While I have always been a red sauce devotee, once I developed this recipe for white pizza sauce, I’ve really enlightened my taste buds to the insane deliciousness of a white sauced pie. This is especially apparent when this sauce comes together with perfect cheese and toppings. I absolutely love it!
I’ve always loved a garlicky white pizza sauce. When it comes to store-bought options, they often remind me more of Alfredo sauce than traditional white pizza sauce.
That led me to playing around with different ingredients and creating a white sauce that’s super simple to put together and tastes amazing.
When I tell people I prefer this white sauce over red for a pepperoni pizza, their eyes sort of glaze over in disbelief. BUT, I’m telling you, it’s the best. You’ll have to try it for yourself.
Again, if I have a choice, I will always choose a white-sauced pizza over red any day! And if you’re team pineapple pizza like me, it’s one of the best combinations hands down!
My true ultimate pizza includes my homemade dough, this white sauce, a three cheese trifecta that includes Gruyere, a young Tuscan Pecorino and Buffalo Mozzarella.
When it comes out of the oven I top with some arugula that’s been tossed in olive oil and a few shreds of prosciutto. It’s absolutely delicious!
Why I Love This Recipe
- The creaminess and mouthfeel is something I love. Two cheers for the butter and cheese in this recipe.
- I appreciate how easily this sauce can take on different flavor profiles by increasing the garlic, changing the herbs, or using different types of cheese.
- The subtle flavor leaves room for me to taste more delicate toppings, especially veggies.
If you’re still not convinced and remain partial to a tomato based sauce, I highly suggest making my homemade pizza sauce with fennel seed. It’s really, really good and always my choice if it’s going to be a night for red sauce. However, regardless of what sauce you choose, make sure to give my no fail pizza crust recipe a try. I find it comes out perfect every time!
Ingredients
- Salted butter: I like the extra flavor from salted butter, but if you want, or only have unsalted, that’s fine too. You might need to increase the salt in the recipe once you taste it.
- Minced garlic: Since a garlicky white sauce is an absolute must for me, this is my favorite ingredient. Depending on what toppings I’m using, I will increase the garlic in the recipe.
- Cornstarch: I always use cornstarch as a thickener, but arrowroot powder or tapioca starch can be great replacements if you’ re avoiding this ingredient.
- Half-and-Half: Heavy cream or whole milk can be substituted, but I find half-and-half gives the perfect mouthfeel.
- Parmesan cheese: I like using freshly grated Parmesan because it melts so well, blending seamlessly into the sauce. I try to avoid pre-grated or pre-shredded cheese since it contains additives that keeps it from melting well and causes the sauce to be somewhat gritty and clumpy.
- Sea salt: I love sea salt for its subtle, briny flavor. If you use regular table salt, reduce the amount by half.
- Dried oregano leaves, Italian seasoning, black pepper and onion powder: After testing a lot of different seasonings, these are the ones that gave the best combination of flavors.
How to Make This Recipe
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- I use a small saucepan over medium-low heat to melt the butter. I whisk in the garlic and heat it until I begin to smell it, this takes about 1 minute. I whisk in the cornstarch, but only a little at a time so I don’t get any lumps.
- I pour in the half-and-half and whisk until it’s combined. I will reduce the heat to low so it’s only simmering, and will stir it often, for 3-5 minutes or until the sauce is visibly thickened. If I think the sauce is too thin, I’ll simmer it a few more minutes. If it’s thicker than I prefer, I’ll add a bit more half-and-half.
- I turn off the heat before adding the Parmesan cheese, whisking until it’s melted and smooth.
- Lastly, I stir in the Italian seasoning, sea salt, black pepper, oregano and onion powder.
- If I’m making pizza, I like to spread it on my pizza dough immediately. If I’m not using the sauce right away, I let it cool before placing it in an airtight container and into the refrigerator for later use. You’ll need to reheat it slightly to use it on future pizza dough.
Repurpose this Sauce
This pizza sauce has such great flavor and it’s versatile enough to use in other ways.
- I’ve used it as a dipping sauce for breadsticks, crackers and vegetables, it’s almost like a kid-friendly fondue.
- I have mixed it into a small batch of pasta and poured it over chicken for an easy dinner. It’s better than anything from a jar!
- I think my most original repurposing of this white pizza sauce was using it as a creamy soup base for an impromptu potato leek and cauliflower soup. I thinned the sauce with broth (you could use milk too), and I added vegetables and seasoned it to my liking. It turned out great.
- Something I haven’t tried, but want to, is spreading it on buttered bread and making it into a grilled cheese sandwich. Doesn’t that sound decadent?
Storage and Freezer
- When I’m not planning to use the sauce immediately, I’ll store in an air-tight container in the refrigerator for up to 4 days. I reheat it gently on the stove before using.
- I have frozen this sauce in a freezer-safe container for 6 months and it was fine. When I was ready to use it again, I let the sauce thaw in the refrigerator and then gently heated it on the stove with a bit of fresh cream (milk works too) and whisked it to combine.
More Pizza Recipes
- Dill Pickle and Hot Pastrami Deli Pizza
- Pepperoni Pasta Salad
- Hawaiian Pizza Grilled Cheese Sandwich
- Mini Pepperoni Pizza Pancakes
- Pepperoni Pizza Puffs
- Cheesy Four Mushroom White Pizza
- Pizza Potatoes
- Pasta Pizza Bake
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White Pizza Sauce
Ingredients
White Pizza Sauce:
- 2 tbsps (28 g) butter
- 1 tbsp minced garlic (about 4 cloves)
- 2 tbsps (1 g) cornstarch
- 1 cup (250 ml) half and half
- 1/2 cup (29 g) freshly grated Parmesan cheese
- 2 tsps Italian seasoning
- 1/2 tsp finely ground sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried oregano leaves
- 1/4 tsp onion powder
Instructions
White Pizza Sauce:
- In a small saucepan over medium-low heat, melt the butter. Whisk in the garlic and heat until fragrant, about 1 minute. Whisk in cornstarch a little at a time so you don't get any lumps.2 tbsps (28 g) butter, 1 tbsp minced garlic (about 4 cloves), 2 tbsps (1 g) cornstarch
- Pour in half-and-half and whisk until combined. Reduce heat to low and simmer; stirring often, for 3-5 minutes or until sauce is thickened to your liking. (Cook a few more minutes if your sauce is too thin. If your sauce is too thick, add a bit more half-and-half.)1 cup (250 ml) half and half
- Turn off heat and add Parmesan cheese. Whisk until melted and smooth.1/2 cup (29 g) freshly grated Parmesan cheese
- Stir in Italian seasoning, sea salt, black pepper, oregano and onion powder.2 tsps Italian seasoning, 1/2 tsp finely ground sea salt, 1/2 tsp ground black pepper, 1/4 tsp dried oregano leaves, 1/4 tsp onion powder
- Spread on your pizza crust immediately. If you do not plan to use the sauce right away, allow it to cool before placing in an airtight container into the refrigerator. Â Â Â Â
Notes
Nutrition
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