📝 About This Recipe
Ditch the tomato base for this luxurious, silky white sauce that brings the sophisticated flavors of a high-end Italian trattoria to your home kitchen. This recipe elevates the classic 'Pizza Bianca' with a rich infusion of slow-roasted garlic, nutty Parmigiano-Reggiano, and a hint of nutmeg for warmth. It creates a creamy, stable foundation that won't make your dough soggy, making it the perfect canvas for toppings like fresh spinach, mushrooms, or salty prosciutto.
🥗 Ingredients
The Flavor Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 5 cloves Fresh Garlic (minced into a fine paste)
- 1 small Shallot (very finely minced)
The Roux and Liquid
- 1/4 cup All-Purpose Flour (sifted)
- 1.5 cups Whole Milk (at room temperature)
- 1/2 cup Heavy Cream (for added richness)
Cheese and Seasoning
- 3/4 cup Parmigiano-Reggiano (freshly grated, not the canned variety)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (fine grind)
- 1 pinch Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Fresh Thyme (leaves only, finely chopped)
- 1/2 teaspoon Lemon Zest (to brighten the richness)
👨🍳 Instructions
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1
Place a heavy-bottomed saucepan over medium-low heat. Add the unsalted butter and allow it to melt completely until it begins to foam slightly.
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2
Add the finely minced shallot to the butter. Sauté for 2-3 minutes until translucent and soft, being careful not to let it brown.
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3
Stir in the minced garlic paste. Cook for just 60 seconds until fragrant; garlic burns quickly, so keep it moving with a wooden spoon.
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4
Sprinkle the sifted flour over the butter and aromatics. Whisk constantly for 2 minutes to cook out the 'raw' flour taste, creating a pale golden roux.
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5
Slowly drizzle in the room temperature milk, approximately 1/4 cup at a time, whisking vigorously between each addition to ensure no lumps form.
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6
Once all the milk is incorporated and the mixture is smooth, pour in the heavy cream and continue to whisk.
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7
Increase the heat to medium and bring the sauce to a gentle simmer. Do not let it reach a rolling boil.
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8
Reduce heat to low and cook for 5-7 minutes, stirring occasionally. The sauce should thicken enough to coat the back of a spoon.
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9
Remove the pan from the heat. This is crucial to prevent the cheese from becoming grainy or 'breaking' the sauce.
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10
Gradually whisk in the freshly grated Parmigiano-Reggiano. Stir until the cheese is completely melted and the sauce is perfectly glossy.
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11
Stir in the kosher salt, black pepper, nutmeg, fresh thyme, and lemon zest.
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12
Taste the sauce and adjust salt if necessary. Remember that the cheese adds saltiness, so taste before adding more.
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13
Allow the sauce to cool completely before spreading it on your pizza dough. Using hot sauce on raw dough can cause it to become gummy.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheeses contain anti-caking agents that prevent the sauce from becoming perfectly smooth. If the sauce becomes too thick while cooling, whisk in a tablespoon of warm milk to loosen it back up. To prevent a 'skin' from forming on the sauce as it cools, press a piece of plastic wrap directly onto the surface of the sauce. For a deeper flavor profile, substitute the fresh garlic with 2 tablespoons of mashed roasted garlic cloves. Store any leftovers in an airtight container in the refrigerator for up to 5 days; do not freeze, as the cream may separate.
🍽️ Serving Suggestions
Pair a white pizza with a crisp, acidic white wine like a Pinot Grigio or a Sauvignon Blanc to cut through the richness. Top with fresh arugula tossed in lemon juice and olive oil after the pizza comes out of the oven. This sauce doubles as an incredible dip for warm breadsticks or crusty focaccia. Try it as a base for a 'Breakfast Pizza' topped with cracked eggs, bacon, and chives. Add sautéed wild mushrooms and a drizzle of truffle oil for an ultra-luxurious experience.