Pizza sauce – mild béchamel with Parmesan
A rich white sauce for pizza with fully cooked chicken, blanched and drained broccoli, ham or browned mushrooms. Go easy on the extra cheese.
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Pizza sauce – mild béchamel with Parmesan
5 pizzas · 15 minutes + cooling
Equipment: Small saucepan, whisk and bowl
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Sauce
- 20 g butter, or olive oil as described in the tip
- 20 g plain wheat flour
- 250 g milk
- 20 g finely grated Parmesan
- 1 g fine salt, adjust after adding the cheese
- 1 small pinch grated nutmeg and a little black pepper
Allergens: Milk and wheat/gluten.
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.
https://sapidus.no/en/oppskrifter/pizzasaus-bechamel
About portions and timing
Cuisine: Italian-inspired
Estimated timing: about 5 min preparation · about 10 min cooking. Allow additional time for cooling. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
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.
Gradually whisk in the milk. Simmer for 5–8 minutes, stirring, until smooth and the flour is cooked through.
Remove from the heat and stir in the Parmesan. Season with salt, nutmeg and pepper. Cool before use.
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. This sauce is rich, so spread it thinly. A thick layer can make the pizza heavy and damp.
Quantity and use
About 280–300 g · 5–6 pizzas · 15 minutes + cooling. Choose the pizza count to adjust the ingredients. Spread the sauce thinly; it may stretch to an extra pizza.
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.