Pizza sauce – mild béchamel with Parmesan
Fully cooked chicken, blanched and drained broccoli, ham or browned mushrooms. Be moderate with additional cheese.
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The original recipe makes 5 pizzas. Choose a quantity to scale the ingredients.
Ingredients now shown for 5 pizzas.
Cuisine: Italian-inspired
Estimated timing: about 5 min preparation · about 10 min cooking. Allow additional time for cooling. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Make the roux
Melt the butter over a medium-low heat, or warm the oil. Whisk in the flour and cook gently for 1–2 minutes without browning.
Whisk in the milk
Gradually whisk in the milk. Simmer for 5–8 minutes, stirring, until smooth and the flour is cooked through.
Add cheese and cool
Remove from the heat and stir in the Parmesan. Season with salt, nutmeg and pepper. Cool before use.
Spread thinly
Use 40–60 g per pizza, particularly in a home oven or on pan pizza. If the cold sauce is too thick, stir in a little milk until it spreads thinly.
Get to know the spices in this dish
Good to know before you cook
Pairs well with
Fully cooked chicken, blanched and drained broccoli, ham or browned mushrooms. Be moderate with additional cheese.
Good to know
Allergens: milk and wheat/gluten. A rich white sauce for home cooking; a thick layer can make the pizza heavy and damp.
Quantity and use
About 280–300 g · 5–6 pizzas · 15 minutes + cooling. Scale the ingredients by pizza count; use a thin layer. The approximate yield can cover an extra pizza if spread sparingly.
Olive oil instead of butter
For an oil-based roux, use olive oil equal to three quarters of the listed butter weight. For the original batch, that is 15 g oil instead of 20 g butter.