The Pizza Therapy Forum and Pasta Therapy Forum

[Pencil]

Hello

I'm interested in making a white sauce pizza. Any suggestions for the best white sauce? Also what toppings would be best? I was wondering if scapplops and shrimp might be great. What do you think? I'm a novice at this.

Thanks

Pencil
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Pencil

[Vince120]

Hi Pencil

I've seen a "white sauce" be anything from just oil to a cheese sauce concoction. What are you looking for?

Vinny

[Pencil]

Vinny

I was thinking of making a fish pizza(scallops, lobster, crab and shrimp). Sounds pretty delicious!!! What does anyone think?

Pencil
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Pencil

[Vince120]

Hi Pencil

Seafood, great. I see a thick white sauce in your future either Parmesan or a Cajun type, here's the basics on how to do it, this should make plenty for a 12 inch pie;

1 Tablespoon butter
2 cloves garlic
1 Tablespoon flour
pinch salt & pepper
3/4 to 1 cup milk or half and half

For Parmesan;

3/4 cup grated Parmesan

for Cajun;

1/2 tablespoon Cajun seasoning OR make your own Cajun seasoning good for all sorts of stuff by combining;
1t dried oregano
1t dried thyme
1/4t cayenne pepper
scant 1/4t red pepper flakes
1/2t paprika
1/2t cumin

To make the sauce saute' garlic in butter over medium heat, 1 minute. Stir in flour to make a paste, cook 1 minute. Slowly whisk in milk reserving the last 1/4 cup. Bring to gentle simmer for 4 minutes, your looking for the consistency of thick gravy. If too thick add a little more milk.

For Parm; add milk and cheese, stir, and allow to cool before using.

For Cajun, simply add your Cajun seasoning to taste and cool.

Once cool, refrigerate up to 1 week. Slather this thick sauce on your seafood pizza (not too thickly) then top with what seafood you like, bake and enjoy.

Vinny

[Pencil]

Vince

You have been very helpful. The cajun part will play a big role in how the pizza tastes. I love cajun, especially cajun catfish which I could also put on the pie. Maybe even some calamari.

How well do you know Al?

Thanks again

Pencil
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Pencil

[GOOMBA]

PENCIL:
Good morning. The Red Lobster sea-food chain features a "LOBSTER PIZZA". Maybe you can emulate that???.
Good luck & have a nice day.
~GOOMBA.

[songbird]

I just had a thought...I once made a pasta sauce with cream cheese. That might work on a pizza. It was a very simple recipe. I bet Philadelphia Cream Cheese website has it.

[urmaniac13]

I have yet to encounter any pizza with white cream sauce here in Rome, nor heard anything about them. However it is possible that maybe in northern part of Italy something similar could be found.

However, here is a great "white sauce", yes it is in most part white, wonderfully rich and tasty, "quattro formaggi" sauce. (4 cheese sauce)

My usual combination of the cheeses are fontina, taleggio, gorgonzola and either edam or gouda. You can use just about any kind of cheese that melts well with heat.
Cut the cheeses in small cubes, put into a double boiler. Add desired amount of cooking cream (25% milkfat), and a dash of white pepper. Heat, stirring often until cheeses are melted completely and turns into a rich, thick sauce. Pour onto the pizza and bake.

Also an addition of chopped pancetta will add the nice flavour.
This sauce is also wonderful on pasta, especially gnocchi, and some cooked vegetables like broccoli or brussel sprouts.
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Licia/Forza Azzurri x sempre!