Italians believe that 3 components are equally important in pizza - dough, topping (filling) and sauce, which greatly enriches the taste of this dish and gives it a special piquancy. In Italian cuisine, there are many recipes for pizza sauces, which are prepared using various ingredients (tomatoes, cream, cheese) and seasoned with aromatic herbs.
Classic Italian pizza sauces are made from a large number of tomatoes (canned in their own juice or fresh) and with the addition of aromatic spices.
To prepare the classic Italian pizza sauce "Milano", you will need the following components: 200 g of canned tomatoes in their own juice; 2 cloves of garlic; ½ onion; 10 ml olive oil; ½ tsp oregano: ground black pepper; salt.
Peel the garlic cloves and half of the onion and chop them with a knife. Put canned tomatoes out of the jar, peel and mash with a fork.
Pour the refined olive oil into a deep-bottomed saucepan or saucepan and fry the onions in it with constant stirring until transparent. Make sure it does not brown. Then add the minced garlic, stir quickly and add the prepared canned tomatoes immediately.
If desired, pizza sauce can be prepared in advance or for future use and frozen in the freezer, and defrosted before use.
Reduce heat to low and simmer sauce for half an hour, stirring occasionally. At the very end of the stew, season the sauce with salt, pepper and oregano (oregano). Then remove from the heat and judge. The Milano sauce should be thick enough. It is ideal for meat pizzas.
No less tasty is pizza with another tomato Italian sauce, for the preparation of which you need to take 10 ripe tomatoes; 2 tbsp. l. tomato paste; a pinch of basil; a pinch of marjoram; ½ tsp oregano, 1 tsp lemon juice; salt.
Wash the tomatoes and pour over boiling water, then cut the skin crosswise and remove it. Finely chop the peeled tomatoes and transfer to a deep-bottomed saucepan or saucepan. Then put on medium heat and simmer for about 20 minutes, until all the liquid has evaporated.
After about 10 minutes from the start of stewing, add salt and spices (basil, marjoram and oregano). When the sauce is ready, cool it down and rub through a sieve. If it turns out to be watery, add tomato paste, stir everything well and heat for a minute or two over a fire. Season with lemon juice for piquancy. The sauce prepared according to this recipe is also ideal for meat pizzas.
It is recommended to add a tablespoon of wine vinegar or a pinch of nutmeg to the creamy sauce.
For vegetable and mushroom pizzas, you can make a creamy sauce. For him you will need: 200 ml of cream with a fat content of at least 20%; 1 tbsp. l. wheat flour; 1 tbsp. l. butter; ground black pepper and salt.
Sift the flour through a sieve a couple of times. Then split the pan over high heat, add flour into it and, stirring constantly, fry it until golden brown. Then add the melted butter and continue to fry everything together for 1-2 minutes.
Then gradually pour in the cream and, with continuous stirring, heat them well for 2-3 minutes. Season with salt and pepper in the creamy sauce, remove from heat.
