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The Top 5 Most Astounding Pizza Sauces: #1 & #2

Updated on September 22, 2009

#2: Ricotta Bolognese Pizza Sauce

This is an absolutely stunning sauce that will spoil you forever away from the commercial scarlet slime that most pizza joints slather over their pizzas. It's amazing just by itself, but makes a memorable base for Capers, Green Olives, Mushrooms, Olives, Red Onions, Roasted Garlic, Shallots, Peppers, Zucchini, Bacon, Capicolla, Salami, or Meatballs. Keep in mind that truly only two cheeses belong on this sauce other than the Ricotta that's in the recipe, and those are Mozzarella, and Parmigiano Reggiano!

2 tablespoons olive oil
4 ounces of pancetta or 6 slices of bacon, chopped up thinly
1/4 pound ground beef (not too lean)
1/4 pound ground pork (not too lean)
1 medium onion which has been chopped up fairly fine
1 large carrot which has been chopped up fairly fine
1/2 cup dry Italian red wine
1 can of crushed tomatoes (again, San Marzano puh-leez!)
1/2 cup heavy cream
1 cup full fat ricotta cheese
Salt & pepper to taste

Heat up the oil in a large heavy pot over high heat until it's almost at the smoking point; add the bacon or pancetta and saute until it is almost completely crispy and golden brown, which should take about five minutes; add pork and beef and continue to cook, breaking up the clumps of meat with the back of a wooden spoon until browned which should take about eight minutes, now add the carrot and onion and carrot and continue to saute until the vegetables are tender which should take another five minutes or so; stir in red wine and bring to a strong simmer while scraping up all the delicious bits which are stuck to the bottom until the liquid is reduced to about half of its volume which should also take five minutes; now stir in the cream and tomatoes, and reduce heat to a slow simmer, leaving it uncovered and continuing to stir occasionally, until the entire sauce is considerably thickened and turns into a lovely dark red color, which could take upwards of an hour; toss in the ricotta, stir it up just enough so that there are still visible lumps of ricotta; season to taste with salt and pepper.

And now for the number one, most astounding pizza sauce on the face of the planet!

#1: Lobster Cream Pizza Sauce

Unlike many of the other sauces, this one is best not topped with anything at all. After all, what can you do to improve on fresh, juicy lobster?

2 large, live lobsters
2 tablespoons olive oil
1/4 cup tomato paste
1 large plum tomato, chopped
1/4 cup dry Italian white wine
2 tablespoons white wine vinegar (not cider)
3 large cloves of chopped up garlic
1 tablespoon of fresh chopped Italian parsley (leafy, not curly)
1 tablespoon of fresh chopped tarragon
1 tablespoon of fresh chopped thyme
2 cups of 33% B F whipping cream
Salt & pepper to taste

First bring a very large pot of heavily salted water to a rolling boil, and dispatch your lobsters, but don't cook them all the way through as you would if you were serving them by themselves, so about six minutes should do it; then using tongs take the lobsters out of their bath and remove the meat from the tail and the claws; heat up the oil in a large heavy pot over high heat until it's almost at the smoking point, add the tomato paste and stir for a minute; now stir in the tomatoes, wine, vinegar,  tarragon, thyme, parsley and garlic, bring to a boil, add cream and reduce the heat to a medium simmer; stir occasionally for about ten to fifteen minutes until it thickens nicely; then toss in the reserved lobster meat and cook for about 30 seconds; season to taste with salt and pepper.

Wow! I know I'm salivating on my keyboard right about now! So... Enjoy! Buon Appetito!

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    • Hal Licino profile image

      Hal Licino 8 years ago from Toronto

      I do have to admit that #2 has got me salivating right now just thinking of it! :)

    • ethel smith profile image

      Eileen Kersey 8 years ago from Kingston-Upon-Hull

      Love these type of sauces