White Pizza Sauce

This creamy white pizza sauce is a dream come true when you want something different from classic tomato sauce. It is rich silky and deeply flavored thanks to a generous hit of parmesan and garlic. I have relied on this sauce for everything from white pizza night to dipping breadsticks on lazy weekends.

The first time I tried a white pizza was at my favorite local pizzeria and the sauce totally stole the show. Making it at home turned out to be so much easier than I thought and now my family asks for it every pizza night.

Ingredients

• Unsalted butter: brings richness to the sauce and helps create a velvety base. Choose a good quality butter for the best flavor.
• All-purpose flour: thickens the sauce just enough so it coats the back of a spoon. Make sure your flour is fresh for easy blending without lumps.
• Milk: use either two percent or whole milk for best creaminess without being too heavy. Fresh milk will bring out the sauce’s gentle flavor.
• Sea salt: enhances the overall taste of the sauce. A fine sea salt blends in best.
• Black pepper: gives a little kick to highlight the parmesan. Use freshly cracked pepper if possible for brighter flavor.
• Garlic cloves: pressed or finely grated infuse the sauce with savory depth. Always use fresh garlic for best results.
• Parmesan cheese: shredded for a nutty finish and sharp flavor. I recommend shredding a wedge yourself instead of using pre-grated for ultimate melt and smoother texture.

Instructions

Melt the Butter:

Start by melting your butter in a small saucepan over medium heat. Let it fully liquefy but keep a close watch so it does not brown at all. This gentle start is key for a white and delicate sauce.

Whisk in the Flour:

Add the flour to the melted butter and immediately begin whisking. Continue whisking steadily for about one to two minutes. The goal here is to remove any raw flour taste and to form a bubbling paste that will thicken your sauce later. Take care not to let it brown.

Slowly Add the Milk:

Gradually pour in your milk while whisking constantly. This slow incorporation prevents lumps and creates a velvety base. Keep whisking as the mixture heats through. When the sauce looks smooth thickened and begins to bubble slightly you are ready to add the other flavors.

Season with Salt Pepper and Garlic:

Sprinkle in the sea salt and black pepper. Add your pressed or finely grated garlic at this stage. Stir well so the garlic becomes fragrant and blends into the sauce. This step builds the backbone of your sauce’s flavor.

Melt in the Parmesan Cheese:

Lower the heat to low. Add your shredded parmesan cheese and whisk for about thirty seconds or until everything is totally smooth and glossy. Be sure not to boil after the cheese is added or the sauce might curdle. Remove the pan from heat just as soon as the cheese has melted in.

Cool and Store:

Allow the sauce to cool before using on your pizza. If you are making it ahead store it covered in the refrigerator for up to five days.

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I am especially fond of the cheese in this sauce. I still remember the first time my sister insisted we grate parmesan fresh instead of using the container version and it made all the difference in taste and texture. It is now our secret for impressing guests on pizza night.

Storage Tips

Once your white pizza sauce has cooled completely transfer it to an airtight container. It will stay fresh in the refrigerator for up to five days. When ready to use gently reheat in a small saucepan over low heat whisking to restore smoothness. If it is too thick add a splash of milk to bring it back to the perfect consistency.

Ingredient Substitutions

If you need a dairy free option try using your favorite plant based butter and unsweetened soy or oat milk. You can swap in pecorino romano for the parmesan if you want a sharper flavor or just happen to have it on hand. For extra richness a splash of cream can replace part of the milk.

Serving Suggestions

Spread this sauce generously on your pizza dough before adding toppings. It pairs especially well with toppings like spinach roasted mushrooms caramelized onions or grilled chicken. It is also delicious as a dipping sauce for garlic knots or over baked potatoes for an easy weeknight side.

Cultural Context

White pizza also known as pizza bianca is common in parts of Italy where creamy sauces or simply olive oil are used instead of tomato. This style of pizza lets subtle flavors like good cheese and garlic shine through. Bringing this tradition into your own kitchen is a wonderful way to change up pizza night.

Seasonal Adaptations

Swap in fresh chopped herbs for extra brightness. Try a touch of lemon zest in spring for a lift. Pair with in season vegetables as toppings.

Success Stories

After making this sauce for a family get together everyone wanted the recipe. It was so creamy and flavorful that even the kids preferred it over usual red sauce. Now it is the star of every family pizza night.

Freezer Meal Conversion

You can double or triple this recipe and freeze it in individual portions. Cool the sauce then ladle into freezer safe bags or containers leaving a bit of space for expansion. Thaw overnight in the refrigerator and reheat gently whisking to ensure it stays smooth.

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Try this luscious sauce next pizza night and you might never go back to red sauce. It is a true crowd pleaser and so easy to keep on hand.

Frequently Asked Questions

→ Can I use skim milk instead of whole milk?

While whole or 2% milk yields the creamiest texture, skim milk can be used for a lighter, albeit less rich, sauce.

→ Will pre-grated parmesan melt smoothly?

Freshly shredded parmesan is best for smooth melting, as pre-grated cheese can sometimes stay lumpy and gritty.

→ How do I prevent the sauce from curdling?

Avoid boiling after adding cheese. Let the residual heat gently melt the parmesan for the silkiest results.

→ How long can the sauce be stored?

Allow the sauce to fully cool, then refrigerate in an airtight container for up to five days for best freshness.

→ What dishes pair well with this sauce?

This sauce is ideal for pizza and breadsticks, and also works as a creamy pasta or veggie dip base.