Hi Sam, your comments about getting the jars of tomato sauce for pizzas a few days back had me wondering: what do you think of white pizza, which either has a white/bechamel style sauce or no sauce at all on it?
Oh, I suppose they're fine; I've had a pizza with a bechamel sauce made by someone who knew what they were doing and that was tasty. Most chain pizza places offer a cream-style sauce you can sub in, and while I've tried that I didn't like it, I think because it's hard to make a cream sauce at scale that will last longer than a day or two and actually taste good. But ultimately even a well-made pizza with a white sauce is not really what I think of when I think "I want a pizza". Like if there's a regular margherita style pizza and a white pizza both on offer, unless the white pizza sounds super unique I'm going for the tomato sauce. Still, that's personal preference, it's not like I think it's somehow not a pizza without tomato sauce.
I will say that a pizza without any sauce sounds like basically just cheesy bread. Like I'm not going to quibble if someone calls it a pizza but I'm also not paying pizza prices for cheesy bread, you know?
I've never made a pizza with a cream sauce, though I suppose I could put that on the list of stuff to try. I make pizza with a green pesto sauce instead of tomato sauce sometimes, I do like that, but that's because it's my own pesto without pine nuts in it. I've used hummus instead of sauce before, that comes out kinda dry, and I've tried using a garlic-infused olive oil which ends up a bit too salty and greasy for me.
I think ultimately I just rarely find a white sauce interesting. White sauce with mozzarella cheese is a lot of the same flavor notes to cram onto a slice of pizza, but I also am not super fond of other cheeses on pizza. And if you're substituting bechamel for marinara and, say, cheddar for the mozzarella, at that point it truly does begin to move away from what I'd call a pizza, it becomes more of like a savory pie of some kind.












