White Pizza sauce

Delicious, delicate, fragrant, rich, creamy! White pizza sauce is the best alternative to tomato sauce, which is usually coated with the famous Italian dough tortillas. It is prepared with milk with the addition of butter, flour, cheese and various seasonings. Easy as pie!

Nick

Recipe author

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Composition / ingredients

servings:

Butter

Flour

Garlic

Oregano dry

Milk

150

Hard cheese

Nutmeg (1 pinch)

to taste

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make white pizza sauce? Prepare all ingredients. Milk is better to take from the refrigerator, the sauce will be thicker and homogeneous. As a hard cheese, it is better to choose parmesan. What could be more Italian? In addition, it has a rich taste. It is also better to use nutmeg in its whole form, so the dish will turn out more fragrant.
Step 2:
Peel the garlic clove and finely chop it with a sharp knife. In a non-stick ladle, melt the butter over low heat so that it does not boil and froth. When the butter has melted, turn up the heat, put the chopped garlic and Provencal herbs in the pan. Lightly fry, just so that the butter has a pleasant aroma, it is not necessary to fry the garlic to embers.
Step 3:
Add flour and mix with a silicone spatula in quick movements. You need to mix quickly, otherwise lumps may form when the butter and flour are combined.
Step 4:
Continuing to stir, pour cold milk in a thin stream. Milk should be poured gradually for the same reason to avoid the formation of lumps. On high heat, the sauce may burn. Continue to cook the sauce over low heat until it thickens. How thick should the sauce be? It is not necessary to turn it into a thick mass, the sauce should drain from the spatula.
Step 5:
Finely grate the parmesan. There are two options here. The first: using a kitchen grater, pre-cooled, so the cheese will be easier to grate. Second: using a blender, cut the parmesan into cubes and grind it in a blender using a disk with a fine grater. Cheese cannot be grated on a large grater, since the sauce must be homogeneous, we do not need floating pieces of cheese in the sauce.
Step 6:
Add grated cheese to the sauce, season with salt and pepper, add a pinch of nutmeg and mix. Be careful with the amount of salt, as the parmesan itself is quite salty. Remove the sauce from the heat and cool slightly before use. Apply the finished sauce to the pizza base, a little short of its edges. If the sauce is very thick and it is difficult to put it on the pizza, just put it back on the stove and warm it up slightly.

The following products are perfectly combined with this white sauce: champignons, bell peppers, spinach, asparagus, tuna, salmon, all kinds of seafood: shrimp, squid, octopus.
It is worth paying attention to the quality of the seasoning. Using poor-quality seasoning, I ruined the sauce. The seasoning gave a swampy shade, and my sauce changed color. Be very careful!
From this amount of ingredients, I got such a small jar of sauce. It was enough for me for 4 pizzas with a diameter of 22.5 cm. But it is also worth considering that everyone uses the sauce differently: someone puts a lot of sauce on the dough, and someone only lightly lubricates it.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.