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White pizza sauce

White Pizza Sauce

The tastiest, silkiest, most fragrant, rich, creamy sauce! White pizza sauce is the best alternative to the tomato sauce usually spread on those famous Italian flatbreads. It's made with milk plus butter, flour, cheese, and a few seasonings. Couldn't be easier!

Nika

Recipe author

Composition / ingredients

Servings:

Butter

Flour

Garlic

Dried oregano

Milk

150

Hard cheese

Nutmeg (1 pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 52 % 17 g

Carbohydrates 27 % 9 g

219 kcal

GI: 56 / 0 / 44

Cooking method

Cooking time: 20 min

Step 1:

How do you make white pizza sauce? Gather all the ingredients. Use cold milk straight from the fridge — the sauce comes out thicker and smoother. For the hard cheese, Parmesan is the best choice; what's more Italian? Plus it has a rich flavor. And whole nutmeg, freshly grated, makes the sauce more aromatic than the pre-ground kind.
Step 2:

Peel the garlic clove and mince it finely with a sharp knife. In a nonstick saucepan, melt the butter over low heat so it doesn't boil or foam. Once it's melted, turn up the heat, add the minced garlic and the Provençal herbs, and fry briefly — just until the butter takes on a nice aroma. Don't let the garlic burn.
Step 3:

Add the flour and stir quickly with a silicone spatula. Work fast, or the butter and flour can form lumps as they combine.
Step 4:

Stirring constantly, pour in the cold milk in a thin stream — gradually, again to keep lumps from forming. Over high heat the sauce can scorch, so keep cooking it over low heat until it thickens. How thick should it be? Don't let it get stiff — it should still run off the spatula.
Step 5:

Finely grate the Parmesan. Two ways to do it: with a kitchen grater (chill the cheese first so it grates more easily), or cut it into cubes and grind it in a blender fitted with a fine grating disk. Don't use the coarse side of a grater — the sauce should be smooth, with no floating bits of cheese.
Step 6:

Stir the grated cheese into the sauce, season with salt and pepper, add a pinch of nutmeg, and mix. Go easy on the salt, since Parmesan is already quite salty. Take the sauce off the heat and let it cool slightly before using. Spread the finished sauce over the pizza base, stopping just short of the edges. If it's gotten too thick to spread, just return it to the stove and warm it gently.

This white sauce pairs beautifully with: button mushrooms, bell peppers, spinach, asparagus, tuna, salmon, and all kinds of seafood — shrimp, squid, octopus. Pay attention to the quality of your seasoning. I once ruined a batch with a poor-quality one: it gave the sauce a murky, swamp-green tint and turned its color off. Be careful! This amount of ingredients made me one small jar of sauce — enough for 4 pizzas about 9 inches (22.5 cm) across. Keep in mind everyone uses sauce differently, though: some pile a lot on the dough, others just spread a thin coat.
If you use a ready-made spice blend, be sure to read the ingredient list on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.