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What are some good, non-tomato based pizza sauces?

post #1 of 20
6/2/08 at 9:39pm
Thread Starter 
What are some good, non-tomato based pizza sauces?
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post #2 of 20
6/2/08 at 10:01pm
Pestos, any kind, tapenades, something as simple as caramelized onions, perhaps mixed with chopped up sundried tomatoes, mushroom duxelle...
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post #3 of 20
6/3/08 at 4:18am
Expanding on what Anneke said, we do a traditional basil pesto with some soft cheese in it like asiago or Havarti along with the traditional parm or romano. I like to use sun dried tomatoes, shittake mushrooms, black olives, and if a meat is desired, grilled shrimp or grilled (or raw smoked) salmon then a little feta cheese crumbles.

Another option is Alfredo sauce. Fresh basil makes a great topping along with fresh red onions, fresh tomato, spinach, and seafood is a great topper with Alfredo too.
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post #4 of 20
6/3/08 at 7:25am
For some non traditional sauces:

Thai Peanut Sauce
Curry Sauce
Sweet Chili Sauce
BBQ Sauce
ect....
ect....

Think of some of your favorite dishes with sauces and convert them into pizza's.
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post #5 of 20
6/3/08 at 2:25pm
I LOVE the alfredo sauces. I put spinach, garlic, sundried tomatoes, and mushrooms on a pizza with alfredo. DELICIOUS!
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post #6 of 20
6/3/08 at 2:51pm
Iuse homemade creamy caesar dressing instead of alfredo. Everyone really likes it. I add some pesto too, and feta cheese.
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post #7 of 20
6/3/08 at 3:12pm
what about a pissalidiere (is that spelled right?) - cook lots of onions very slowly till they get a little color, then spread on the dough with some anchovies and good imported black olives and then bake.

I had pizza today with slices of barely grilled eggplant with a parsley-garlic oil sauce (or pesto) spotted on top. It was delicious.

quattro formaggi - 4 cheeses - one should be gorgonzola, and you could use 3 other traditional italian cheeses - just put on top of half-baked pizza and finish baking.

potato pizza - very popular here in italy - usually sliced potatoes and rosemary with some oil

cook the pizza without anything but salt and a little oil, then put arugola and slices of prosciutto or bresaola, with parmigiano shavings. (This is supposed to be cold on top of the hot pizza)

porcini mushrooms fried in oil with garlic, mozzarella and sausages

boiled, drained rapini (or broccoli rape). Heat olive oil in a frying pan with some garlic slices and hot pepper flakes, add the rapini and stir till seasoned. Put on top of pizza base. Then fry some split in half sausages and put these on top and bake the pizza.

these are just a few that you can find in any well-furnished pizza place here. I'm sure i;m forgetting many more.

Sorry, but i can;t see alfredo sauce on pizza. creamy pizza???
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post #8 of 20
6/3/08 at 4:12pm
I have eaten a seafood pizza with a béchamel sauce as the base. Very tasty.

Other interesting ideas I have heard (but haven't tasted)
Salsa with jalapeno, onions, bell peppers and cheddar or Monterayjack.

Chilli sauce with bacon, onions and spicy meatballs (a meat lovers of course)

This I have done... surprisingly good
Dessert pizza: thin layer of applesauce, thin pear and apple slices (pineapple, peaches, etc), brush with melted butter and sprinkle brown sugar maybe a little allspice, cinnamon and nutmeg.

Although nobody has invented this yet, I dread the day someone comes up with a Poutine pizza: BBQ sauce, fries and unripe soft cheese (my stomach is churning)

Luc H.
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post #9 of 20
6/3/08 at 4:51pm
I'd like to echo pesto. A good one will make your customers forget there is such a thing as tomato-based pizza sauce.

Trying to think of a recipe...just make a typical pesto, and add minced pineapple and minced thai chili and...wow. Guarantee tomato sauce won't be missed.
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post #10 of 20
6/3/08 at 8:46pm
:eek:
I think you just did. Congratulations!

:D
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post #11 of 20
6/4/08 at 4:30am
Yes, Luc_H, we are now counting on you to pioneer Poutine Pizza!
Please post before and after pics!



BTW the first time I ever tasted Poutine was at a gas station in Australia!
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post #12 of 20
6/4/08 at 6:51am
You're kidding!!!!
I hate the fact it is Quebec's claim and (poisonous) contribution to the culinary world.

Luc H.
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post #13 of 20
6/4/08 at 6:57am
OMG undue pressure on my creative culinary experience.... I am crumbling under this pressure.... I can't take it.....


Luc H. (is experience technical difficulties... please standby.... beeeeeeeeeeeeep!)
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post #14 of 20
6/4/08 at 8:51pm
That sounds good. I've been wanting to try my hand at pizza dough, and this could be a good foundation for the topping. Basically start making a good onion soup but don't add any broth or liquid - well, maybe a healthy splash of wine, then reduced to a syrupy consistency - I'm sure too runny would be a mess.

mjb.
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post #15 of 20
6/5/08 at 1:28am
French Onion Soup Pizza?

Can't go wrong there!
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post #16 of 20
1/22/12 at 12:48am

I have gout and tomatoes are not good for me. I love pizza but the tomato base aggravates my gout!

 

 

Lawrence

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post #17 of 20
1/22/12 at 2:02am

 

 

Good Morning Abe,

 

I would go with a Pizza Bianco ( white pizza ) which is more or less a 4 or 5 cheese type; a Ricotta, Bufala d ´ Mozzarella, Asiago or Taleggio and possibly a provolone ... I am uncertain if blue cheese ( gorgonzola ) should be eaten with the gout ... which is why I suggested 4 mild cow cheeses and one buffalo fresh cheese.

 

***

These are all bovine cheese varieties and the Ricotta and Bufala Mozzarella can be combined as if you were preparing a lasagna filling with some herbs of choice and perhaps a clove or 2 of garlic which is healthy. Some Zucchini ( corgette ) and roast aubergine ( eggplant ) and fresh halved mushrooms can be a nice addition or some Proscuitto di Palma or a York type boiled Ham ... I am a cheesaholic, so I like my Bianco Pizza just as is, with 4 or 5 different Italian cheeses.

 

*** Anchovies and olives may be too rich for people suffering the gout ... though I am not expert on this ailment, it is caused by excessive rich foods, foie, caviar, anchovies etcetra.

 

I had noticed almost everyone who jotted you a note, mentioned sun dried tomatoes !  The person requesting information stated, No Tomatoes because he has the gout.

 

I have seen Carbonara pizzas at the Sardinian Trattoria here in Madrid, lovely aromas,  and I understand it is lovely  from my table neighboring diners --- with Proscuitto di Palma ...  

 

 

 


Edited by margcata - 1/22/12 at 3:28am
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post #18 of 20
1/22/12 at 3:19am

A lite Alfreddo works great, especially with mushrooms, a White Mornay, A Clam or Seafood Sauce

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post #19 of 20
1/23/12 at 4:42pm

 

I do some like Siduri's only a mixture......potatoes, evo, garlic, rosemary, aged gouda.....

 

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post #20 of 20
1/25/12 at 8:19am
Actually the OP is just looking for non tomato based sauces, so the application of sundried tomatoes could be debatable. That's not meant to be snarky, please imagine a pleasant tone of voice :-) I do hope some of the ideas mentioned are helpful to Lawrence!

A couple of my faves...

BLT- mayo, bacon, tomato, cheese, finish with chopped lettuce and cracked pepper.
Buffalo Chicken- buffalo sauce, Gorganzola, red onion, chicken
Philly Cheese Steak- Brown sauce, sliced steak, peppers, mushrooms, onion.
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