Hey guys!
I'm trying to recreate a pizza which I had when I was in Italy. This pizza had no tomato sauce but a white, fluffy, sort of a cream on it. However, after I tried to recreate such, I couldn't find a proper recipe.
Enclosed please find a link to a short video in which I explain my problem! Furthermore, you can insert your suggestions :)
Thank you very much!!
https://docs.google.com/forms/d/192AKb8JkqFiwt28whB1POQj2zD4f1D1Vb_MQx1xYfEM/viewform?usp=send_form
When you had the pizza? Perhaps we can try and find out if it's a well known pizza from a certain part of Italy. Can you remember the restaurant?
It is already some time ago that I had this pizza. It was down in Bari, Apulia. Unfortunately, the place doesn't exist anymore :/
Sounds like you had a pizza with white sauce or "béchamel". Pretty easy sauce to make. In a saucepan melt butter over medium heat. Add 1 tbsp of flour to melted butter and whisk until combined into a paste like substance. Then take a cup of milk (preferably at room temperature) and slowly pour into butter/flour mixture (Roux). Continue to whisk the sauce until it has thickened. At this point you have your béchamel, but you can season as you'd like. I like to add salt, pepper, garlic powder, and onion powder when using it for pizzas.
Hope this helps!
-Josh
Hi Josh!
Thanks a lot for your suggestion. I'll try your recipe asap and let you know!
-Phil
Perhaps with a beaten egg mixed in?
Though you'd have to cook the dough v.quick in an extremely hot oven or you'd lose the fluffiness. Was it a thin crust?
whipped into bechamel for lasagna. 50/50
Under bechamel on pizza
http://www.sweetphi.com/garlic-bechamel-prosciutto-pizza/
https://www.youtube.com/watch?v=inN1EAGjCvE
And do you get the fluffiness too?
Yes, it was a typical Italian thin pizza. So, when adding the ricotta, it could work!
Thanks guys!