EASY Garlic White Pizza Sauce Recipe
Try this EASY Garlic White Pizza Sauce Recipe recipe, or contribute your own.
Try this EASY Garlic White Pizza Sauce Recipe recipe, or contribute your own.
- 2 tablespoons fresh basil chopped
- pizza dough
- flour
- ingredients
- 1
- 1/2
- chopped
- 3
- 2
- cups
- 1/4
- cup
- fresh basil
- 1/2 cup parmesan
- minced garlic
- parmesan
- 3/4
- tablespoons
- teaspoon
- 1 1/4
- 2-3
- s and p to taste
- ingredients3 tablespoons salted butter 2-3 tablesp chopped s and p to taste 1 pizza dough optional toppings: 1-2 cups shredded mozzarella cheese, shredded parmesan cheese, chicken, mushrooms, arugula, tomatoes
- 3 tablespoons salted butter 2-3 tablespoons flour 1 1/4 cups hal chopped s and p to taste 1 pizza dough
- 3 tablespoons salted butter 2-3 tablespoons flour 1 1/4 cups hal chopped s and p to taste 1 pizza dough
- 3 tablespoons salted butter
- salted butter
- 2-3 tablespoons flour
- 1 1/4 cups half and half
- half and half
- 3/4 teaspoon minced garlic
- 1/4 teaspoon ground oregano
- ground oregano
- 1 pizza dough
- optional toppings: 1-2 cups shredded mozzarella ch shredded parmesan cheese, chicken, mushrooms, arugula, tomatoes
- optional toppings: 1-2 cups shredded mozzarella ch shredded parmesan cheese, chicken, mushrooms, arugula, tomatoes
- Carbohydrate 335.513592767517 g
- Cholesterol 542.87010447191 mg
- Fat 411.938071927253 g
- Fiber 4.95726029227967 g
- Protein 68.8205544119414 g
- Saturated Fat 143.249198663688 g
- Serving Size 1 1 recipe (2162g)
- Sodium 5782.57458547718 mg
- Sugar 330.556332475238 g
- Trans Fat 21.6299684551888 g
- Calories 5225 calories
Step-by-step
- Gather all ingredients including 3 tablespoons salted butter, 2-3 tablespoons flour, 1 1/4 cups half and half, 3/4 teaspoon minced garlic, 1/4 teaspoon ground oregano, 2 tablespoons fresh basil chopped, 1/2 cup parmesan, s and p to taste, 1 pizza dough, and optional toppings.
- Melt 3 tablespoons of salted butter in a saucepan over medium heat.
- Whisk in 2-3 tablespoons of flour and cook for about 1 minute to form a roux.
- Slowly pour in 1 1/4 cups of half and half while whisking constantly to prevent lumps.
- Stir in 3/4 teaspoon minced garlic, 1/4 teaspoon ground oregano, and season with salt and pepper to taste.
- Simmer the sauce until it thickens to your desired consistency.
- Remove from heat and stir in 1/2 cup parmesan cheese and fresh chopped basil until melted and smooth.
- Roll out 1 pizza dough on a floured surface and spread the prepared garlic white sauce evenly over it.
- Add optional toppings such as shredded mozzarella cheese, shredded parmesan cheese, chicken, mushrooms, arugula, and tomatoes.
- Bake the pizza according to your dough instructions until the crust is golden and cheese is bubbly.
Controlling the initial roux cook determines the structural integrity of a white pizza sauce. Melt the salted butter over medium-low heat, then whisk in the flour continuously for two minutes. This specific window cooks out the raw starch flavor without browning the dairy solids. White pizza sauces diverge from traditional tomato-based iterations by relying on a dairy foundation rather than fruit acidity. This style traces its lineage to white pizzas originating in regions like Campania, where bakers utilized local cheeses and rich creams before canned tomatoes became ubiquitous.
Achieving Proper Consistency
Pouring the half and half into the warm roux requires steady whisking to prevent lump formation. Maintain a gentle simmer until the liquid thickens enough to coat the back of a metal spoon cleanly. Stir in the minced garlic and ground oregano during the final minute of simmering to release volatile oils without scorching the aromatics. When evaluating doneness without a thermometer, drag a spoon through the center of the liquid. The resulting channel should hold its shape for two full seconds before the sauce slumps back together.
- Grainy texture usually stems from adding cold dairy too quickly; warm the liquid before incorporation.
- Thin consistency indicates insufficient flour hydration; simmer uncovered for three additional minutes to evaporate excess moisture.
- Burnt garlic bitterness means the heat was too high during the initial aromatics phase; restart with fresh butter and lower the burner setting.
