups canned plum tomatoes, crushed by hand, juices drained
  • 2 teaspoons each dried oregano and basil
  • ½ teaspoon sugar
  • Salt and pepper to taste
Instructions
  1. In a large heavy saucepan, heat the olive oil over medium-high heat for
  2. minute.
  3. Add the onion and garlic.
  4. Cook and stir for 3-4 minutes.
  5. Add the tomatoes, oregano and basil.
  6. Cook the sauce at a steady simmer for 20-25 minutes or until it has reduced slightly and shows no signs of being watery.
  7. Add the sugar.
  8. Salt and pepper to taste.
  9. Use at once for pasta. Or let cool for later use on pizza and pasta. Can be held in the cooler, covered, for 4-5 days.
  10. By adding 3 tablespoons of chopped fresh, flat-leaf parsley (or fresh basil) while the sauce is simmering, you will create a sauce with a slightly different flavor.
  11. Add crushed red pepper flakes or hot sauce to create a spicy arrabbiata variation.

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]]> Pepperoni Gravy https://pizzatoday.com/recipes/sauces/pepperoni-gravy/ Thu, 01 May 2014 00:01:45 +0000 https://pizzatoday.com/recipes/pepperoni-gravy/ Print Pepperoni Gravy Author: Pizza Today Recipe type: sauce   Ingredients 1½ cups natural casing pepperoni (only the good stuff!) 3 tablespoons extra-virgin olive oil 12 ounces pre-prepared béchamel (Alfredo) Instructions Place the pepperoni and oil in a pizza pan and place into an oven at 475 F for 4 to 6 minutes until the pepperoni starts […]

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Pepperoni Gravy
Author: 
Recipe type: sauce
 
Ingredients
  • 1½ cups natural casing pepperoni (only the good stuff!)
  • 3 tablespoons extra-virgin olive oil
  • 12 ounces pre-prepared
  • béchamel (Alfredo)
Instructions
  1. Place the pepperoni and oil in a pizza pan and place into an oven at 475 F for 4 to 6 minutes until the pepperoni starts leaching juices and remove just before it gets crispy.
  2. Place aside to cool.
  3. Put the pepperoni and béchamel in a container or blender and blend until creamy.
  4. Reserve in the refrigerator until use.

 

How To:

pepperoni gravy, topping pizza, sauce, ingredients, pepperoni, alfredo, olive oil  pepperoni, roasting, oilspepperoni gravy, topping pizza, sauce, mixing, ingredients, pepperoni  pepperoni gravy, topping pizza, sauce, mixing pepperoni gravy, topping pizza, sauce, pizza skin

 

 

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]]> Giovanni’s Aurora Sauce https://pizzatoday.com/recipes/sauces/giovannis-aurora-sauce/ Thu, 01 May 2014 00:01:22 +0000 https://pizzatoday.com/recipes/giovannis-aurora-sauce/ Ingredients: 1 No. 10 can of pre-prepared sauce 1 2.5 pound bag of pre-prepared Alfredo, (Béchamel) sauce Instructions: Stir both together using an immersion blender. Note: You can add hot pepper flakes for a Diablo sauce or chopped basil for a savory soup. You can go all out with chopped roasted garlic and braised beef […]

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pizza, sauce, chicken, peppadew, spinach, Giovanni's, aurora sauce, recipe, menuIngredients:
1 No. 10 can of pre-prepared sauce
1 2.5 pound bag of pre-prepared Alfredo, (Béchamel) sauce

Instructions:
Stir both together using an immersion blender.

Note:
You can add hot pepper flakes for a Diablo sauce or chopped basil for a savory soup. You can go all out with chopped roasted garlic and braised beef for creamy bolognese-style pasta sauce or olives, capers and sweet soppressata for a creamy Cacciatore.

 

 

 

 

 

 

 

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]]> Concia di Zucca https://pizzatoday.com/recipes/sauces/concia-di-zucca/ Wed, 30 Apr 2014 00:01:40 +0000 https://pizzatoday.com/recipes/concia-di-zucca/ Ingredients: 3 medium, fresh zucchini 2 tablespoons salt 1 can whole peeled tomatoes, drained 1 tablespoon garlic, chopped fine 1 tablespoon red wine vinegar 2 tablespoons extra-virgin olive oil 1 cup fresh mint leaves, roughly chopped (or chopped fresh basil) Instructions: Cut the zucchini lengthwise then into small dice and place into a colander with […]

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]]> Ingredients:
3 medium, fresh zucchini
2 tablespoons salt
1 can whole peeled tomatoes, drained
1 tablespoon garlic, chopped fine
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 cup fresh mint leaves, roughly chopped (or chopped fresh basil)

Instructions:
Cut the zucchini lengthwise then into small dice and place into a colander with two tablespoons of salt and toss for one minute. While waiting, cut the tomatoes lengthwise then in small dice and place in another colander to drain completely.

Place the garlic, vinegar, olive oil and mint in a large bowl and mix with a spoon.
After 15 minutes, rinse the zucchini, drain and place in the bowl with the tomatoes and all other ingredients and toss. Let this sit for at least 30 minutes before tossing with hot pasta.

Note:
Concia di Zucca is a simple, fresh sauce included canned tomatoes with the traditional zucchini, garlic, vinegar, olive oil and chopped mint. Instead of cooking the zucchini with heat it is cooked it with salt then rinsed to release any bitter taste. This recipe is also fabulous with chunks of fresh mozzarella or feta cheese.

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]]> Quick Pizzeria Barbeque Sauce https://pizzatoday.com/recipes/sauces/quick-pizzeria-barbeque-sauce/ Wed, 30 Apr 2014 00:01:31 +0000 https://pizzatoday.com/recipes/quick-pizzeria-barbeque-sauce/ This is a nice, Cincinnati-style tomato-based barbeque sauce that uses everything you can find in your place, (except the Worcestershire and possibly honey). Ingredients: ½ cup Worcestershire sauce 1/3 cup extra virgin olive oil 1/3 cup raw peeled garlic cloves 2 cups raw sliced onion 1/3 cup jarred jalapeños 1/3 cup vinegar ½ cup pineapple […]

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]]> This is a nice, Cincinnati-style tomato-based barbeque sauce that uses everything you can find in your place, (except the Worcestershire and possibly honey).

Ingredients:
½ cup Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 cup raw peeled garlic cloves
2 cups raw sliced onion
1/3 cup jarred jalapeños
1/3 cup vinegar
½ cup pineapple tidbits
1/3 cup honey
2½ cups of your proprietary pizza sauce

Instructions:
Place the Worcestershire, oil, garlic, onion, jalepeño and vinegar in a bowl and toss to integrate. Pour into a pan and place in a 475 F pizza oven until the onion and garlic caramelize, tossing frequently to make sure parts are dark brown and some are blackened. This will take about 12 to 15 minutes. If some stick to the pan, add three tablespoons of water and scrape flavor from the pan. Remove and let cool.

Place the pineapple, pizza sauce and honey in a container. Add the onion mix and blend until smooth. Add more sweet honey to taste. (Either molasses, liquid smoke and/or sorghum syrup would make this sauce more brown and deep if they are available to you.)

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]]> Alfredo Sauce https://pizzatoday.com/recipes/sauces/alfredo-sauce/ Mon, 21 Apr 2014 08:30:36 +0000 https://pizzatoday.com/recipes/alfredo-sauce/ Print Alfredo Sauce Author: Pizza Today Recipe type: sauce   Ingredients 3 tablespoons unsalted butter 2 cups heavy whipping cream ¾ cup grated Parmesan cheese Salt and freshly ground white pepper Pinch of nutmeg Instructions In a large sauté pan set over medium-high heat, melt the butter. Do not let it brown. Add the whipping cream. Bring […]

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Alfredo Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 3 tablespoons unsalted butter
  • 2 cups heavy whipping cream
  • ¾ cup grated Parmesan cheese
  • Salt and freshly ground white pepper
  • Pinch of nutmeg
Instructions
  1. In a large sauté pan set over medium-high heat, melt the butter.
  2. Do not let it brown.
  3. Add the whipping cream.
  4. Bring the mixture to a low boil for 2-3 minutes to thicken the sauce.
  5. Remove the pan from the heat.
  6. Stir in the Parmesan cheese.
  7. Add the salt, pepper and nutmeg.
  8. The sauce is now ready to toss with cooked and drained pasta and finish off.
  9. Scale up in direct proportion.
  10. By adding rounds of thinly sliced zucchini, blanched broccoli florets and cooked peas to the sauce when reducing it, you will now have Primavera sauce.

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]]> Roasted Red Pepper Pesto https://pizzatoday.com/recipes/sauces/roasted-red-pepper-pesto/ Mon, 17 Mar 2014 08:00:00 +0000 https://pizzatoday.com/recipes/roasted-red-pepper-pesto/ Print Roasted Red Pepper Pesto Author: Pizza Today Recipe type: sauce   Ingredients 1 roasted red pepper ¼ cup olive oil 2 cloves garlic ½ teaspoon salt 2 tablespoons pesto ¼ cup Parmesan cheese Instructions Place all ingredients into a food processor and blend. 3.2.2925

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Roasted Red Pepper Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 1 roasted red pepper
  • ¼ cup olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • 2 tablespoons pesto
  • ¼ cup Parmesan cheese
Instructions
  1. Place all ingredients into a food processor and blend.

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]]> Big Dave’s Pizza Sauce https://pizzatoday.com/recipes/sauces/big-daves-pizza-sauce/ Mon, 10 Mar 2014 08:00:00 +0000 https://pizzatoday.com/recipes/big-daves-pizza-sauce/ Print Big Dave's Pizza Sauce Author: Pizza Today Recipe type: sauce   Ingredients 2 cans all-purpose ground tomatoes 2 cans heavy tomato purees 1¼ cans water .6 ounces leaf basil .6 ounces leaf oregano 2 ounces black pepper 2 ounces granulated garlic 1 ounce granulated onion 4 ounces salt 4 ounces sugar 8 ounces olive oil 3 […]

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Big Dave's Pizza Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cans all-purpose ground tomatoes
  • 2 cans heavy tomato purees
  • 1¼ cans water
  • .6 ounces leaf basil
  • .6 ounces leaf oregano
  • 2 ounces black pepper
  • 2 ounces granulated garlic
  • 1 ounce granulated onion
  • 4 ounces salt
  • 4 ounces sugar
  • 8 ounces olive oil
  • 3 ounces Parmesan-Romano cheese
Instructions
  1. Open the ground tomatoes and pour into a 22-quart container.
  2. Scrape tomato puree into container.
  3. Fill one can with water.
  4. Pour back and forth between all cans until all tomato solids are rinsed with from walls.
  5. Pour water into two clean cans and add ¼ more water into one of them.
  6. Add all dry spices into one of the cans of water and stir.
  7. Let spices rehydrate for 5 minutes.
  8. Pour all water into container and stir until all ingredients are thoroughly mixed.
  9. Pour in olive oil and stir again.
  10. Sprinkle cheese on top and stir again.
  11. Date and refrigerate.
  12. Good for 7 days.

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]]> Bucatini Carbonara https://pizzatoday.com/recipes/entrees/bucatini-carbonara/ Sat, 01 Mar 2014 00:01:23 +0000 https://pizzatoday.com/recipes/bucatini-carbonara/ Print Bucatini Carbonara Author: Pizza Today Recipe type: entrees   Ingredients One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta) Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon. One tablespoon extra-virgin olive oil Five egg yolks, beaten Four ounces grated Pecorino-Romano cheese […]

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Bucatini Carbonara
Author: 
Recipe type: entrees
 
Ingredients
  • One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta)
  • Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon.
  • One tablespoon extra-virgin olive oil
  • Five egg yolks, beaten
  • Four ounces grated Pecorino-Romano cheese
  • Coarsely ground pepper
  • Hot pasta water as needed
Instructions
  1. Cook the bucatini in a large pot of water with 2 tablespoons of sea salt. This should take 11 to
  2. minutes.
  3. While the pasta has been in the boiling water 6 minutes, cut the guanciale into small lardon, (small, oblong chunks) and place in a pan on medium high heat with the extra virgin olive oil. Stir often.
  4. Drain pasta and put into a colander reserving some pasta water.
  5. When the guanciale is browned, crack 4 turns of black pepper in the pan then take the pan off the heat, add the bucatini and stir in the Pecorino slowly, then immediately add the egg.
  6. Continue stirring adding small amounts of pasta water (or not) to form a thick sauce.
  7. This dish can be best dressed with sliced raddichio or endive as a nice crunchy, bitter foil to the creaminess.
  8. Serve immediately.

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]]> Spinach Gnudi https://pizzatoday.com/recipes/sauces/spinach-gnudi/ Tue, 21 Jan 2014 12:34:00 +0000 https://pizzatoday.com/recipes/spinach-gnudi/ Print Spinach Gnudi Author: Pizza Today Recipe type: sauce   Ingredients 3 cups garlic pudding (recipe can be found on PizzaToday.com by searching Avalanche Garlic Pudding) 3 cups frozen spinach, thawed and pressed of all moisture 2½ cups grated Parmesan cheese 3 tablespoons flour ½ tablespoon salt ¼ tablespoon pepper 4 whole eggs Instructions Bring a pot […]

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Spinach Gnudi
Author: 
Recipe type: sauce
 
Ingredients
  • 3 cups garlic pudding (recipe can be found on PizzaToday.com by searching Avalanche Garlic Pudding)
  • 3 cups frozen spinach, thawed and pressed of all moisture
  • 2½ cups grated Parmesan cheese
  • 3 tablespoons flour
  • ½ tablespoon salt
  • ¼ tablespoon pepper
  • 4 whole eggs
Instructions
  1. Bring a pot of water to a boil.
  2. While the water heats, place garlic pudding, spinach, Parmesan, salt, pepper and flour in a large bowl. Add whipped eggs and mix.
  3. This should have the consistency of loose dough.
  4. Pull a tennis ball-sized dollop out and gently roll in flour into a cigar-shaped log measuring a quarter inch in diameter.
  5. Using a dough knife, cut into half-inch long pieces then dust with more flour.
  6. Each piece should weigh about one ounce.
  7. Form each into a football shape making sure they are firm.
  8. Working in batches, load the gnudi into the boiling water with a slotted spoon and boil for three to four minutes or until they float.
  9. Remove and set aside to cool.
  10. Uses: These can be held in your walk-in for up to a week and sautéed in butter with truffles or flavored oil.
  11. We’ve used them in two other recipes in this article!

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]]> Roman Roasted Pepper Sauce https://pizzatoday.com/recipes/sauces/roman-roasted-pepper-sauce/ Tue, 21 Jan 2014 12:32:00 +0000 https://pizzatoday.com/recipes/roman-roasted-pepper-sauce/ Print Roman Roasted Pepper Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 medium onion, sliced 4 garlic cloves, chopped fine 1 cup extra virgin olive oil 7 anchovy filets 3 to 4 bell peppers, tri color cut into strips 3 green bell peppers, cut into strips 1 cup green olives Juice of one lemon 1 […]

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Roman Roasted Pepper Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 medium onion, sliced
  • 4 garlic cloves, chopped fine
  • 1 cup extra virgin olive oil
  • 7 anchovy filets
  • 3 to 4 bell peppers, tri color cut into strips
  • 3 green bell peppers, cut into strips
  • 1 cup green olives
  • Juice of one lemon
  • 1 teaspoon oregano
  • ½ cup chopped Italian flat leaf parsley
  • Salt and pepper to taste
Instructions
  1. Heat half of the oil in a medium heated pan and add the garlic and anchovies. Watch for the garlic to cook but not brown.
  2. Take a wooden spoon and smash the garlic and anchovies until they become a paste.
  3. Add the peppers, olives and onions and sauté until the peppers are just barely tender and the onions are limp.
  4. Let cool for 5 minutes as you mix the remaining oil, lemon juice, oregano, salt and pepper and parsley in a bowl to form a dressing.
  5. Pour over the pepper mixture and let cool. This is best if kept under refrigeration for at least one day to let flavors meld.
  6. When ready, this mix can be put on pizzas after the oven or tossed with pasta anytime. I’ve even taken an immersion blender and mixed this up to make a pizza sauce. Exquisite!

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]]> Tomato Clam Sauce https://pizzatoday.com/recipes/sauces/tomato-clam-sauce/ Tue, 20 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/tomato-clam-sauce/ Print Tomato Clam Sauce Author: Pizza Today   Ingredients 3 onions, finely chopped ¾ cup olive oil 2 tablespoon fresh chopped garlic 1 # 10 can crushed tomatoes in extra thick tomato puree 1 tablespoon dried oregano 1 tablespoon dried basil 2 28-ounce can clams in their juice (save one cup of juice) 1 cup black […]

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Tomato Clam Sauce
Author: 
 
Ingredients
  • 3 onions, finely chopped
  • ¾ cup olive oil
  • 2 tablespoon fresh chopped garlic
  • 1 # 10 can crushed tomatoes in extra thick tomato puree
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 28-ounce can clams in their juice (save one cup of juice)
  • 1 cup black olive
  • 1 cup red wine
  • ½ cup balsamic vinegar
Instructions
  1. Sauté onions in ½ of the olive oil until transparent, then add the rest of the oil and garlic.
  2. Cook about three minutes.
  3. Add tomatoes, oregano, basil, clam juices, wine, and vinegar.
  4. Bring to a boil and simmer for about 15 minutes, stirring occasionally.
  5. Add the olives and clams.
  6. Heat and sauce is ready to serve.

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]]> Avalanche Garlic Pudding https://pizzatoday.com/recipes/sauces/avalanche-garlic-pudding/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/avalanche-garlic-pudding/ Print Avalanche Garlic Pudding Author: Pizza Today Recipe type: sauce   Ingredients 2 cups roasted garlic cloves 2 cups whole milk ricotta cheese 1½ cups grated Parmesan cheese Instructions Put all ingredients into a large, straight sided measuring bucket and blend with an immersion blender or food processor. Blend to make a pudding-like texture. No salt needed. […]

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Avalanche Garlic Pudding
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cups roasted garlic cloves
  • 2 cups whole milk ricotta cheese
  • 1½ cups grated Parmesan cheese
Instructions
  1. Put all ingredients into a large, straight sided measuring bucket and blend with an immersion blender or food processor.
  2. Blend to make a pudding-like texture.
  3. No salt needed.
  4. Uses: Use this pudding with stuffed breads topped with aged white cheddar or in calzones in place of ricotta.
  5. Dollop on pizza or as the garlic and spinach gnudi (Garlic Gnudi & Spinach Gnudi recipe can be found by entering in Search box)

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]]> Top Secret Cherry Tomato Prep https://pizzatoday.com/recipes/sauces/top-secret-cherry-tomato-prep/ Thu, 08 Aug 2013 04:00:00 +0000 https://pizzatoday.com/recipes/top-secret-cherry-tomato-prep/ Print Top Secret Cherry Tomato Prep Author: Pizza Today Recipe type: sauces   Ingredients Grape or cherry tomatoes Olive oil Sugar Instructions Take two equal five-inch lids from ricotta or sour cream. Place the tomatoes shoulder to shoulder on the bottom lid. Place the other lid on top. Cut horizontally through the small gap with a sharp […]

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Top Secret Cherry Tomato Prep
Author: 
Recipe type: sauces
 
Ingredients
  • Grape or cherry tomatoes
  • Olive oil
  • Sugar
Instructions
  1. Take two equal five-inch lids from ricotta or sour cream.
  2. Place the tomatoes shoulder to shoulder on the bottom lid.
  3. Place the other lid on top.
  4. Cut horizontally through the small gap with a sharp non-serrated knife. (although a serrated one will work.)
  5. To intensify a cherry tomato, I use an old secret that I’ve seen the Italians sneak by with while competing at the International Pizza Expo.
  6. Take a bunch of cherry or grape tomatoes in a sauté pan and sauté on medium heat with olive oil and sugar.
  7. The skins caramelize and the juices intensify into a wondrous sweet tomato bomb!

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]]> Tuscan Crema Paradiso https://pizzatoday.com/recipes/sauces/tuscan-crema-paradiso/ Thu, 31 Jan 2013 04:00:00 +0000 https://pizzatoday.com/recipes/tuscan-crema-paradiso/ Print Tuscan Crema Paradiso Author: Pizza Today Recipe type: sauces   Ingredients ½ pound of lean back bacon or Italian pancetta 1 teaspoon salt 5 turns cracked black pepper 2 teaspoons white wine vinegar 3 to 4 garlic cloves, chopped and crushed 1 sprig of fresh rosemary stripped and chopped fine Instructions First, chop the bacon and […]

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Print
Tuscan Crema Paradiso
Author: 
Recipe type: sauces
 
Ingredients
  • ½ pound of lean back bacon or Italian pancetta
  • 1 teaspoon salt
  • 5 turns cracked black pepper
  • 2 teaspoons white wine vinegar
  • 3 to 4 garlic cloves, chopped and crushed
  • 1 sprig of fresh rosemary stripped and chopped fine
Instructions
  1. First, chop the bacon and add to a food processor or in a container with an immersion blender with all the other ingredients.
  2. After integration, smash this putty-like mass out between a sanitized stainless steel table and the flat side of a knife, ensuring smoothness.
  3. Scrape up with a dough knife and knead like dough for a few minutes.
  4. The fat from the bacon will melt but the mass will soon become creamy.
  5. Put this in the refrigerator for one day to amalgamate flavors.

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]]> PAT BRUNO’S BECHAMEL SAUCE https://pizzatoday.com/recipes/sauces/pat-brunos-bechamel-sauce/ Thu, 01 Nov 2012 04:00:00 +0000 https://pizzatoday.com/recipes/pat-brunos-bechamel-sauce/ Print PAT BRUNO'S BECHAMEL SAUCE Author: Pizza Today Recipe type: sauces   Ingredients 3 tablespoons unsalted butter ¼ cup all-purpose flour ¾ cup milk ⅛ teaspoon salt Instructions Combine until all ingredients are well mixed. (Thickness depends on your ratio of flour to milk and butter.) Once you’ve got the basic sauce down, you can customize your […]

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PAT BRUNO'S BECHAMEL SAUCE
Author: 
Recipe type: sauces
 
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • ¾ cup milk
  • ⅛ teaspoon salt
Instructions
  1. Combine until all ingredients are well mixed. (Thickness depends on your ratio of flour to milk and butter.)
  2. Once you’ve got the basic sauce down, you can customize your pizza and pasta dishes.

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]]> Béchamel Sauce https://pizzatoday.com/recipes/sauces/bechamel-sauce-2/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/bechamel-sauce-2/ Print Béchamel Sauce Author: Pizza Today Recipe type: sauces   Serves 1 cup (Scale up in direct proportion) Ingredients 2 tablespoons butter 2 tablespoons flour 1¼ cups milk, heated Salt Freshly ground pepper Instructions Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, […]

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Béchamel Sauce
Author: 
Recipe type: sauces
 
Serves 1 cup (Scale up in direct proportion)
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1¼ cups milk, heated
  • Salt Freshly ground pepper
Instructions
  1. Melt the butter in a heavy-bottomed saucepan.
  2. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes.
  3. Add the hot milk, continuing to stir as the sauce thickens.
  4. Bring it to a
  5. boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
  6. Remove from the heat.
  7. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

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]]> Garlic Clam Sauce https://pizzatoday.com/recipes/sauces/garlic-clam-sauce/ Tue, 31 Jul 2012 04:00:00 +0000 https://pizzatoday.com/recipes/garlic-clam-sauce/ Print Garlic Clam Sauce Author: Pizza Today Recipe type: sauces   Ingredients 1 51-ounce can of chopped sea clams (with the clam juice) ½ can (25 ounces) water ½ pound of clam base (paste) 1 tablespoon crushed red peppers ¼ cup garlic puree ½ cup vegetable or olive oil 1 cup of white wine Instructions Bring all […]

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Garlic Clam Sauce
Author: 
Recipe type: sauces
 
Ingredients
  • 1 51-ounce can of chopped sea clams (with the clam juice)
  • ½ can (25 ounces) water
  • ½ pound of clam base (paste)
  • 1 tablespoon crushed red peppers
  • ¼ cup garlic puree
  • ½ cup vegetable or olive oil
  • 1 cup of white wine
Instructions
  1. Bring all ingredients to a simmer and add ⅔ cups of cornstarch dissolved into ⅔ cup of cold water.
  2. Whisk it in and keep whisking until it comes back to a simmer and remove from heat.
  3. Once the liquid cools, add ⅔ cup of chopped parsley.
  4. You can portion
  5. the cooled sauce into 15-ounce servings. I use soup pint containers for this.

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]]> Bolognese Sauce https://pizzatoday.com/recipes/sauces/bolognese-sauce/ Thu, 01 Sep 2011 09:00:25 +0000 https://pizzatoday.com/recipes/bolognese-sauce/ Print Bolognese Sauce Author: Pizza Today Recipe type: sauce   Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed 1 cup chopped yellow onion ¼ cup chopped flat-leaf parsley ½ cup dry red wine 1 pound sweet Italian sausage, casing removed ¾ pound ground chuck 7 cups tomato puree or ground canned tomatoes 1 tablespoon each dried […]

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Bolognese Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 cup chopped yellow onion
  • ¼ cup chopped flat-leaf parsley
  • ½ cup dry red wine
  • 1 pound sweet Italian sausage, casing removed
  • ¾ pound ground chuck
  • 7 cups tomato puree or ground canned tomatoes
  • 1 tablespoon each dried oregano and basil
  • ½ teaspoon sugar
  • Salt and freshly ground pepper to taste
Instructions
  1. In a large heavy pot or Dutch oven, set over medium-high heat, warm the olive oil for 1 minute. Add the garlic and stir for 1 minute.
  2. Add the onion and parsley to the pot.
  3. Raise the heat to high.
  4. Add the wine and boil rapidly for 2-3 minutes to cook off the alcohol.
  5. Reduce the heat to medium-high and add the sausage, crumbling it with the tines of a fork.
  6. Add the ground chuck.
  7. Cook and stir until the meat is no longer pink—about 4-5 minutes.
  8. Add the tomatoes, oregano, basil and sugar.
  9. Bring the sauce to a boil, reduce the heat, and simmer for 1 hour, stirring occasionally.
  10. Makes about 1 ½ quarts sauce.
  11. It will keep in the cooler, covered, for 4-5 days. Scale up in direct proportion.

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]]> Cream Sauce (aka béchamel) https://pizzatoday.com/recipes/sauces/cream-sauce-aka-bechamel/ Thu, 01 Sep 2011 09:00:07 +0000 https://pizzatoday.com/recipes/cream-sauce-aka-bechamel/ Print Cream Sauce (aka béchamel) Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 1 ¼ cups milk ½ teaspoon crushed garlic ⅓ cup finely grated Parmesan cheese Instructions Over medium heat in a saucepan, melt the butter (do not let it brown). Stir in the flour. Cook and stir […]

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Cream Sauce (aka béchamel)
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups milk
  • ½ teaspoon crushed garlic
  • ⅓ cup finely grated Parmesan cheese
Instructions
  1. Over medium heat in a saucepan, melt the butter (do not let it brown).
  2. Stir in the flour.
  3. Cook and stir until the mixture gets thick and pasty.
  4. Add the milk in a steady stream while whisking.
  5. Stir until thickened, about
  6. -3 minutes. Off heat, add the garlic.
  7. Stir in the Parmesan cheese.
  8. Let the sauce cool to room temperature before using on pizza.
  9. If the sauce thickens too much, add a bit more warm milk.
  10. For pizza, spread a thin layer of sauce over the pizza shell.
  11. Add additional toppings, crumbled sausage, vegetables, etc.
  12. Bake.
  13. For pasta, toss cooked and drained pasta with the sauce.
  14. Sauce works great for lasagna, too.
  15. To expand the sauce usage, swirl in some pesto sauce after adding the Parmesan cheese.
  16. Makes enough sauce for one 14-inch pizza.

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]]> White Clam Sauce https://pizzatoday.com/recipes/sauces/white-clam-sauce/ Thu, 01 Sep 2011 09:00:05 +0000 https://pizzatoday.com/recipes/white-clam-sauce/ Print White Clam Sauce Author: Pizza Today Recipe type: sauce   Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic, sliced thin 1 cup clam juice 2 teaspoons dried thyme Crushed red pepper flakes to taste Freshly ground pepper to taste 2 tablespoons finely chopped flat-leaf parsley 2 cups canned chopped sea clams Instructions In a saucepan […]

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White Clam Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, sliced thin
  • 1 cup clam juice
  • 2 teaspoons dried thyme
  • Crushed red pepper flakes to taste
  • Freshly ground pepper to taste
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 cups canned chopped sea clams
Instructions
  1. In a saucepan or sauté pan set over medium heat, warm the olive oil for 1 minute.
  2. Add the garlic and sauté only until the garlic is lightly browned.
  3. Discard the garlic.
  4. Add the clam juice to the pan.
  5. Add the thyme and the red pepper flakes.
  6. Simmer over low heat for
  7. -4 minutes. Add the pepper and the parsley.
  8. Off the heat, add the chopped clams.
  9. Stir to combine.
  10. To make this white clam sauce into a red clam sauce, simply stir in about ¼ cup marinara sauce.
  11. This recipe will make enough sauce for about 4 servings of pasta. And it can be made ahead, but only to the point of adding the pepper and parsley.

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]]> Pesto Aioli https://pizzatoday.com/recipes/sauces/pesto-aioli/ Fri, 07 Jan 2011 20:09:46 +0000 https://pizzatoday.com/recipes/pesto-aioli/   Print Pesto Aioli Author: Pizza Today Recipe type: sauce Serves: Approximately 2 ½ cups   Ingredients ½ cups pesto (your recipe or jarred) 2 cups mayonnaise (the non-sweetened kind) 1 teaspoon garlic, finely chopped 1 tablespoon Dijon style mustard Instructions Combine the pesto, mayonnaise, garlic and mustard in a bowl and blend until smooth. Taste and correct […]

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Pesto Aioli
Author: 
Recipe type: sauce
Serves: Approximately 2 ½ cups
 
Ingredients
  • ½ cups pesto (your recipe or jarred)
  • 2 cups mayonnaise (the non-sweetened kind)
  • 1 teaspoon garlic, finely chopped
  • 1 tablespoon Dijon style mustard
Instructions
  1. Combine the pesto, mayonnaise, garlic and mustard in a bowl and blend until smooth.
  2. Taste and correct the seasonings.

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]]> Garlic-Infused Olive Oil https://pizzatoday.com/recipes/sauces/garlicinfused-olive-oil/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/garlicinfused-olive-oil/ Print Garlic-Infused Olive Oil Author: Pizza Today Recipe type: sauce   Ingredients 2 quarts virgin or pure olive oil ¼ minced garlic Instructions Combine oil and garlic in a jar with a tight-fitting lid. Let stand tightly covered at room temperature away from direct sunlight for 2 or 3 days. Strain oil and discard garlic. Store oil […]

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Garlic-Infused Olive Oil
Author: 
Recipe type: sauce
 
Ingredients
  • 2 quarts virgin or pure olive oil
  • ¼ minced garlic
Instructions
  1. Combine oil and garlic in a jar with a tight-fitting lid.
  2. Let stand tightly covered at room temperature away from direct sunlight for 2 or 3 days.
  3. Strain oil and discard garlic.
  4. Store oil in a tightly covered container away from heat.

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]]> Aioli Dipping Sauce for Freid Zucchini https://pizzatoday.com/recipes/sauces/aioli-dipping-sauce-for-freid-zucchini/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/aioli-dipping-sauce-for-freid-zucchini/ Print Aioli Dipping Sauce for Freid Zucchini Author: Pizza Today Recipe type: sauce   Ingredients 2 cups real mayonnaise 3 tablespoons fresh lemon juice 3 large garlic cloves, pushed through a garlic press 6 tablespoons extra-virgin olive oil Sea salt Instructions Put the mayonnaise in a mixing bowl. Whisk in the lemon juice, garlic and olive oil. […]

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Aioli Dipping Sauce for Freid Zucchini
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cups real mayonnaise
  • 3 tablespoons fresh lemon juice
  • 3 large garlic cloves, pushed through a garlic press
  • 6 tablespoons extra-virgin olive oil
  • Sea salt
Instructions
  1. Put the mayonnaise in a mixing bowl.
  2. Whisk in the lemon juice, garlic and olive oil.
  3. Add salt to taste.
  4. Refrigerate (covered) for 2 hrs. to let the flavors develop.
  5. Makes just over 2 cups.
  6. Scale up in direct proportion.

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]]> Beef Picadillo Sauce https://pizzatoday.com/recipes/sauces/beef-picadillo-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/beef-picadillo-sauce/ Print Beef Picadillo Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoons olive oil ½ cup chopped onion 1 cup finely chopped red bell pepper ½ cup green olives pitted and chopped (or substitute Spanish olives) ¼ teaspoon dried thyme 2 tablespoons chopped cilantro 2 teaspoon drained capers 10 ounces tomato Instructions Combine all ingredients […]

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Beef Picadillo Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoons olive oil
  • ½ cup chopped onion
  • 1 cup finely chopped red bell pepper
  • ½ cup green olives pitted and chopped (or substitute Spanish olives)
  • ¼ teaspoon dried thyme
  • 2 tablespoons chopped cilantro
  • 2 teaspoon drained capers
  • 10 ounces tomato
Instructions
  1. Combine all ingredients and mix well.
  2. Spread on pizza shell.

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]]> Good Basic BBQ Sauce https://pizzatoday.com/recipes/sauces/good-basic-bbq-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/good-basic-bbq-sauce/ Print Good Basic BBQ Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ cup cider vinegar or white vinegar 2 tablespoons packed brown sugar 2 tablespoon honey 1 tablespoon mustard (the mildly spicy yellow kind) ¼ teaspoon ground ginger ¼ teaspoon cinnamon 1 teaspoon salt ½ teaspoon black pepper 1 cup onion, diced small 8 ounces […]

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Good Basic BBQ Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup cider vinegar or white vinegar
  • 2 tablespoons packed brown sugar
  • 2 tablespoon honey
  • 1 tablespoon mustard (the mildly spicy yellow kind)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup onion, diced small
  • 8 ounces sweet butter, cut into bits
  • 2 cups tomatoes sauce (your choice)
  • 2 tablespoon Worcestershire sauce
  • 1 ½ teaspoons liquid smoke
  • 4 freshly finely slice jalapenos
  • ¼- ½ teaspoon (to taste) Tabasco sauce
  • 5 pounds boneless meat, chicken, or fish of your choice
Instructions
  1. In a 2-quart saucepan combine the vinegar, brown sugar, honey, mustard, ginger, cinnamon, salt, pepper, onion, and butter.
  2. Bring the mixture to a boil over high heat.
  3. Reduce the heat and continue to simmer uncovered for about 20 minutes.
  4. Add the tomato sauce, Worcestershire sauce, and liquid smoke and continue simmering 15 minutes longer.
  5. Add the jalapenos and Tabasco sauce and continue simmering for 5 minutes more.
  6. Let the sauce cool down completely before basting it onto the meat or fish of your choice.

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]]> Ricotta Sauce https://pizzatoday.com/recipes/sauces/ricotta-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/ricotta-sauce/ Print Ricotta Sauce Author: Pizza Today Recipe type: sauce   Ingredients 6 ounces tomato puree or all-purpose ground tomatoes 1 large clove garlic, finely chopped 2 ounces ricotta cheese 1 tablespoon olive oil 2 tablespoons grated parmesan cheese ½ teaspoon black pepper Instructions In a mixing bowl, combine all ingredients and whip until smooth. Spread on pizza […]

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Ricotta Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 6 ounces tomato puree or all-purpose ground tomatoes
  • 1 large clove garlic, finely chopped
  • 2 ounces ricotta cheese
  • 1 tablespoon olive oil
  • 2 tablespoons grated parmesan cheese
  • ½ teaspoon black pepper
Instructions
  1. In a mixing bowl, combine all ingredients and whip until smooth.
  2. Spread on pizza shell.

The post Ricotta Sauce appeared first on Pizza Today.

]]> Alla Contadina https://pizzatoday.com/recipes/sauces/alla-contadina/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/alla-contadina/ Print Alla Contadina Author: Pizza Today Recipe type: sauce   Ingredients 2 cup olive oil 2 pounds onions cut into ½-inch dice 2 pounds carrots cut into ½-inch dice 2 pounds green peppers cut into ½-inch dice 2 pounds Celery stalks cut into ½-inch dice 4 #10 can concentrated, crushed tomatoes; or pizza sauce with basil I […]

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Alla Contadina
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cup olive oil
  • 2 pounds onions cut into ½-inch dice
  • 2 pounds carrots cut into ½-inch dice
  • 2 pounds green peppers cut into ½-inch dice
  • 2 pounds Celery stalks cut into ½-inch dice
  • 4 #10 can concentrated, crushed tomatoes; or pizza sauce with basil
  • I cup tomato paste
  • 6-8 whole bay leaves
  • 2 handfuls fresh basil leaves, torn
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot.
  2. Add the onion, carrots, peppers, and celery and stir to coat with oil.
  3. Place a piece of foil right down on top of the vegetables and cook over medium heat, stirring until the vegetables are soft and lightly colored (20-30 minutes).
  4. Add the garlic and cook 2 minutes longer
  5. Turn the heat up to high and add the wine.
  6. Boil down the wine until it has reduced to syrup.
  7. Add the tomatoes, paste and bay leaves and let simmer uncovered for 45 minutes to 1 hour, or until the tomatoes turn bright red-orange.
  8. Stir in the basil, salt and pepper and pour into a storage.

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]]> Gorgonzola Sauce for Pasta https://pizzatoday.com/recipes/sauces/gorgonzola-sauce-for-pasta/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/gorgonzola-sauce-for-pasta/ Print Gorgonzola Sauce for Pasta Author: Pizza Today Recipe type: sauce   Ingredients ½ cup unsalted butter 1 cup onion, chopped 2 cloves garlic, minced ½ cup fresh basil, chopped 2 cups heavy whipping cream 1 ½ cups Gorgonzola cheese, crumbled Salt and fresh-ground pepper, to taste Instructions In a large sauté pan, melt butter over medium […]

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Gorgonzola Sauce for Pasta
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup unsalted butter
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • ½ cup fresh basil, chopped
  • 2 cups heavy whipping cream
  • 1 ½ cups Gorgonzola cheese, crumbled
  • Salt and fresh-ground pepper, to taste
Instructions
  1. In a large sauté pan, melt butter over medium heat.
  2. Add onion and garlic.
  3. Cook and stir two minutes.
  4. Add basil and whipping cream, then increase heat to medium-high to bring sauce to a simmer.
  5. Add Gorgonzola, stirring and blending until cheese melts into cream.
  6. Add salt and pepper.

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]]> Alla Pizziaolo https://pizzatoday.com/recipes/sauces/alla-pizziaolo/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/alla-pizziaolo/ Print Alla Pizziaolo Author: Pizza Today Recipe type: sauce   Ingredients 1 cup olive oil 1 cup garlic, finely chopped 4 #10 cans concentrated, crushed tomatoes, or pizza sauce with basil ¼ cup oregano leaves Salt and pepper to taste Instructions Heat the oil in the bottom of a larger pot over medium heat. Add the garlic […]

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Alla Pizziaolo
Author: 
Recipe type: sauce
 
Ingredients
  • 1 cup olive oil
  • 1 cup garlic, finely chopped
  • 4 #10 cans concentrated, crushed tomatoes, or pizza sauce with basil
  • ¼ cup oregano leaves
  • Salt and pepper to taste
Instructions
  1. Heat the oil in the bottom of a larger pot over medium heat.
  2. Add the garlic and cook one minute or until the garlic just begins to color (don't let it brown)
  3. Add the tomatoes and oregano.
  4. Bring to a bubble over medium-high heat.
  5. Reduce to a simmer.
  6. Simmer about 30 minutes or until the tomatoes turn red-orange.
  7. Season with salt and pepper.

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]]> Bruschetta Sauce https://pizzatoday.com/recipes/sauces/bruschetta-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bruschetta-sauce/ Print Bruschetta Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 pound fresh, ripe plum tomatoes, seeded and coarsely diced 1 large clove garlic, finely chopped 3 tablespoons extra-virgin olive oil ¼ cup grated parmesan cheese ½ cup chopped fresh basil Salt and pepper to taste 8 ounces shredded mozzarella Instructions In a mixing bowl, combine […]

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Bruschetta Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 pound fresh, ripe plum tomatoes, seeded and coarsely diced
  • 1 large clove garlic, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup grated parmesan cheese
  • ½ cup chopped fresh basil
  • Salt and pepper to taste
  • 8 ounces shredded mozzarella
Instructions
  1. In a mixing bowl, combine the diced tomatoes, garlic, olive oil, parmesan cheese, fresh basil, salt and pepper.
  2. Set aside.
  3. Top a pizza shell with the mozzarella and bake as you would a regular pizza.
  4. Set aside.
  5. To order: Spread the bruschetta sauce over the melted cheese on the cooked pizza.
  6. Sprinkle some additional chopped fresh basil over the tomatoes.
  7. Cut the pizza into four slices and serve.

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]]> Green Olive Paste https://pizzatoday.com/recipes/sauces/green-olive-paste/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/green-olive-paste/ Print Green Olive Paste Author: Pizza Today Recipe type: sauce   Ingredients 40-45 pitted green olives 4 rinsed anchovies 1 teaspoon rinsed, drained capers 1 garlic clove ½ cup olive oil 1 teaspoon oregano Salt and freshly ground pepper to taste Instructions Place all ingredients in a food processor and process until a smooth paste is formed. […]

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Green Olive Paste
Author: 
Recipe type: sauce
 
Ingredients
  • 40-45 pitted green olives
  • 4 rinsed anchovies
  • 1 teaspoon rinsed, drained capers
  • 1 garlic clove
  • ½ cup olive oil
  • 1 teaspoon oregano
  • Salt and freshly ground pepper to taste
Instructions
  1. Place all ingredients in a food processor and process until a smooth paste is formed.
  2. Add salt and pepper.
  3. Spread the paste on the pizza dough.
  4. Top the olive paste with shredded cheese.
  5. Arrange slices of green olives on top of the cheese just before baking.

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]]> Caesar Mayo https://pizzatoday.com/recipes/sauces/caesar-mayo/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/caesar-mayo/ Print Caesar Mayo Author: Pizza Today Recipe type: sauce   Ingredients 2 cloves garlic, crushed 1 teaspoon anchovy paste 2 tablespoons fresh lemon juice 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1 cup mayonnaise ½ Parmesan cheese, grated finely Instructions Whisk together the garlic, anchovy paste, lemon juice, mustard and Worcestershire. Add and blend mayonnaise and […]

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Caesar Mayo
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cloves garlic, crushed
  • 1 teaspoon anchovy paste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise
  • ½ Parmesan cheese, grated finely
Instructions
  1. Whisk together the garlic, anchovy paste, lemon juice, mustard and Worcestershire.
  2. Add and blend mayonnaise and parmesan cheese.

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]]> Green Olive Pesto https://pizzatoday.com/recipes/sauces/green-olive-pesto/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/green-olive-pesto/ Print Green Olive Pesto Author: Pizza Today Recipe type: sauce   Ingredients 1 cup sliced green olives, drained and rinsed 2 garlic cloves ½ cup grated parmesan cheese ½ cup pine nuts or walnuts ½ cup olive oil Salt and freshly ground pepper to taste Instructions Process the olives, garlic, parmesan, and pine nuts in a food […]

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Green Olive Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 1 cup sliced green olives, drained and rinsed
  • 2 garlic cloves
  • ½ cup grated parmesan cheese
  • ½ cup pine nuts or walnuts
  • ½ cup olive oil
  • Salt and freshly ground pepper to taste
Instructions
  1. Process the olives, garlic, parmesan, and pine nuts in a food processor.
  2. With the machine running, drizzle in the olive oil to form a smooth paste.
  3. Add salt and pepper.
  4. Dab tablespoon of the olive oil pesto evenly across the pizza cheese just before baking.

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]]> Saffron Vodka Cream Sauce https://pizzatoday.com/recipes/sauces/saffron-vodka-cream-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/saffron-vodka-cream-sauce/ Print Saffron Vodka Cream Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 ½ ounces butter ¼ cup finely chopped shallots 1 cup vodka 1 cup heavy cream ¼ cup clam juice 2 tablespoons parmesan cheese 2 tablespoons romano cheese ¼ teaspoon saffron ¼ teaspoon black pepper Roux** Instructions Heat butter in a pan and sauté […]

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Saffron Vodka Cream Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 ½ ounces butter
  • ¼ cup finely chopped shallots
  • 1 cup vodka
  • 1 cup heavy cream
  • ¼ cup clam juice
  • 2 tablespoons parmesan cheese
  • 2 tablespoons romano cheese
  • ¼ teaspoon saffron
  • ¼ teaspoon black pepper
  • Roux**
Instructions
  1. Heat butter in a pan and sauté shallots until light brown in color.
  2. Raise heat to high.
  3. dd saffron and sauté 1 minute.
  4. When pan is hot enough, add vodka and flame off alcohol.
  5. Add cream, parmesan,, romano, clam juice, and black pepper.
  6. Whisk in roux.
  7. Adjust seasonings.

 
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Saffron Vodka Cream Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • **Roux
  • 1 tablespoon butter
  • 1 tablespoon flour
Instructions
  1. Heat butter in a pan and gently whisk in flour.
  2. Cook over medium heat for about 2 minutes, while whisking, until roux is golden.

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]]> Bagno Caldo https://pizzatoday.com/recipes/sauces/bagno-caldo/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bagno-caldo/ Print Bagno Caldo Author: Pizza Today Recipe type: sauce   Ingredients 4 ounces canned anchovies 8 garlic cloves finely chopped (a food processor is easiest) 4 tablespoons olive oil ¼ pound butter 2 cups heavy cream (heated in a separate saucepan) Instructions Mash the anchovies in a hot skillet, add the butter and olive oil, and when […]

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Bagno Caldo
Author: 
Recipe type: sauce
 
Ingredients
  • 4 ounces canned anchovies
  • 8 garlic cloves finely chopped (a food processor is easiest)
  • 4 tablespoons olive oil ¼ pound butter
  • 2 cups heavy cream (heated in a separate saucepan)
Instructions
  1. Mash the anchovies in a hot skillet, add the butter and olive oil, and when these are hot, add the garlic.
  2. Simmer about 5 minutes, not allowing the garlic to brown.
  3. Remove from heat and stir in hot cream.
  4. Serve hot in a chafing dish or small iron skillet.

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]]> Caesar Sauce https://pizzatoday.com/recipes/sauces/caesar-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/caesar-sauce/ Print Caesar Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 ounces tomato puree or all-purpose ground tomatoes 1 large clove garlic, finely chopped 4 anchovy filets, coarsely chopped 1 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 2 teaspoons olive oil ¼ cup grated Parmesan cheese Instructions Combine all ingredients except parmesan cheese in a […]

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Caesar Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 ounces tomato puree or all-purpose ground tomatoes
  • 1 large clove garlic, finely chopped
  • 4 anchovy filets, coarsely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • ¼ cup grated Parmesan cheese
Instructions
  1. Combine all ingredients except parmesan cheese in a mixing bowl and spread on pizza shell.
  2. Sprinkle parmesan cheese over the sauce and bake.
  3. Topping suggestions: strips of grilled chicken or grilled shrimp

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]]> Italian Limoncello https://pizzatoday.com/recipes/sauces/italian-limoncello/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-limoncello/ Print Italian Limoncello Author: Pizza Today Recipe type: sauce   Ingredients 15 fresh lemons 2 fifths 100 proof vodka 4 cups sugar 5 cups water Instructions Wash the lemons well with a vegetable brush. Zest the lemons, careful not to include any white pith. In a 1-gallon glass jar, add one fifth vodka and the lemon zest. […]

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Italian Limoncello
Author: 
Recipe type: sauce
 
Ingredients
  • 15 fresh lemons
  • 2 fifths 100 proof vodka
  • 4 cups sugar
  • 5 cups water
Instructions
  1. Wash the lemons well with a vegetable brush.
  2. Zest the lemons, careful not to include any white pith.
  3. In a 1-gallon glass jar, add one fifth vodka and the lemon zest.
  4. Cover the jar and let sit at room temperature for 10 days.
  5. In a large saucepan, combine the sugar and water and cook until thick, about five to seven minutes.
  6. Let the syrup cool and then add to the resting mixture.
  7. Add the other fifth of vodka and set aside again for another 10 days.
  8. After the resting period ends, strain and bottle, discarding the lemon zest.
  9. Keep in the freezer until serving.
  10. Summer only lasts a very short period of time, and there are so many
  11. seasonal foods available as long as summer stays.
  12. Taking advantage of these special items can be a great marketing tool and a tasty addition to any menu.

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]]> Sicilian Pasta Sauce https://pizzatoday.com/recipes/sauces/sicilian-pasta-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/sicilian-pasta-sauce/ Print Sicilian Pasta Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 pound mild Italian sausage with fennel 2 tablespoons olive oil ½ pound lean ground beef 1 cup chopped onion 2 cloves garlic, minced 4 cups canned plum tomatoes with juices 1 can (6 ounces) tomato paste 2 teaspoons dried basil 2 teaspoons dried oregano […]

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Sicilian Pasta Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 pound mild Italian sausage with fennel
  • 2 tablespoons olive oil
  • ½ pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 4 cups canned plum tomatoes with juices
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 pound rigatoni
  • ½ cup grated Romano cheese
Instructions
  1. Remove & discard casing from sausage.
  2. Warm the olive oil for one minute in a large saute pan set over medium-high heat.
  3. Add the sausage (breaking it up with a fork or spoon) and the ground beef.
  4. Cook & stir for 6 to 8 minutes until the meats are no longer pink.
  5. Add the onion, garlic, tomatoes, tomato paste, basil, oregano and pepper flakes.
  6. Bring the sauce to a gentle boil.
  7. Turn down the heat and simmer the sauce for an hour or more until it has reduced, stirring occasionally.
  8. Cook the pasta in plenty of boiling water 9that has been salted) until al dente (about 14 minutes for large rigatoni).
  9. Drain well.
  10. Divide the pasta among six heated pasta bowls.
  11. Spoon some of the sauce over each portion.
  12. Sprinkle a portion of the romano cheese over each serving.
  13. Chef's notes: sauce can be made ahead. Cool slightly before covering and refrigerating Cooled sauce ma then be used on pizza. Spread a small amount of the sauce over a pizza shell. Top with grated romano or a blend of mozzarella and provolone. Bake as you would any other pizza.

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]]> Barbecue Sauce https://pizzatoday.com/recipes/sauces/barbecue-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/barbecue-sauce/ Print Barbecue Sauce Author: Pizza Today Recipe type: sauce   Ingredients 3 tablespoons brown sugar ½ teaspoon chili powder 3 tablespoons Worcestershire sauce 2 cups tomato puree 1 teaspoon salt ½ cup water 2 teaspoons dry mustard ¼ teaspoon cayenne pepper 2 tablespoons paprika ½ cup white vinegar ½ cup ketchup Instructions Combine all of the ingredients […]

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Barbecue Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 3 tablespoons brown sugar
  • ½ teaspoon chili powder
  • 3 tablespoons Worcestershire sauce
  • 2 cups tomato puree
  • 1 teaspoon salt
  • ½ cup water
  • 2 teaspoons dry mustard
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons paprika
  • ½ cup white vinegar
  • ½ cup ketchup
Instructions
  1. Combine all of the ingredients in a heavy saucepan.
  2. Simmer for 15 minutes to blend the ingredients.
  3. Cool for 20 minutes.
  4. Cover and refrigerate.
  5. Note: The sauce needs an overnight in the cooler to develop the flavors.

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]]> Cheese and Sun-Dried Tomato Dipping Sauce https://pizzatoday.com/recipes/sauces/cheese-and-sundried-tomato-dipping-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/cheese-and-sundried-tomato-dipping-sauce/ Print Cheese and Sun-Dried Tomato Dipping Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ pound mild goat cheese ¼ cup sun-dried tomatoes 1 tablespoon extra-virgin olive oil 1 large clove garlic, peeled an minced Instructions In the bowl of a food processor, combine all the ingredients an blend until smooth. If necessary, add a teaspoon […]

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Cheese and Sun-Dried Tomato Dipping Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ pound mild goat cheese
  • ¼ cup sun-dried tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 large clove garlic, peeled an minced
Instructions
  1. In the bowl of a food processor, combine all the ingredients an blend until smooth.
  2. If necessary, add a teaspoon of cream or milk to thin.
  3. The consistency should be close to that of Ranch dressing.
  4. Serve as a dipping sauce for an assortment of appetizers, including fried mozzarella, toasted ravioli, bread sticks, etc.

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]]> Italian Meat Sauce https://pizzatoday.com/recipes/sauces/italian-meat-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/italian-meat-sauce/ Print Italian Meat Sauce Author: Pizza Today Recipe type: sauce Serves: 10 quarts (about 60 servings)   Ingredients 2 cups olive oil 1 quart finely chopped onions 1 quart finely chopped celery 6 cloves garlic, crushed 8 pounds coarsely ground meat (combination of beef, veal, pork) 2-1/4 quarts beef stock 1 No. 10 can crushed plum tomatoes (or […]

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Italian Meat Sauce
Author: 
Recipe type: sauce
Serves: 10 quarts (about 60 servings)
 
Ingredients
  • 2 cups olive oil
  • 1 quart finely chopped onions
  • 1 quart finely chopped celery
  • 6 cloves garlic, crushed
  • 8 pounds coarsely ground meat (combination of beef, veal, pork)
  • 2-1/4 quarts beef stock
  • 1 No. 10 can crushed plum tomatoes (or ground Italian tomatoes)
  • 1 No. 10 can tomato puree
  • 1 No. 2-1/2 can tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 bay leaves
  • 1 ounce sugar
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. Heat olive oil.
  2. Add onions, celery & garlic; saute until onions are translucent.
  3. Add ground meat.
  4. Braise over low heat until lightly browned (do not overcook).
  5. Stir in beef stock plum tomatoes, tomato puree, tomato paste, basil, thyme, oregano, bay leaves & sugar.
  6. Reduce heat to low and simmer gently.
  7. Skim occasionally to degrease, if necessary.
  8. Continue simmering 2 to 3 hours, stirring occasionally, until sauce reaches desired consistency.
  9. Taste for seasoning and add salt and pepper as needed. If necessary, sauce can be thickened with a little cornstarch blended in water.

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]]> Sicilian Tomato Sauce https://pizzatoday.com/recipes/sauces/sicilian-tomato-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/sicilian-tomato-sauce/ Print Sicilian Tomato Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ cup extra-virgin olive oil ½ cup finely chopped onion 2 cloves garlic 3 cups canned plum tomatoes, juices reserved 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh parsley Instructions Warm the olive oil in a […]

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Sicilian Tomato Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cloves garlic
  • 3 cups canned plum tomatoes, juices reserved
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
Instructions
  1. Warm the olive oil in a medium-sized pot for one minute over medium heat.
  2. Add the onion and cook until tender.
  3. Add the crushed garlic and cook for 1 minute more.
  4. Add the tomatoes to the pot, crushing with the back of a spoon.
  5. Add the fresh herbs and parsley.
  6. Cook for about 5 min., crushing the tomatoes once more.
  7. Add the reserved tomato juices.
  8. Cook at a steady simmer for about 20 min., or until about half the liquid has evaporated.

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]]> Basic curry powder (mild) https://pizzatoday.com/recipes/sauces/basic-curry-powder-mild/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-curry-powder-mild/ Print Basic curry powder (mild) Author: Pizza Today Recipe type: sauce   Ingredients 1 part ground coriander 1 part ground cumin 1 part ground black pepper 1 part ground ginger 1 part tumeric Instructions Mix until evenly distributed. Store in airtight containers. To make a “hotter” curry powder, add finely ground chili powder, varying the proportion to […]

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Basic curry powder (mild)
Author: 
Recipe type: sauce
 
Ingredients
  • 1 part ground coriander
  • 1 part ground cumin
  • 1 part ground black pepper
  • 1 part ground ginger
  • 1 part tumeric
Instructions
  1. Mix until evenly distributed.
  2. Store in airtight containers.
  3. To make a “hotter” curry powder, add finely ground chili powder, varying the proportion to taste.

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]]> Classic Carbonara I https://pizzatoday.com/recipes/sauces/classic-carbonara-i/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/classic-carbonara-i/ Print Classic Carbonara I Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon olive oil 2 ounces bacon or pancetta, cut into small cubes ½ cup diced onion 1 teaspoon finely chopped garlic ½ cup dry white wine 1 serving of hot pasta, drained 1 beaten egg ¼ cup parmigiano, grated 1 tablespoon chopped parsley A […]

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Classic Carbonara I
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon olive oil
  • 2 ounces bacon or pancetta, cut into small cubes
  • ½ cup diced onion
  • 1 teaspoon finely chopped garlic
  • ½ cup dry white wine
  • 1 serving of hot pasta, drained
  • 1 beaten egg
  • ¼ cup parmigiano, grated
  • 1 tablespoon chopped parsley
  • A liberal sprinkling of freshly ground black pepper
Instructions
  1. Heat the olive oil in a 10-inch skillet.
  2. Add the bacon and onion.
  3. Cook over high heat until the onion begins to turn translucent.
  4. Add the garlic and toss with other ingredients.
  5. Pour in the wine and boil down until it it is reduced to syrup.
  6. Should only take 1 minute over high heat.
  7. Add the pasta and toss with the other ingredients.
  8. Remove the pan from the heat and toss in the eggs.
  9. Stir well.
  10. Add the parmingiano, parsley and pepper.
  11. Continue tossing and mixing until the pasta is well coated (for a wetter sauce, add some chicken stock after the wine is reduced).
  12. Turn the finished sauce out onto a plate and dust with additional parmigiano, parsley, and black pepper.

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]]> Margherita Sauce https://pizzatoday.com/recipes/sauces/margherita-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/margherita-sauce/ Print Margherita Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 large clove garlic, minced 2 tablespoons extra-virgin olive oil 4 cups canned plum tomatoes Salt & pepper, to taste 1 cup torn fresh basil leaves 1 pound fresh mozzarella, chopped coarse Enough cooked pasta for 6 servings (figuring 2-3 ounces uncooked per serving) Instructions In […]

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Margherita Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 large clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 4 cups canned plum tomatoes
  • Salt & pepper, to taste
  • 1 cup torn fresh basil leaves
  • 1 pound fresh mozzarella, chopped coarse
  • Enough cooked pasta for 6 servings (figuring 2-3 ounces uncooked per serving)
Instructions
  1. In a large heavy saute pan, saute the garlic in the oil over moderate heat for 2 min.
  2. Put the tomatoes & their juices into a missing bowl & crush them with your hands.
  3. Add the tomatoes to the saucepan.
  4. Add salt & pepper.
  5. Bring the sauce to a boil over medium-high heat.
  6. Cook the sauce at a steady simmer, stirring occasionally for 20-25 min. (keep crushing the tomatoes with a fork or heavy spoon to form pulp) or until the sauce has reduced to about 2-1/2 cups.
  7. Add the basil to the sauce & stir to combine.
  8. Divide the pasta among heated pasta serving bowls.
  9. Ladle some of the sauce over each serving.
  10. Sprinkle an equal amount of fresh mozzarella over the sauce.
  11. Serve at one.
  12. Pass grated Parmesan cheese separately for additional flavor.

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]]> Basic Garam Masala (sweet) https://pizzatoday.com/recipes/sauces/basic-garam-masala-sweet/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-garam-masala-sweet/ Print Basic Garam Masala (sweet) Author: Pizza Today Recipe type: sauce   Ingredients 5 parts ground coriander 4 parts ground cumin 2 parts ground cardamom 2 parts ground black pepper 1 part ground cloves 1 part ground cinnamon 1 part ground nutmeg 1 part ground ginger Instructions Mix until evenly distributed. Store in airtight container. 3.2.2925

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Basic Garam Masala (sweet)
Author: 
Recipe type: sauce
 
Ingredients
  • 5 parts ground coriander
  • 4 parts ground cumin
  • 2 parts ground cardamom
  • 2 parts ground black pepper
  • 1 part ground cloves
  • 1 part ground cinnamon
  • 1 part ground nutmeg
  • 1 part ground ginger
Instructions
  1. Mix until evenly distributed.
  2. Store in airtight container.

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]]> Classic Carbonara II https://pizzatoday.com/recipes/sauces/classic-carbonara-ii/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/classic-carbonara-ii/ Print Classic Carbonara II Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon olive oil 2 ounces bacon or pancetta, cut into small cubes ½ cup diced onion 1 teaspoon finely chopped garlic ½ cup dry white wine 6-8 ounces Carbonara custard base* ¼ cup parmigiano, grated 1 tablespoon chopped parsley freshly ground black pepper to […]

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Classic Carbonara II
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon olive oil
  • 2 ounces bacon or pancetta, cut into small cubes
  • ½ cup diced onion
  • 1 teaspoon finely chopped garlic
  • ½ cup dry white wine
  • 6-8 ounces Carbonara custard base*
  • ¼ cup parmigiano, grated
  • 1 tablespoon chopped parsley
  • freshly ground black pepper to taste
Instructions
  1. Heat the olive oil in a 10-inch skillet.
  2. Add the bacon and onion.
  3. Cook over high heat until the onion begins to turn translucent.
  4. Add the garlic and toss with other ingredients.
  5. Pour in the wine and boil down unitl it is reduced to syrup. Should only take 1 minute over high heat.
  6. Add the pasta and toss with the other ingredients.
  7. Remove the pan from the heat and toss in the Carbonara custard base.
  8. Add the parmigiano, parsley and pepper until well coated.
  9. Turn the finished sauce out onto a plate and dust with additional cheese, parsley, and black pepper.

 
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Classic Carbonara II
Author: 
Recipe type: sauce
Serves: Approximately 1 ½ gallons
 
Ingredients
  • Carbonara Custard Base
  • 16 beaten eggs
  • 1 gallon heavy cream
  • 4 cups grated Parmigiano
  • 1 teaspoon grated nutmeg
Instructions
  1. Combine all of the above and blend well.
  2. Use 6-8 ounces per serving or to

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]]> Tapenade (Black Olive Paste) https://pizzatoday.com/recipes/sauces/tapenade-black-olive-paste/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/tapenade-black-olive-paste/ Print Tapenade (Black Olive Paste) Author: Pizza Today Recipe type: sauce   Ingredients 2 cups black, oil-cured olives, pitted 2 cloves garlic, chopped 2 tablespoon drained capers, rinsed 6 anchovy fillet, rinsed 2 teaspoon Dijon-style mustard 3 tablespoons extra-virgin olive oil Instructions Place everything but the olive oil in the bowl of a food processor and blend […]

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Tapenade (Black Olive Paste)
Author: 
Recipe type: sauce
 
Ingredients
  • 2 cups black, oil-cured olives, pitted
  • 2 cloves garlic, chopped
  • 2 tablespoon drained capers, rinsed
  • 6 anchovy fillet, rinsed
  • 2 teaspoon Dijon-style mustard
  • 3 tablespoons extra-virgin olive oil
Instructions
  1. Place everything but the olive oil in the bowl of a food processor and blend thoroughly.
  2. With the motor running, add the olive oil and process until a smooth paste is formed.

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]]> Basic Marinade for Beef https://pizzatoday.com/recipes/sauces/basic-marinade-for-beef/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-marinade-for-beef/ Print Basic Marinade for Beef Author: Pizza Today Recipe type: sauce   Ingredients ¾ cup red wine 2 tablespoons soy sauce 1 tablespoon Worchestershire sauce 1 teaspoon sugar ½ cup olive oil 2 cloves garlic, minced ½ teaspoon fresh cracked black pepper Instructions Combine the ingredients in a glass or non-reactive pan (stainless steel, for example). Add […]

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Basic Marinade for Beef
Author: 
Recipe type: sauce
 
Ingredients
  • ¾ cup red wine
  • 2 tablespoons soy sauce
  • 1 tablespoon Worchestershire sauce
  • 1 teaspoon sugar
  • ½ cup olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon fresh cracked black pepper
Instructions
  1. Combine the ingredients in a glass or non-reactive pan (stainless steel, for example).
  2. Add meat and marinate for 6 hrs in the cooler or overnight.
  3. Discard the marinade.
  4. Grill or pan-fry steak as needed.

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]]> Classic Pomodoro Sauce https://pizzatoday.com/recipes/sauces/classic-pomodoro-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/classic-pomodoro-sauce/ Print Classic Pomodoro Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon extra-virgin olive oil 1 teaspoon chopped garlic 1 cup tomato fillets or chopped tomato pieces (drained) 4-5 fresh basil leaves, torn Salt and pepper to taste 1 portion of hot, cooked pasta, ready to use Instructions Heat the olive oil in a medium […]

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Classic Pomodoro Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped garlic
  • 1 cup tomato fillets or chopped tomato pieces (drained)
  • 4-5 fresh basil leaves, torn
  • Salt and pepper to taste
  • 1 portion of hot, cooked pasta, ready to use
Instructions
  1. Heat the olive oil in a medium skillet and cook the garlic for about one minute, or until it turns translucent.
  2. Add the tomatoes, bring to a bubble, and let simmer for 3-5 minutes.
  3. Add the basil, season with salt and pepper.
  4. Toss in the pasta

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]]> Marinated Summer Tomato Sauce https://pizzatoday.com/recipes/sauces/marinated-summer-tomato-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/marinated-summer-tomato-sauce/ Print Marinated Summer Tomato Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ cup extra-virgin olive oil 4 cups tomato, chopped (try using 2-3 different colors and kinds of tomatoes in this sauce) 1 cup smoked mozzarella, shredded; or goat cheese crumbled 1 tablespoon fresh garlic, finely chopped Small handful of fresh basil leaves, torn ¼ […]

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Marinated Summer Tomato Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup extra-virgin olive oil
  • 4 cups tomato, chopped (try using 2-3 different colors and kinds of tomatoes in this sauce)
  • 1 cup smoked mozzarella, shredded; or goat cheese crumbled
  • 1 tablespoon fresh garlic, finely chopped
  • Small handful of fresh basil leaves, torn
  • ¼ cup Parmigiano, grated
  • Salt and fresh ground pepper
Instructions
  1. Toss all of the above in a large bowl (preferably the one in which you would serve pasta) and let marinate 30-60 minutes at room temperature before tossing with hot pasta.

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]]> Thai-Style Peanut Sauce https://pizzatoday.com/recipes/sauces/thaistyle-peanut-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/thaistyle-peanut-sauce/ Print Thai-Style Peanut Sauce Author: Pizza Today Recipe type: sauce   Ingredients ¼ cup chopped garlic 6 tablespoons peeled chopped fresh ginger 4 ½ cups natural or low-sugar peanut butter ¼ cup hot chili sauce ½ cup lime juice ¼ cup brown sugar ¼ cup rice wine vinegar ½ teaspoon ground coriander 2 tablespoons plus 2 teaspoons […]

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Thai-Style Peanut Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ¼ cup chopped garlic
  • 6 tablespoons peeled chopped fresh ginger
  • 4 ½ cups natural or low-sugar peanut butter
  • ¼ cup hot chili sauce
  • ½ cup lime juice
  • ¼ cup brown sugar
  • ¼ cup rice wine vinegar
  • ½ teaspoon ground coriander
  • 2 tablespoons plus 2 teaspoons crushed red chile flakes
  • ½ cup soy sauce
  • 2 cans coconut milk
  • ½ cup chopped cilantro
Instructions
  1. Place all ingredients, except coconut milk and cilantro, into a food processor, and puree until smooth.
  2. With processor still running, slowly add the coconut milk to mixture, allowing it to emulsify.
  3. Add the cilantro, just pulsing the processor to distribute it (over processing will turn the sauce green). The sauce will be somewhat runny, but will solidify when refrigerated.
  4. Use a spatula to spread sauce evenly on pizza dough.
  5. Use 4 ounces of sauce on a 10-inch base and 6 ounces on a 14-inch base.

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]]> Basic Marinara Sauce https://pizzatoday.com/recipes/sauces/basic-marinara-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-marinara-sauce/ Print Basic Marinara Sauce Author: Pizza Today Recipe type: sauce   Ingredients 4 ounces olive oil 8 ounces onions, diced small 4 cloves garlic, minced 7 pounds fresh plum tomatoes, coarsely chopped 2 cups canned tomato puree 1 cup fresh basil leaves, chopped Instructions In a large, heavy walled pot over medium heat, sweat onions in olive […]

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Basic Marinara Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 4 ounces olive oil
  • 8 ounces onions, diced small
  • 4 cloves garlic, minced
  • 7 pounds fresh plum tomatoes, coarsely chopped
  • 2 cups canned tomato puree
  • 1 cup fresh basil leaves, chopped
Instructions
  1. In a large, heavy walled pot over medium heat, sweat onions in olive oil until translucent.
  2. Add garlic and sauté until an aroma is present.
  3. Add plum tomatoes and tomato puree.
  4. Simmer mixture and reduce to a heavy consistency.
  5. Add fresh basil and season with salt and pepper to taste.

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]]> Creamy Meat Sauce https://pizzatoday.com/recipes/sauces/creamy-meat-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/creamy-meat-sauce/ Print Creamy Meat Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ cup olive oil 12 ounces minced onions 8 garlic cloves, minced 5 pounds coarsely ground lean chuck 5 pounds ground pork or veal, or Italian sausage meat* 3 quarts tomato purée 1 quart beef stock 6 ounces tomato paste ¼ cup chopped fresh basil […]

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Creamy Meat Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup olive oil
  • 12 ounces minced onions
  • 8 garlic cloves, minced
  • 5 pounds coarsely ground lean chuck
  • 5 pounds ground pork or veal, or Italian sausage meat*
  • 3 quarts tomato purée
  • 1 quart beef stock
  • 6 ounces tomato paste
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh oregano
  • ¼ cup chopped fresh thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 to 4 pints whipping cream
  • *Optional; substitute ground beef, if preferred.
Instructions
  1. Heat olive oil.
  2. Add onions and garlic; sauté until onions are translucent.
  3. Add ground meats; cook and stir until meat is lightly browned (do not overcook).
  4. Stir in tomato purée, beef stock, tomato paste, basil, oregano, thyme, salt and pepper.
  5. Reduce heat to low, and simmer gently.
  6. Skim occasionally to degrease, if necessary.
  7. Continue simmering 2 to 3 hours, stirring occasionally, until sauce reaches desired consistency.
  8. Heat whipping cream before blending into cooked sauce.
  9. Cool, cover and refrigerate.
  10. Gently reheat and hold on hot line.

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]]> Basic Peperonata https://pizzatoday.com/recipes/sauces/basic-peperonata/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-peperonata/ Print Basic Peperonata Author: Pizza Today Recipe type: sauce   Ingredients 5 large bell peppers, various colors make the best presentation, cut in strips 8 ounces of diced, peeled, seeded Roma tomatoes 1 small sweet onion, chopped 1 clove garlic, chopped 5 basil leaves 8 tablespoons olive oil Salt and pepper, to taste Instructions Sauté the onions […]

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Basic Peperonata
Author: 
Recipe type: sauce
 
Ingredients
  • 5 large bell peppers, various colors make the best presentation, cut in strips
  • 8 ounces of diced, peeled, seeded Roma tomatoes
  • 1 small sweet onion, chopped
  • 1 clove garlic, chopped
  • 5 basil leaves
  • 8 tablespoons olive oil
  • Salt and pepper, to taste
Instructions
  1. Sauté the onions and garlic in 3 tablespoons of olive oil, over low heat.
  2. When the onions begin to brown, add the tomatoes and basil.
  3. Cook for about 10 minutes on low heat.
  4. Remove pan from heat and set aside.
  5. Begin to sauté the peppers in the rest of the olive oil.
  6. When peppers begin to soften, add the tomato mixture.
  7. Allow to cook until the peppers are soft, but skin is not falling off.
  8. Remove from heat and serve as an addition to any meal, or alone as a side dish.

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]]> Dessert Pizza Sauce https://pizzatoday.com/recipes/sauces/dessert-pizza-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/dessert-pizza-sauce/ Print Dessert Pizza Sauce Author: Pizza Today Recipe type: desserts   Ingredients Liquefied flavor of jam — strawberry, raspberry, apricot, etc. Instructions Using a pastry brush, brush the entire crust with the jam, a little heavier along the edge of the crust (as the pizza bakes the jam caramelizes and adds a nice sugary coating). This will […]

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Dessert Pizza Sauce
Author: 
Recipe type: desserts
 
Ingredients
  • Liquefied flavor of jam — strawberry, raspberry, apricot, etc.
Instructions
  1. Using a pastry brush, brush the entire crust with the jam, a little heavier along the edge of the crust (as the pizza bakes the jam caramelizes and adds a nice sugary coating). This will add just enough sweetness to the crust and prepare it for the other toppings — apples, peaches, bananas — and other add-ins such as streusel, nuts, or, my favorite, apple pie pizza with grated cheddar cheese as a topping.

The post Dessert Pizza Sauce appeared first on Pizza Today.

]]> Meat Sauce from Sicily https://pizzatoday.com/recipes/sauces/meat-sauce-from-sicily/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/meat-sauce-from-sicily/ Print Meat Sauce from Sicily Author: Pizza Today Recipe type: sauce   Ingredients ½ cup extra-virgin olive oil ½ cup chopped onion 2 pounds lean ground beef 1 cup dry white wine ¼ cup red wine vinegar 1 teaspoon lemon zest 1 teaspoon lime zest 3 cups canned plum tomatoes, juices drained, tomatoes crushed by hand and […]

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Meat Sauce from Sicily
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup extra-virgin olive oil
  • ½ cup chopped onion
  • 2 pounds lean ground beef
  • 1 cup dry white wine
  • ¼ cup red wine vinegar
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 3 cups canned plum tomatoes, juices drained, tomatoes crushed by hand and drained again
  • Salt and pepper, to taste
Instructions
  1. In a large sauté pan, add the olive oil and the onion.
  2. Sauté until the onions soften.
  3. Add the ground beef and cook and stir until the meat loses any pink color.
  4. Turn the heat to high.
  5. Add the wine.
  6. Cook off the wine.
  7. Add the red wine vinegar.
  8. Cook on high heat for three minutes more.
  9. Stir in the lemon zest and the lime zest.
  10. Add the tomatoes.
  11. Cook the sauce for 45 minutes to 1 hour, until it thickens slightly.
  12. Add salt and pepper.

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]]> Basic White sauce https://pizzatoday.com/recipes/sauces/basic-white-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-white-sauce/ Print Basic White sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon unsalted butter 1 tablespoon flour 1 cup milk Salt and freshly ground pepper Instructions Melt the butter in a saucepan over low heat. Blend in the flour. Cook and stir for 3 minutes. Off the heat, gradually add the milk while stirring. Continue […]

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Basic White sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1 cup milk
  • Salt and freshly ground pepper
Instructions
  1. Melt the butter in a saucepan over low heat.
  2. Blend in the flour.
  3. Cook and stir for 3 minutes.
  4. Off the heat, gradually add the milk while stirring.
  5. Continue to stir over medium heat until the sauce thickens slightly.
  6. Add salt

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]]> Dijon-Dill Dipping Sauce https://pizzatoday.com/recipes/sauces/dijondill-dipping-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/dijondill-dipping-sauce/ Print Dijon-Dill Dipping Sauce Author: Pizza Today Recipe type: sauce   Ingredients ¼ cup mayonnaise 2 teaspoons Dijon mustard 1 teaspoon snipped fresh dill 1 teaspoon lemon juice Instructions Combine the mayonnaise, mustard and oil. Whisk in the lemon juice. 3.2.2925

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Dijon-Dill Dipping Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon snipped fresh dill
  • 1 teaspoon lemon juice
Instructions
  1. Combine the mayonnaise, mustard and oil.
  2. Whisk in the lemon juice.

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]]> Mornay Sauce https://pizzatoday.com/recipes/sauces/mornay-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/mornay-sauce/ Print Mornay Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 cup béchamel sauce ½ cup grated Gruyere cheese ½ cup grated Parmesan Heavy cream 2 tablespoons unsalted butter Instructions Heat the béchamel until it simmers. Turn the heat to low. Stir in the Gruyere and then the Parmesan. Thin sauce to the consistency desired by […]

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Mornay Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 cup béchamel sauce
  • ½ cup grated Gruyere cheese
  • ½ cup grated Parmesan
  • Heavy cream
  • 2 tablespoons unsalted butter
Instructions
  1. Heat the béchamel until it simmers.
  2. Turn the heat to low.
  3. Stir in the Gruyere and then the Parmesan.
  4. Thin sauce to the consistency desired by using the heavy cream.
  5. Remove from heat and swirl in the butter.

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]]> Triple Herb Pesto https://pizzatoday.com/recipes/sauces/triple-herb-pesto/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/triple-herb-pesto/ Print Triple Herb Pesto Author: Pizza Today Recipe type: sauce   Ingredients 1 cup packed basil leaves ½ cup packed Italian parsley leaves ½ cup finely chopped chives or scallions 2 teaspoons chopped garlic 1 cup olive oil ¼ cup grated parmesan cheese Pepper to taste Instructions Puree the basil, parsley and chives in a food processor […]

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Triple Herb Pesto
Author: 
Recipe type: sauce
 
Ingredients
  • 1 cup packed basil leaves
  • ½ cup packed Italian parsley leaves
  • ½ cup finely chopped chives or scallions
  • 2 teaspoons chopped garlic
  • 1 cup olive oil
  • ¼ cup grated parmesan cheese
  • Pepper to taste
Instructions
  1. Puree the basil, parsley and chives in a food processor or blender until smooth.
  2. Add the garlic, olive oil, parmesan and pepper and blend until well mixed.

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]]> Basic White Sauce (balsamella) https://pizzatoday.com/recipes/sauces/basic-white-sauce-balsamella/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/basic-white-sauce-balsamella/ Print Basic White Sauce (balsamella) Author: Pizza Today Recipe type: sauce   Ingredients 4 tablespoons unsalted butter 4 tablespoons flour 1½ teaspoons salt 4 cups milk White pepper Instructions Melt the butter in a saucepan over medium-high heat. Do not brown. Add the flour and salt. Stir and blend well. Add the milk slowly in a steady […]

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Basic White Sauce (balsamella)
Author: 
Recipe type: sauce
 
Ingredients
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1½ teaspoons salt
  • 4 cups milk
  • White pepper
Instructions
  1. Melt the butter in a saucepan over medium-high heat.
  2. Do not brown.
  3. Add the flour and salt.
  4. Stir and blend well.
  5. Add the milk slowly in a steady stream.
  6. Stir with whisk.
  7. Cook and stir over medium heat until the sauce boils and thickens.
  8. Add white pepper to taste.
  9. Remove from heat and cool slightly before smearing it on the pizza crust.
  10. Variations
  11. -Fold grated Parmesan or Romano cheese into the sauce while it is hot, and blend.
  12. -Fold Asiago or Fontina cheese into the sauce while it is hot, and blend.
  13. -Make a basil-white sauce by adding a chiffonade of fresh basil to the sauce (let the sauce cool a bit before you add the basil).

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]]> Extra-Spicy Tomato Sauce https://pizzatoday.com/recipes/sauces/extraspicy-tomato-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/extraspicy-tomato-sauce/ Print Extra-Spicy Tomato Sauce Author: Pizza Today Recipe type: sauce   Ingredients 2 large cloves garlic, minced ¼ cup extra-virgin olive oil 2 quarts plum tomatoes 1 teaspoon ground black pepper 2 tablespoons dried oregano, crumbled 2 tablespoons chopped chipotle peppers in adobo sauce Salt, to taste Instructions Sauté the garlic in the oil for about 2 […]

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Extra-Spicy Tomato Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 2 large cloves garlic, minced
  • ¼ cup extra-virgin olive oil
  • 2 quarts plum tomatoes
  • 1 teaspoon ground black pepper
  • 2 tablespoons dried oregano, crumbled
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • Salt, to taste
Instructions
  1. Sauté the garlic in the oil for about 2 minutes over low heat.
  2. Add the tomatoes, their juices, and the remaining ingredients.
  3. Crush the tomatoes to a purée.
  4. Simmer the sauce over medium-high heat for 20-25 minutes until the sauce has thickened and reduced.
  5. Cool slightly before storing in the cooler.
  6. Note: Adjust the spiciness by adjusting the amount of the chipotles used.

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]]> Mushroom Sauce https://pizzatoday.com/recipes/sauces/mushroom-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/mushroom-sauce/ Print Mushroom Sauce Author: Pizza Today Recipe type: sauce   Ingredients 2 tablespoons extra-virgin olive oil 1 cup finely chopped yellow onion 1 clove garlic, chopped fine 1 pound fresh white mushrooms, cleaned & sliced thin ¾ cup dry Marsala 4 cups canned plum tomatoes, drained 1 tablespoon chopped flat-leaf parsley 1 teaspoon dried oregano, crumbled 1 […]

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Mushroom Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 clove garlic, chopped fine
  • 1 pound fresh white mushrooms, cleaned & sliced thin
  • ¾ cup dry Marsala
  • 4 cups canned plum tomatoes, drained
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • Salt & freshly ground pepper
Instructions
  1. Heat the oil in a heavy 3-quart pot set over medium heat.
  2. Add the onion & saute until softened, about 2 min.
  3. Add the garlic & cook & stir for another 2 min.
  4. Add the mushrooms & cook until the give off moisture & start to brown (lightly).
  5. Add the Marsala, bring to a boil & simmer until he alcohol has been boiled off.
  6. Add the tomatoes, oregano & basil. Simmer the sauce for 45 min. to an hour.
  7. Season with salt & pepper.
  8. Simmer the sauce for 5 min. before using if it has been refrigerated.

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]]> Bechamel Sauce https://pizzatoday.com/recipes/sauces/bechamel-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bechamel-sauce/ Print Bechamel Sauce Author: Pizza Today Recipe type: sauce Serves: 3 ½ to 4 ½ cups   Ingredients 8 tablespoon unsalted butter ½ cup all purpose flour 3 to 4 cups milk, depending on thickness desired Instructions Melt the butter in a heavy sauté pan over medium heat (do not let the butter brown). When butter starts to […]

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Bechamel Sauce
Author: 
Recipe type: sauce
Serves: 3 ½ to 4 ½ cups
 
Ingredients
  • 8 tablespoon unsalted butter
  • ½ cup all purpose flour
  • 3 to 4 cups milk, depending on thickness desired
Instructions
  1. Melt the butter in a heavy sauté pan over medium heat (do not let the butter brown).
  2. When butter starts to froth, add flour and mix well with wire whisk to make a roux.
  3. Let roux cook, stirring constantly, until golden.
  4. Add 3 cups milk all at once, stirring vigorously to avoid lumps.
  5. Bring sauce to a boil.
  6. Adjust thickness with more milk.
  7. Add salt and pepper to taste.
  8. The consistency of the sauce for the pizza should be close to that of yogurt: loose, spreads evenly

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]]> Fresh Herb Pizza Sauce https://pizzatoday.com/recipes/sauces/fresh-herb-pizza-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/fresh-herb-pizza-sauce/ Print Fresh Herb Pizza Sauce Author: Pizza Today Recipe type: sauce   Ingredients ½ cup fresh chopped thyme ½ cup fresh oregano ½ cup fresh chopped marjoram 1 cup fresh chopped basil ¾ cup fresh chopped garlic ½ cup cracked black pepper 2 cups good olive oil 1 #10 can pizza sauce with basil 1 #10 can […]

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Fresh Herb Pizza Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • ½ cup fresh chopped thyme
  • ½ cup fresh oregano
  • ½ cup fresh chopped marjoram
  • 1 cup fresh chopped basil
  • ¾ cup fresh chopped garlic
  • ½ cup cracked black pepper
  • 2 cups good olive oil
  • 1 #10 can pizza sauce with basil
  • 1 #10 can crushed, peeled tomatoes
  • 2 #10 cans ground, whole-pear tomatoes
  • 1 #10 can chopped tomatoes
Instructions
  1. Mix all together.

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]]> Parsley Sauce https://pizzatoday.com/recipes/sauces/parsley-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/parsley-sauce/ Print Parsley Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 cup chopped flat-leaf parsley 2 peeled garlic cloves ¼ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil 3 tablespoons grated parmesan cheese Instructions Combine all ingredients in a food processor or blender. Process until a smooth, thick paste is formed […]

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Parsley Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 cup chopped flat-leaf parsley
  • 2 peeled garlic cloves
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons grated parmesan cheese
Instructions
  1. Combine all ingredients in a food processor or blender.
  2. Process until a smooth, thick paste is formed
  3. Place about 1 tablespoon of the parsley sauce in the center of a bowl of tomato soup.

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]]> Uncooked Tomato Sauce https://pizzatoday.com/recipes/sauces/uncooked-tomato-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/uncooked-tomato-sauce/ Print Uncooked Tomato Sauce Author: Pizza Today Recipe type: sauce   Ingredients 6 large, ripe tomatoes, diced 2 cloves garlic, peeled, and minced ½ cup torn fresh basil ¼ cup diced red onion 4 tablespoons balsamic vinegar ¼ cup extra-virgin olive oil Salt and freshly ground pepper to taste Instructions Combine all ingredients in a large bowl. […]

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Uncooked Tomato Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 6 large, ripe tomatoes, diced
  • 2 cloves garlic, peeled, and minced
  • ½ cup torn fresh basil
  • ¼ cup diced red onion
  • 4 tablespoons balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • Salt and freshly ground pepper to taste
Instructions
  1. Combine all ingredients in a large bowl.
  2. Let sit at room temperature for at least 2 hours.
  3. For bruschetta, spread some if the sauce on the slices on grilled or toasted Italian bread.
  4. Garnish with a light drizzle of extra-virgin olive

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]]> Béchamel Sauce https://pizzatoday.com/recipes/sauces/bechamel-sauce-3/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/bechamel-sauce-3/ Print Béchamel Sauce Author: Pizza Today Recipe type: sauce   Ingredients 1 tablespoon finely chopped onion 3 tablespoons unsalted butter ½ cup all purpose flour 3 cups milk ½ teaspoon salt Instructions In a heavy saucepan set over medium-high heat, cook the onion with the butter just until the onions are softened. Stir in the flour. Cook […]

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Béchamel Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 1 tablespoon finely chopped onion
  • 3 tablespoons unsalted butter
  • ½ cup all purpose flour
  • 3 cups milk
  • ½ teaspoon salt
Instructions
  1. In a heavy saucepan set over medium-high heat, cook the onion with the butter just until the onions are softened.
  2. Stir in the flour.
  3. Cook and stir the roux for about 3 minutes.
  4. Add the milk in a steady stream, whisking steadily until the sauce smooths out.
  5. Add the salt.
  6. Simmer the sauce for about 10 minutes, or until it is thickened to the consistency you desire.
  7. Sauce can be kept for several days, refrigerated.
  8. Cover the surface with a buttered round of parchment paper to prevent a skim from forming.

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]]> Pasquale’s Three-Meat Sauce https://pizzatoday.com/recipes/sauces/pasquales-threemeat-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/pasquales-threemeat-sauce/ Print Pasquale's Three-Meat Sauce Author: Pizza Today Recipe type: sauce   Ingredients 3 tablespoons olive oil ½ pound pepperoni, coarsely chopped 2 cloves garlic, crushed 1 cup chopped yellow onion ½ cup dry red wine ¾ pound ground chuck ½ pound Fontanini Mama Ranne meatballs, sliced 8 cups tomato puree or all-purpose ground tomatoes 1 tablespoon oregano, […]

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Pasquale's Three-Meat Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • 3 tablespoons olive oil
  • ½ pound pepperoni, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 cup chopped yellow onion
  • ½ cup dry red wine
  • ¾ pound ground chuck
  • ½ pound Fontanini Mama Ranne meatballs, sliced
  • 8 cups tomato puree or all-purpose ground tomatoes
  • 1 tablespoon oregano, crumbled
  • 1 tablespoon basil, crumbled
  • Salt and freshly ground pepper, to taste
Instructions
  1. In a large pot, warm the olive oil over medium-high heat for 1 minute.
  2. Add the pepperoni.
  3. Saute until the pepperoni starts to release some of its fat (about 2 minutes).
  4. Add the garlic and onion and saute for 1 minute more.
  5. Turn the heat to high. Add the wine.
  6. Cook off the wine (about 2 minutes).
  7. Add the ground chuck and Italian sausage.
  8. Cook and stir until the chuck and the sausage is cooked through (no pink showing on either meat).
  9. Add the tomatoes, oregano and basil.
  10. Turn the heat to low and let the sauce simmer gently for a minimum of 1 hour.
  11. Add the salt and pepper.
  12. The sauce can be used at once or cooled down and refrigerated.
  13. Recipe can be scaled up in direct proportion.

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]]> White Sauce https://pizzatoday.com/recipes/sauces/white-sauce/ Sat, 01 Jan 2011 04:00:00 +0000 https://pizzatoday.com/recipes/white-sauce/ Print White Sauce Author: Pizza Today Recipe type: sauce   Ingredients Basic White Sauce Cheeses and/or herbs Instructions The concept of a white sauce for pizza (as opposed to a white pizza) starts with a basic white (béchamel) sauce. That sauce can be taken to several taste levels by adding other ingredients, such as cheeses and herbs. […]

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White Sauce
Author: 
Recipe type: sauce
 
Ingredients
  • Basic White Sauce
  • Cheeses and/or herbs
Instructions
  1. The concept of a white sauce for pizza (as opposed to a white pizza) starts with a basic white (béchamel) sauce. That sauce can be taken to several taste levels by adding other ingredients, such as cheeses and herbs.
  2. The secret to working with a white sauce is to use a light hand. A white sauce is literally painted on the pizza crust. You would use about half the amount of white sauce as you would a tomato sauce. For example, if you're using 8 ounces of tomato sauce for a 14-inch pizza, you would use 4-5 ounces of white sauce. The key to doing it right is to get the proper balance between the sauce and the other toppings.

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