how to make a cheese sauce with fresh maxerella

Same goes for the pesto - if you want to make it from scratch, use this recipe, but store-bought works well, too (I like Mama’s pesto from Whole Foods). I’ve given instructions for homemade pizza dough below but don’t feel obligated to make it store-bought pizza dough works beautifully and makes this recipe totally doable on a weeknight.

Not only do these pizzas taste very “pesto-y,” they also look gorgeous and feel a little more special than your typical pizza pie. The key is to spread a generous layer of pesto over the pizzas before baking, and then top them with more pesto when they come out of the oven. I don’t want it to taste faintly of basil, garlic, Parmesan and olive oil-I want those flavors to bowl me over. To me, a good pesto pizza should have bold pesto flavor. Loaded with basil pesto, fresh tomatoes and mozzarella, pesto pizza is the ultimate summer pizza. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.This post may contain affiliate links. Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce. Reduced-fat cheeses melt differently than regular full-fat cheeses.Simply sprinkle some lemon juice over the shredded cheese before heating it. This is why most cheese fondue recipes have a base of white wine. Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy.If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.Allow the shredded cheese to come to room temperature before adding it to a hot mixture.

Often, you can remove the pan from the burner the residual heat will melt the cheese. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt.

The colder the cheese is, the easier it will be to cut.

Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting.

How to make a cheese sauce with fresh maxerella