White Pizza Moves Into The Recipe List
It’s official – my white pizza recipe has passed the deliciousness test and can be moved to the recipe list from the experimental list. We tweaked it a bit tonight, added some ricotta cheese clumps and BAM! The pictures make my mouth water just thinking about it.
Here are the instructions for the (modified) white garlic sauce base:
2 cup whole milk
2 T cornstarch
1.5 tsp salt
1 tsp pepper
3 cloves of garlic, minced
1 tsp garlic salt
1 tsp onion powder
1 tsp oregano
1/2 tsp basil
2 T Parmesan cheese, finely grated
The ingredients were mixed in a medium sauce pan and brought to a boil. Once they had boiled for 2 minutes, I allowed them to simmer on medium heat until the sauce began to thicken.
I coated the blank with a light coat of olive oil then spread the white sauce onto it, thickly. Next, I topped it with thinly sliced tomatoes, 2 cups of mozzarella cheese, several clumps of fresh ricotta cheese and a sprinkle of oregano. Bake for 9 minutes at 450 degrees.
If you’re looking for even more garlic, consider lightly brushing the crust rim with olive oil and sprinkling on some garlic salt.
November 16th, 2005 at 12:39 am
instead of milk use heavy creme
November 2nd, 2006 at 9:33 am
The sauce was too salty, and it was so heavy with the cheese that pizza took forever to cook.
January 23rd, 2007 at 5:32 pm
This was an awsome recipie but I didn’t put in the garlic salt and added broccolli and tomatoes
April 4th, 2007 at 1:44 pm
I make my white pizza with fresh garlic, feta cheese, carmelized onions, ricotta cheese, motzerella cheese, monterey jack cheese and small pieces of chicken breast. The combination of these ingredients is incredible.
August 8th, 2007 at 5:22 am
hi,
i was wondering if you could make these pizza crusts by hand ,as i do not have a mixer? will it taste the same?
February 7th, 2008 at 11:12 pm
Dude, this was some SWEET sauce. I just googled a few recipes and picked yours to use. It’s the best white sauce I’ve made yet. Thanks!
Although that may not be saying much. Last time I made the kids “alfredo” pizza, I whipped up a nice roux with flour and butter, like usual, and then added some milk. It wasn’t till after the kids raved about the pizza that I realized I had made GRAVY!
September 13th, 2008 at 3:52 pm
Yo.. your sauce doesn’t need salt.
Made it last night and it sucked because it had so much salt. The salt from the garlic + garlic salt is way more than enough.
May 23rd, 2009 at 11:19 am
I used fat-free half and half. it looks and tastes pretty good. I’m using it on grilled pizza and will report results later after cooking.
I added ground cayenne pepper, used a bit of sea salt and some white pepper. I think that combined with the salt in the grated parm gave it some charm. ymmv
May 24th, 2009 at 11:03 am
I used the sauce last nite on grilled pizza. I think next time I will add more cayenne pepper and parm. it was delish tho.
October 6th, 2009 at 12:53 pm
To salty!
June 12th, 2010 at 11:23 pm
Basically a good sauce but too much salt I prefer to use crumbled up feta and cream