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A few simple pizza questions

Hub
Hub Posts: 927
in EggHead Forum
In all my years, I've never, ever made my own pizza, much less done one on the egg.  I plan to do my very first tomorrow.  I've seen a gazillion great looking pizzas here on the forum and think I fully understand the egg portion of cooking my pizza, but I have some much more basic questions:

1. I'm looking to reduce the carbs and instead of a traditional tomato sauce I am wanting to do a white garlic sauce.  I'm having trouble finding a white "pizza sauce" but am finding garlic white pasta sauce and garlic white alfredo sauce.  Can I use one of these as my pizza sauce or am I gonna ruin my pizza?

2. I plan to put pepperoni, green peppers, and onions as my toppings.  Do I need to put the toppings totally on top of the cheese, or should I put a little cheese on top of the toppings to prevent the toppings from burning?

3. Do I put the peppers and onions on raw, or should I saute them first? I prefer the taste of raw but am concerned the brief time in the egg won't be enough time for them to cook.

I really appreciate any help and taking a few moments to answer my questions!

Beautiful and lovely Villa Rica, Georgia
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,166
    1) you can put whatever you want on a pie. They are pretty versatile. 
    2) cheese then toppings. That's the standard way. 
    3) this contradicts what you mention in #2. Slice your veggies thin and you'll be fine. 
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  • paqman
    paqman Posts: 4,923
    Use whatever sauce you want, it should not make a big difference.  If your sauce contains eggs, it may solidify (garlic sauce often does).  I prefer toppings on top but it is just a personal preference.   The temperature at which you will be cooking and the duration should be based on the instructions for the dough that you will be using.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    I agree with both above, I liked to mix it up, this week toppings then chees, next week, cheese then toppings.  As for the temp, I usually stick with 500.  I only do this as the best pizza I ever had from NY was cooked at that temp.  No science behind it, just what I learned in a ole in the wall in NYC, although I'm sure I was drunk at the time  =)
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Carolina Q
    Carolina Q Posts: 14,831
    You can thank me later. =)

    Roasted Garlic White Pizza Sauce

    Ingredients

    1 bulb roasted garlic

    1 cup whole milk 

    2 T butter

    2 T flour

    1/4 tsp salt

    ¼+ tsp cayenne pepper

    Preparation

    Preheat oven to 350F.

    Cut the top 1/4 off the head of garlic.

    Rub with olive oil, salt and pepper.

    Place in small dish, cover with foil and bake for 45 minutes to 1 hour.

    Cool.

    Squeeze garlic cloves from the bulb and finely chop.

    Gently heat milk in small saucepan, until barely simmering. Remove from heat. 

    In separate saucepan, melt butter over medium heat.

    Add flour and whisk until smooth. Cook 1-2 minutes whisking constantly.

    Add the milk, continuing to whisk.

    Add the salt and cayenne pepper.

    Continue stirring until sauce is thick and bubbly.

    Add finely chopped roasted garlic.

    http://www.epicurious.com/recipes/member/views/ROASTED-GARLIC-WHITE-PIZZA-50169395

    One of the best pies I ever made...





    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hub
    Hub Posts: 927
    Thank you all for the answers and thanks Carolina for the recipe.  I have all of the ingredients in my kitchen so I am going to give it a try!
    Beautiful and lovely Villa Rica, Georgia
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  • Hntnhrd
    Hntnhrd Posts: 713
    No expert and this was my first try complelty from scratch . Got the dough recipe from the forum. It's pizza after all and even bad pizza is still good!!
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  • KiterTodd
    KiterTodd Posts: 2,466
    Hub said:
    ...but I have some much more basic questions:

    1. I'm looking to reduce the carbs and instead of a traditional tomato sauce I am wanting to do a white garlic sauce.  I'm having trouble finding a white "pizza sauce" but am finding garlic white pasta sauce and garlic white alfredo sauce.  Can I use one of these as my pizza sauce or am I gonna ruin my pizza?

    2. I plan to put pepperoni, green peppers, and onions as my toppings.  Do I need to put the toppings totally on top of the cheese, or should I put a little cheese on top of the toppings to prevent the toppings from burning?

    3. Do I put the peppers and onions on raw, or should I saute them first? I prefer the taste of raw but am concerned the brief time in the egg won't be enough time for them to cook.
    1.  Just brush the crust with olive oil and put some fresh crushed garlic on it, and S&P.  If you want to buy/make something different, also consider a pesto sauce.  A common newbie mistake is to oversauce.  Cover the whole pie, but put a thin layer of whatever you use.

    2. What he said.  Toppings up top.

    3. What he said.  Slice them thin, you'll be fine.    Veggies that tend to dry out (like mushrooms) I may toss with a little bit of olive oil first.

    Keep it simple and Have fun!
    LBGE/Maryland
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