Best White Garlic Pizza Sauce Recipes

LOW CARB CHICKEN ARTICHOKE PIZZA WITH GARLIC WHITE SAUCE RECIPE RECIPE - (4.6/5)

Steps:

• Directions: 1. Preheat oven to 375 degrees. 2. Let's make the Crust first. Blend all of the Crust ingredients (except the Mozzarella Cheese) together with a hand mixer. When well combined, stir in the Mozzarella Cheese. 3. Spray a 13 x 9 baking dish with non stick cooking spray. Spread the Crust mixture evenly into the pan. and Bake for 10-15 minutes or until the crust is slightly golden on the sides and top. 4. When the Crust is done, remove from oven and allow to cool. Turn up the oven to 425 degrees to preheat for baking the Pizza. 5. Now we are going to make our Garlic White Sauce. In a medium size mixing bowl, combine the Ricotta, Olive Oil, Cream, Sour Cream, and Garlic with a hand mixer. When well blended add the Egg Yolk and continue to mix for 1-2 minutes. 6. Evenly spread the White Garlic Sauce on the Pizza Crust, then add the Chicken, Artichokes and Green Onion. Top all with the Parmesan Cheese 7. Bake the Pizza in the preheated 425 degree oven for about 15 minutes or until the Cheese is melted and slightly browned. All ovens cook differently so check your Pizza to ensure it doesn't overcook. Serve your Pizza with Grated Parmesan Cheese and Fresh Ground Black Pepper. Recipe By: Hot Dish Homemaker

ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
• In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
• Place a pizza stone in the oven and preheat to 500 degrees F.
• Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
• Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
• Roasted Garlic:.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
• Parmesan Pizza Dough:.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
• Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

PIZZA: ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE, PARMESAN DOUGH RECIPE - (4.2/5)

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface. Place a pizza stone in the oven and preheat to 500 degrees F. Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet. Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately. Roasted Garlic: 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed. Yield: enough for 1 pizza Parmesan Pizza Dough: 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 3/4 cups unbleached all-purpose flour 1/2 cup finely grated Parmesan Pinch salt Yellow cornmeal, for sprinkling the baking sheet In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle. Yield: dough for 1 (15-inch) pizza

ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
• In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
• Place a pizza stone in the oven and preheat to 500 degrees F.
• Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
• Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
• Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

WHITE GARLIC PIZZA SAUCE

Steps:

• In a medium saucepan over low heat, heat butter and stir in flour to form a roux. Allow flour to brown slightly, but do not permit it to burn. Once the roux has been created, whisk milk in slowly and gradually, avoiding lumps. Cook the sauce thus formed until desired thickness is reached, and then stir in cheese and spices slowly. Allow cheese to melt and mixture to become smooth and creamy. Allow to cool slightly, then top pizza. Tops 1-2 pizzas.