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Pizza Sauces

By Feng Chen

Pizza Sauces

Pizza Sauces

Pizza sauce is integral to any good pizza. Let Feng Chen (@leopardcrust) show you pizza sauce - 3 ways.

Ingredients

For the pizza: 

  • 1 sourdough dough ball  

  • 60g / 2.2 oz grated provolone 

  • 1 tbsp grated Parmigiano-Reggiano 

For the Tomato Sauce: 

  • 1 400g / 14.1 oz tin peeled plum tomatoes 

  • ½ tsp salt 

For the Basil Sauce: 

  • 1 large bunch of basil (around 150g / 5.3 oz) 

  • 2 cloves garlic, minced 

  • Juice of ¼ lemon 

  • Extra virgin olive oil 

For the White Sauce: 

  • 3 tbsp double cream / heavy cream  

  • 1 tbsp grated Parmigiano-Reggiano 

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Step 1:

Prepare your pizza dough.

Step 2:

Make the tomato sauce by placing the whole tomatoes from the tin into a bowl (leaving behind the extra juice) and use a stick blender to pulse the tomatoes until you have a chunky sauce consistency. Stir in the salt then add a little of the leftover tomato juice from the tin if you would like your sauce a little looser.

Step 3:

Make the basil sauce but removing the leaves from the bunch of basil and place in a bowl or a mortar. Add the garlic and use a stick blender or pestle to process the basil into a paste, adding a splash of water if needed. Add in the lemon juice, a pinch of salt and a good glug of extra virgin olive oil and mix again until you have a vibrant green sauce.

Step 4:

Prepare the white sauce by placing the cream and Parmigiano-Reggiano into a bowl and whisk for a minute or so until it just reaches soft peak consistency.

Step 5:

Stretch the dough out and top with the grated provolone and Parmigiano-Reggiano then spoon over a few spoonfuls of the tomato sauce, hiding any ‘bald’ spots on your dough.

Step 6:

With the Gozney at 400C / 750F and a medium flame add the pizza to the oven for a few minutes, turning often, until the dough is cooked through and the cheese melted.

Step 7:

Add the basil sauce and cream sauce to the top and serve. Any leftover tomato sauce and basil sauce will keep in the fridge for 5-7 days.

Recipe Contributor

Feng Chen

Feng Chen aka @leopardcrust is the queen of making the most imaginative pizzas, famous for their perfect leopard spotted crusts.

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