Serious Eats: Talk
Non-Traditional Pizza Sauces--What ones have you tried?
I usually stick to a crushed tomato sauce, uncooked and lightly seasoned or just some garlic infused olive oil, most of the time when I make pizza. I have made a white wine sauce for a seafood pizza and I also used a kalamata olive spread thinned out with olive oil for a sauce on a putanesca inspired pizza. Recently I was flipping through an old issue of Cooks Illustrated and came across 4 winter pestos; Arugula and Ricotta Pesto, Mushroom Pesto with Parsley and Thyme, Toasted Nut and Parsley Pesto, and a Roasted Red Pepper Pesto. They all sound like they could be interesting on pizza instead of tomato sauce or garlic olive oil. Hey, I might even get some greens into my husbands diet with the arugula and ricotta combo. And I'm sure he'd love the mushroom pesto--he's a huge shroom fan.
So, SE folks and Slice'rs what non-traditional sauces have you had on pizza? And I'm fully aware that I will probably be flamed by fellow Slice'rs ; )