Description
A rich and creamy garlic white pizza sauce made with butter, garlic, milk, cream, and a blend of Italian herbs and cheeses. Perfect for spreading on pizza dough or using as a versatile pasta topping.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheeses
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- Prepare the base: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned, stirring frequently to avoid burning.
- Make the roux: Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to create a smooth paste and remove the raw flour taste.
- Add liquids: Gradually pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Continue cooking and whisking for 3–4 minutes until the sauce thickens slightly and becomes smooth.
- Season the sauce: Stir in salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes if using. Mix well to evenly distribute the flavors.
- Incorporate cheeses: Add the grated Parmesan and shredded mozzarella cheeses. Stir until the cheeses fully melt and the sauce reaches a creamy consistency.
- Finish and cool: Remove the sauce from heat and let it cool slightly before spreading it over pizza dough. Use immediately for best results or store in an airtight container in the refrigerator for up to 3 days.
Notes
- For extra flavor, substitute half of the milk with chicken broth.
- For a lighter version, use 2% milk and omit the heavy cream.
- This sauce is also delicious as a topping for pasta dishes.
