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Sourdough pizza is a tantalizing treat cherished by many. The secret to a remarkable sourdough pizza is not just in its crust but also in the sauce that complements it. Harnessing the rich diversity of flavors, today we’re exploring three distinctive ways to create the perfect pizza sauce that speaks to different palates. Whether you prefer a traditional tomato base, a creamy white sauce, or a unique twist with pesto, these recipes will elevate your pizza game. Experience these delightful variations and let your taste buds embark on an unforgettable journey.
Total estimated time for all sauces: 1 hour
In a medium saucepan over medium heat, heat the olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Add the canned tomatoes, crushing them with a spoon, and stir in oregano, salt, sugar, and pepper. Simmer for 20 minutes, stirring occasionally until thickened. Remove from heat and stir in fresh basil. Allow to cool slightly before blending to smooth consistency if preferred.
In a medium saucepan, melt the butter over medium heat. Stir in flour to form a paste, and cook for 1 minute. Gradually whisk in milk until smooth. Continue to whisk until the mixture thickens, about 5 minutes. Remove from heat, stir in parmesan, garlic powder, salt, and nutmeg. Allow the sauce to cool slightly before using.
In a blender or food processor, combine basil leaves, pine nuts, garlic, and parmesan cheese. Pulse until finely chopped. Gradually add the olive oil while blending until smooth. Season with salt and pepper to taste. Pesto sauce can be used immediately or stored in the refrigerator for later use.
Crafting the perfect pizza sauce is an adventure in flavor and texture. The classic tomato sauce brings tradition to your table, the creamy white sauce adds a rich indulgence, and the pesto offers freshness with a zing. Each sauce holds its unique character, ready to accompany homemade sourdough pizza with grace. Explore each recipe, find your favorite, and enjoy the myriad of delectable possibilities. Happy cooking!
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