Making Sauce For Chicken Alfredo Pizza: Part 2

Video Transcript

Hi my name is Greg Goldberg I'm here on behalf of Expert Village and you can check us out a www.minettis.com. In this segment, we are going to be talking about the chicken Alfredo pizza. Specifically how to turn the wroth your flour and butter into a Béchamel base sauce. Over here we have the wroth in the pan already started with the flour and the butter. Give that a second to cook down. Again, this is going to start to bubble. That's how you know that it is cooking it is actually turning in to the wroth. The last thing that you want to do is under cook it and serve raw flour and it is going get terrible. You don't want go there. As soon as it starts to brown up just a little bit, the flour is cook and it is blonde wroth. Since Alfredo is a white sauce, we don't want to cook it any further we are going to turn our heat down to low and we are going to start adding the cream. Now, it takes a far amount because you have to cover a whole pizza with this. So you want to stir or whisk that in, which ever is easiest for you. As soon as it starts to cook, it's just going to thicken to a nice creamy sauce. That's the Béchamel sauce. If you want you can even add salt and pepper and this point and make seasoning bechamel. In fact, if you want and you are serving a huge dinner you can even do that a couple of day in advance and just kind of do the final steps of Béchamel. We are just going to let that simmer for a few minutes. You want to stir constantly you don't want any of that flour to burn. You already notice how it is starting to thicken in there and it is becoming a little droopy. We might have to add a little bit more cream to it adjust. That is okay we would do that the longer that it cooks the thicker it would be. So if you need to thicken it a little bit more. If you need to thin it add water and cream. That is the base of our Hi my name is Greg Goldberg I'm here on behalf of Expert Village and you can check us out a www.minettis.com. In this segment, we are going to be talking about the chicken Alfredo pizza. Specifically how to turn the wroth your flour and butter into a Béchamel base sauce. Over here we have the wroth in the pan already started with the flour and the butter. Give that a second to cook down. Again, this is going to start to bubble. That's how you know that it is cooking it is actually turning in to the wroth. The last thing that you want to do is under cook it and serve raw flour and it is going get terrible. You don't want go there. As soon as it starts to brown up just a little bit, the flour is cook and it is blonde wroth. Since Alfredo is a white sauce, we don't want to cook it any further we are going to turn our heat down to low and we are going to start adding the cream. Now, it takes a far amount because you have to cover a whole pizza with this. So you want to stir or whisk that in, which ever is easiest for you. As soon as it starts to cook, it's just going to thicken to a nice creamy sauce. That's the Béchamel sauce. If you want you can even add salt and pepper and this point and make seasoning Béchamel. In fact, if you want and you are serving a huge dinner you can even do that a couple of day in advance and just kind of do the final steps of Béchamel. We are just going to let that simmer for a few minutes. You want to stir constantly you don't want any of that flour to burn. You already notice how it is starting to thicken in there and it is becoming a little droopy. We might have to add a little bit more cream to it adjust. That is okay we would do that the longer that it cooks the thicker it would be. So if you need to thicken it a little bit more. If you need to thin it add water and cream. That is the base of our Béchamel.

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