White Pizza Sauce

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 White Pizza Sauce

Find the complete recipe with measurements in the recipe card at the bottom of the post.

1. 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.
2. 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.
3. I turn off the heat before adding the Parmesan cheese, whisking until it’s melted and smooth.
4. Lastly, I stir in the Italian seasoning, sea salt, black pepper, oregano and onion powder.
5. 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

Try this garlicky version of white pizza sauce with the perfect cheese and toppings for an unforgettable pizza experience.

Course Main Course

Cuisine American

Keyword White Pizza Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 140kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Saucepan
• whisk

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.     

Notes

Nutrition: Calories for sauce are based on a 0.3 cup serving.

For Your Pizza: To make a white pizza use your favorite pizza crust recipe and top with this sauce. Add 1 ½- 2 cups freshly shredded mozzarella cheese and a hearty sprinkle of Italian seasoning.

For optimal outcomes when preparing this white pizza sauce, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Calories: 140kcal | Protein: 2g | Fat: 14g | Saturated Fat: 2.5g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 25mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post White Pizza Sauce appeared first on Noble Pig.

Pizza Casserole

When my kids were little, pizza casserole was always at the top of their list when it came to favorite dinners. It’s pure comfort food baked in a pan.

I’ve always made this pizza pasta bake in the spirit of a meat lover’s pizza, but if you’re a “pepperoni only” purist, feel free to stick with that.

Related: Gooey Pizza Dip

Why I Love This Recipe

• It’s a kid-approved classic.
• This casserole tastes like a big hug in a pan.
• It’s so customizable with whatever you have on hand. Add extra cheese, throw in some veggies, or experiment with different sauces. The recipe is your canvas!
• Minimal fuss dinner and makes great leftovers.

Ingredients

Fresh and Pantry Ingredients

• penne pasta: The hearty base that soaks up all the flavors.
• olive oil: For sautéing onions and mushrooms.
• onion: Brings a sweet and aromatic flavor to the mix.
• mushrooms: Adds a earthy and savory element to the casserole.
• pizza sauce: The saucy essence that ties everything together. Feel free to make my homemade pizza sauce.
• Italian flavored diced tomatoes: Add texture and flavor.
• salami : Adds a hearty, meaty flavor.
• mini pepperoni slices: Adds classic flavor.
• sliced olives: Brings a salty and briny kick.
• Parmesan cheese: The cheesy goodness that makes everything better.
• dried parsley: for garnish

Substitutions

Here are some possible ingredient swaps for this pizza casserole.

• Penne Pasta: Any pasta variety you prefer can work—try rigatoni, fusilli, or even ziti. When I’m looking for a healthier option, I’ll use a whole wheat or protein enriched variety.
• Olive Oil: Can be substituted with avocado oil, vegetable oil, canola oil, peanut oil or melted butter.
• Diced Onion: Swap with shallots.
• Sliced Mushrooms: If mushrooms aren’t your thing, you can skip them or replace them with diced bell peppers or zucchini.
• Pizza Sauce: Marinara sauce or homemade tomato sauce are good alternatives, but I find it tastes less like pizza with this swap.
• Italian Flavored Diced Tomatoes: Regular diced tomatoes or fire-roasted diced tomatoes work well too.
• Diced Salami: Substitute with other cured meats like ham, or cooked sausage.
• Mini Pepperoni Slices: Regular-sized pepperoni or any preferred deli meat can be used.
• Parmesan Cheese: Pecorino Romano or a blend of Italian cheeses can be used instead.
• Dried Parsley: Use dried or fresh basil if you prefer.

How to Make This Pizza Casserole

Step 1: Preheat oven. Grease a baking dish with cooking spray.
Step 2: Cook pasta as directed on the package and set aside. Sauté onions and mushrooms.
Step 3. Combine ingredients for the sauce layer and spread it on bottom of pan with some of the pasta.
Step 4. Sprinkle some of the salami, pepperoni, and olives, topping with cheese and repeat.
Step 5: Bake and rest before serving and garnishing with parsley.

If pasta is not your thing, replace it with thick sliced eggplant or or portabella mushroom caps.

Expert Tips

• Cook the pasta slightly underdone before baking, as it will continue to cook in the oven. I suggest the same underccoking method in my baked rigatoni recipe for a no mush pasta.
• If you have fresh herbs on hand, like basil or oregano, use them. Sprinkle on top just before serving for a burst of fresh flavor.
• I like to throw in some diced bell peppers, artichoke hearts, or even a handful of spinach to add extra layers of flavor and nutrition when I’m in the mood.
• Prep the casserole ahead of time and refrigerate. You can simply pop it in the oven when you’re ready to eat.
• If you want more of a crispy top layer, use a wider baking dish (9 x 13) to spread out the pasta. A smaller dish will result in a thicker, more moist casserole.
• Turn up the heat with a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.

Make this Dinner a Full Feast of Flavors

What to Serve with this Pizza Casserole

• Start with a Roasted Garlic Bruschetta, the flavors are wildly delicious. Or even better, Hot Italian Dip or Italian Stuffed Mushrooms.
• A green or Cesare salad is necessary.
• I have two favorite for bread, both are amazing. Either this cheesy garlic bread situation or this garlicky, cheesy parsley bread.
• For dessert, I would serve Italian Cookies or Italian Love Cake.

FAQs

• Can I make this pizza casserole ahead of time?
  Definitely! Prepare the casserole, cover it, and refrigerate. When ready to bake, just pop it in the oven. Baking time will increase with the it being cold.
• Can I use different meats or make it vegetarian?
  Absolutely. Customize with your favorite meats or go meatless with extra veggies or vegan sausage crumbles. It’s a versatile recipe.
• What if I don’t have a specific ingredient?
  No worries. Substitute with similar items or omit. The recipe is forgiving and flexible. Check my substitutions section above for possible swap outs.
• How do I store leftovers?
  Store in an airtight container in the fridge for up to 3-4 days.
• What’s the best way to reheat pizza casserole leftovers?
  Reheat in the oven for a crispy top, or use the microwave for a quicker option.
• Can I freeze leftovers?
  Yes, pizza casserole freezes well. I like to divide it into single serve portions, wrap it tightly, and freeze. Just reheat in the oven or microwave when needed.

More Recipes with a Pizza-Inspired Twist

• White Pizza Sauce
• Dill Pickle Pastrami Pizza
• Hawaiian Pizza Grilled Cheese
• Pizza Pancakes
• Pepperoni Pizza Puffs
• Pepperoni Pizza Sticks
• No-Fail Pizza Dough
• Pizza Potatoes
• Pepperoni Pasta Salad

This post may contain affiliate links. Please read my disclosure policy.

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Pizza Casserole

I'm up for pizza in any guise and this Pizza Casserole is a great option. Opting for pasta as a substitute for the base, rather than traditional pizza dough, offers a speedy solution—quicker than DIY or probably even waiting for a delivery. With just a handful of ingredients, pizza night gets a unique twist without sacrificing the deliciousness.

Course Main Course

Cuisine American

Keyword Penne Pasta Pizza Bake, Pizza Casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 549kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Cutting board
• Knife
• Pasta Pot
• nonstick skillet
• mixing bowls
• baking dish 8 x 8

Ingredients

Pizza Casserole Ingredients:

• cooking spray
• 2 heaping cups dry penne pasta
• 2 tbsps. olive oil
• 1-1/4 cups diced yellow onion
• 8 oz. fresh mushrooms, sliced
• 2 cups pizza sauce store-bought or homemade
• 1 (15 oz.) can Italian flavored diced tomatoes
• 8 oz. diced salami
• 1 cup mini pepperoni or regular-sized cut into quarters
• 1/2 cup sliced olives divided
• 2-1/2 cups shredded Parmesan cheese
• dried parsley (optional garnish)

Instructions

How to Make Pizza Casserole:

• Preheat oven to 350 degrees F. Spray a 2-quart (8 x8) baking dish with cooking spray.
  cooking spray
• Cook pasta according to package directions, drain and set aside. In a nonstick skillet heat oil over medium-high heat. Sauté onions and mushrooms until softened and browned, about 10 minutes.
  2 heaping cups dry penne pasta, 2 tbsps. olive oil, 1-1/4 cups diced yellow onion, 8 oz. fresh mushrooms, sliced
• In a medium sized bowl, combine pizza sauce, tomatoes and onion-mushroom mixture. Spread a thin layer of this sauce on the bottom of the baking dish. Top with half the cooked penne pasta. Sprinkle half the salami, pepperoni and olives. Top with half the sauce and 1 cup of the Parmesan cheese. Repeat with remaining pasta, salami, pepperoni, olives, sauce and finally cheese. Your pasta will be piled high in the baking dish and it will cook down.
  2 cups pizza sauce, 1 (15 oz.) can Italian flavored diced tomatoes, 8 oz. diced salami, 1 cup mini pepperoni or regular-sized cut into quarters , 1/2 cup sliced olives, 2-1/2 cups shredded Parmesan cheese
• Bake for 30-35 minutes until cheese is melted and sauce is bubbling. Wait 10 minutes before serving. Garnish with flecks of parsley.
  dried parsley

Notes

Feel free to use store-bought or homemade pizza sauce in this recipe. 

For optimal outcomes when preparing this pizza casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 290g | Calories: 549kcal | Carbohydrates: 33g | Protein: 36g | Fat: 38g | Saturated Fat: 17.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12.1g | Cholesterol: 89mg | Sodium: 702mg | Potassium: 631mg | Fiber: 4.4g | Sugar: 9g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 786mg | Iron: 4mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pizza Casserole (with pasta) appeared first on Noble Pig.

We definitely have some mushroom lovers in our household, and any chance we get to enjoy them, we go for it.  White pizza sauce has also been on my mind lately, it’s a nice change from the regular red sauce variety I tend to make.

If I had to pick a favorite pizza recipe, Hawaiian, with lots of pineapple would win hands down. However, no one in my family really likes it (not sure what that’s about). It’s rare I get to enjoy it so I am always coming up with other pizza concoctions I know I will love. This one is no exception.

I used four types of mushrooms for this recipe. All have different textures and flavors, which gives this pizza a nice complexity and meatiness. My oldest son loves mushrooms and he went crazy for this version. He asked for it two days in a row…imagine that.

I highly suggest making my Quick-No Fail-Pizza Dough for this recipe. While store-bought is perfectly acceptable, homemade dough is just so much better. I know you will be a convert once you try it.

I used two types of fresh mushrooms, button and baby bellas and two types of dried mushrooms, porcini and shitake. I rehydrated the dried mushrooms in boiling water. First, I sautéed the fresh mushrooms in butter, adding the rehydrated mushrooms to the pan a little later. Pre-cooking the mushrooms removes lots of their water content so your pizza crust doesn’t get soggy.

Don’t these look amazing?
To the pizza crust I added a layer of rosemary infused ricotta cheese, then mozzarella, then the mushrooms with more mozzarella cheese on top. I also drizzled the pizza with olive oil before placing it in the oven.
The mild flavor males this dish kid-friendly. My husband and I sprinkled red pepper flakes and freshly ground pepper over our slices for a kicked-up taste.

The post Cheesy Four-Mushroom White Pizza appeared first on Noble Pig.

Hey all…how many of you make your own pizza dough? It just tastes so much better when we make it ourselves. Store-bought is okay but often the dough remains flabby…I’m over that. My kids know the difference too, in fact they don’t even want a second piece if it’s not my dough. They are going to have to marry someone who knows how to cook…they have been spoiled.

Anyway, when I decide to throw together a pizza, it’s usually a last minute decision. Rapid-rising yeast and the food processor really help with making this a quick, painless and easy process. In no time at all I have pizza dough ready to go.

The best part, store-bought pizza dough usually costs a couple bucks. I figured with this recipe, each crust costs about twenty-five cents.

If you have been weary about making your own dough, this is a safe recipe to try. Only five minutes of kneading required…you can do this. Make sure to use my homemade pizza sauce, the red version or my garlicky white pizza sauce with this recipe.

This is the ball of dough before it has risen.

Placed in an oiled bowl, you can see how the dough doubles in size. Rapid-rising yeast works very quickly.

Pressed out into a circle using fingertips only…no rolling pin required. Dough is about 1/8 of an inch thick. After a couple of times, you’ll be a pro at shaping your pizza.

The post Quick-No Fail-Pizza Dough appeared first on Noble Pig.

Anyway, what could be better than making homemade pizza on a day like this?  This is my ABSOLUTE favorite sauce to make homemade pizza with.  It doesn’t matter if you make your crust from scratch or purchase already made dough, just use this sauce!

It has a depth of flavor, and doesn’t require much work. It’s completely different from my garlicky white pizza sauce, but amazing in its own way.

A key ingredient in this recipe are the…don’t leave them out! It’s just not the same without them.

And yes, that’s snow outside. We always make homemade pizza when it’s snowing, using my Quick No-Fail Homemade Pizza Dough recipe. Make sure you have all the ingredients on hand for when the inspiration hits.

This sauce also freezes well. Make a double or triple batch and freeze in pizza sized proportions.

The post The Best Homemade Pizza Sauce appeared first on Noble Pig.