Creamy Garlic White Pizza Sauce

Delicious, tender, aromatic, rich, creamy! White pizza sauce is a better alternative to the tomato sauce that is usually used to coat the famous Italian flatbread. It is prepared with milk with the addition of butter, flour, cheese and various seasonings. As easy as pie!
cook time: 20 min
Freya Ashford
Creamy Garlic White Pizza Sauce

Nutrition Facts (per serving)

221
Calories
17g
Fat
9g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Nutmeg (1 pinch) to taste
Wheat flour 1 tbsp
Butter 30 g
Milk 150 ml
Hard cheese 30 g
Oregano dry 1 tbsp

Recipe instructions

Step 1

Step 1
How to make white pizza sauce? Prepare all ingredients. It is better to take milk from the refrigerator, the sauce will be thicker and more homogeneous. It is better to choose Parmesan as a hard cheese. What could be more Italian? In addition, it has a rich taste. It is also better to use nutmeg whole, so the dish will be more aromatic.

Step 2

Step 2
Peel the garlic clove and finely chop it using a sharp knife. In a nonstick saucepan, melt the butter over low heat until it boils and foams. When the butter melts, turn up the heat and add chopped garlic and herbs de Provence to the pan. Fry lightly until the butter has a pleasant aroma; there is no need to fry the garlic until it becomes charcoal.

Step 3

Step 3
Add flour and stir quickly using a silicone spatula. You need to mix quickly, otherwise lumps may form when the butter and flour combine.

Step 4

Step 4
Continuing to stir, pour in cold milk in a thin stream. Milk must be poured in gradually for the same reason, to avoid the formation of lumps. Over high heat, the sauce may burn. Continue to simmer the sauce until it thickens. How thick should the sauce be? There is no need to turn it into a thick mass; the sauce should drain from the spatula.

Step 5

Step 5
Finely grate the Parmesan. There are two options here. First: using a kitchen grater, after cooling it first, this will make it easier to grate the cheese. Second: using a blender, cut the Parmesan into cubes and grind it in a blender using a fine grater disc. You cannot grate the cheese on a coarse grater, since the sauce must be homogeneous; we do not need floating pieces of cheese in the sauce.

Step 6

Step 6
Add grated cheese to the sauce, salt and pepper, add a pinch of nutmeg and stir. Be careful with the amount of salt, as Parmesan itself is quite salty. Remove sauce from heat and cool slightly before using. Apply the finished sauce to the pizza base, not reaching its edges. If the sauce is very thick and difficult to spread on the pizza, simply return it to the stove and warm it up slightly.

Additional rubrics

Related recipes