There are some things we’ve grown to rely on from a good pizza: a solid crust, gooey cheese and a tasty sauce. But these three things can come in a variety of different styles and flavors. Let’s take a closer look at the foundation for every good pizza- the sauce.
Believe or not, the original flatbread concoction that is believed to have evolved to the modern-day pizza had no sauce, just a little olive oil brushed on a thick crust with fresh tomatoes and mozzarella cheese. The classic tomato pizza sauce that we’re all used to didn’t start appearing on pizza until the 1930’s and 40’s when canned food gained popularity and tomato sauce became a cheap and easy ingredient to add to foods. Nowadays every pizzeria has their signature sauce, from simple thin spread to a thick and zesty marinara.
A trend that is believed to have started in California, barbecue sauce used as pizza sauce can make for a tasty treat. A staple in the classic BBQ chicken pizza, barbecue sauce adds a sweet and spicy twist on an old favorite. Though it’s not for everyone, it sure makes for an addictive pie.
Using pesto as a pizza sauce can turn an everyday casual food into something fancy and elegant. Most pesto’s are made by blending herbs, nuts and olive oil together to make a paste. A traditional pesto recipe uses basil and pine nuts.
White pizzas may be an acquired taste, but they can be exceptionally delicious. Some have an alfredo sauce as the “white”, while others use a bechamel sauce which is a simple recipe made from flour, butter and milk. It is sometimes topped with vegetables, but also makes a perfect foundation for the elusive seafood pizza.
So next time you order a pizza, get a little adventurous and venture outside your pizza sauce norm. Who knows, you might find your new favorite.