Roasted Garlic White Pizza Sauce
A classic white pizza sauce that’s flavoured with roasted garlic, mustard & two types of cheese! This rich, creamy sauce makes a great alternative to a classic tomato base.
Here’s a recipe for a punchy garlic, cheese & mustard white sauce that’s designed to be spread onto pizza bases, instead of your classic tomato based pizza sauce. This roasted garlic white pizza sauce works great with all sorts of pizza toppings, from sausage & pepperoni, to mushrooms, chicken, tenderstem brocolli & even a baked egg! This sauce is incredibly cream & jam packed full of flavour…
You could also use this garlic sauce to make a classic white pizza by topping it with parmesan, mozzarella, ricotta & olive oil! Don’t forget about the pizza dough. We’ve got several different styles to choose from on this blog, including our 3 day poolish pizza dough, 100% biga potato pizza dough & our 2 day pizza dough!
For more pizza doughs & toppings, check out our pizza recipe collection! I’d recommend trying out 3 day poolish pizza dough or our pizza oven garlic bread.
White Pizza Sauce vs Tomato Pizza Sauce
White pizza sauce & tomato pizza sauce are both used to spread onto pizza bases but are very different. A classic tomato sauce is made with tomatoes & can be cooked or uncooked whereas a white pizza sauce is made with a bechamel sauce that’s made with milk & cheese and is thickened with a roux. White pizza sauce has a smooth, creamy texture and tomato sauce is often left fairly coarse & has an intense tomato flavour.
What You’ll Need
- Garlic – We’re adding a whole bulb of roasted garlic into this pizza sauce! This adds just enough garlic flavour so you’ll know that it’s there but not so it’s over powering. Feel free to add in more garlic if you’d prefer. Roasted garlic has a deeper, milder flavour than raw!
- Butter – We’re using unsalted butter to make a roux, to thicken the sauce.
- Flour – You’ll need plain flour for the roux as well.
- Milk – I like to use whole milk, for a rich creamy sauce but semi skimmed milk will work as well.
- Cheese – For a mix of flavours, we’re adding mature cheddar & parmesan into the white sauce. Feel free to use a different mix of cheese if you’d prefer. Gruyere, Comte, Monterey Jack or Swiss cheese are all good options.
- Mustard – Dijon mustard adds a sharp, tangy flavour to our roasted garlic sauce. For a stronger flavour, you could use English mustard instead.
- Nutmeg – A small amount of grated nutmeg helps season the sauce.
How To Make Roasted Garlic White Pizza Sauce
White pizza sauce is made exactly like a bechamel sauce but it’s a bit thicker so that it’s more spreadable. For extra flavour, we’re adding roasted garlic, Dijon mustard & 2 types of cheese to this pizza sauce!
- Roasted Garlic
To roast our garlic, we take a whole bulb & trim a small amount off the top, to expose the cloves inside. We drizzle the garlic with some olive oil, wrap it up in foil then roast at 200°c/392°f for 30-45 minutes until golden brown & tender. If you give a garlic clove a poke with a small knife, it should go in with little to no resistance. - Making A Roux
Now onto the white sauce. To do this, we first need to make a roux by melting butter in a pan then whisking in plain flour. This gets cooked out for a minute, over a medium heat. - White Sauce
Next, we gradually add milk into the roux, whisking as we do so to make it smooth. When making a bechamel style sauce, I add the milk in, in 3 additions, letting the sauce thicken up after each time that we add in milk. Once the last addition of milk has been added in, we continue cooking the sauce for another 4-5 minutes until thick. White pizza sauce should be slightly thicker than a regular bechamel. - Flavourings
Once the sauce is cooked, we take it off the heat, add in grated cheese, Dijon mustard & nutmeg then whisk to melt the cheese. We season the sauce with salt & pepper now as well. - Blending
To finish our roasted garlic white pizza sauce, we need to add in the roasted garlic! To do this, we squeeze the garlic out of the skin then use a stick blender to incorporate it into the sauce. - Chilling
Once the sauce is cooked, we need to transfer it to a container then let it cool completely before using for pizza. It will be easier to spread this way!
Pizza Toppings To Serve With White Pizza Sauce
White pizza sauce can be used to make pizza with a wide variety of toppings & it can also be used to make a classic white pizza, with parmesan, mozzarella, olive oil & garlic.
Some other good toppings to serve with white pizza sauce would be pancetta, seasonal mushrooms, pepperoni & sausage. You can serve white pizza sauce with pretty much anything & you can easily use it instead of a classic tomato based sauce. You could make a really tasty homemade garlic bread with it as well!
Frequently Asked Questions
To cook roasted garlic white pizza sauce on an Aga, roast the garlic in the roasting oven, on the bottom set of runners & use the simmering plate to cook the sauce.
White pizza sauce needs to be kept in the fridge & will keep for up to 3 days. White pizza sauce contains dairy so needs to be refrigerated.
Yes, white pizza sauce can be frozen & it will keep for several months. You’ll need to defrost the sauce fully before using. To avoid freezer burn, it’s best to store white pizza sauce in the freezer in an airtight container or freezer bag.
White pizza sauce can be used to make garlic bread, Croque Monsieur & Madame sandwiches or pasta dishes. It’s a bit thicker than regular bechamel sauce, so you might need to thin it out slightly with more milk if you’re planning on using it for pasta.
More Pizza Oven Recipes To Try!
- 3 Day Poolish Pizza Dough
- 100% Biga Potato Pizza Dough
- 2 Day Pizza Dough
- Pizza Oven Garlic Bread With Burrata
- Pizza Oven Pittas
- Garlic Butter Naan
If you have enjoyed this recipe for white pizza sauce, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok or subscribe to our newsletter!
Roasted Garlic White Pizza Sauce
Equipment
- Large Saucepan
- Baking Tray
- Grater
- Stick Blender
Ingredients
Roasted Garlic
- 1 Bulb Of Garlic
- 2 tsp Olive Oil
White Pizza Sauce
- 50 g Unsalted Butter
- 50 g Plain Flour
- 750 g Whole Milk
- 100 g Mature Cheddar (Grated)
- 75 g Parmesan (Grated)
- 1½ tsp Dijon Mustard
- Grated Nutmeg (To Taste)
Instructions
Roasted Garlic
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Cut a small amount off the top of the garlic bulb, to expose the garlic inside then place onto a piece of foil, drizzle over the veg oil then wrap up in the foil.
- Place the foil wrapped garlic onto a baking tray then roast in the preheated oven for 30-45 minutes until the cloves are soft. Once cooked, leave to cool until the sauce is ready.To check the garlic, give a clove a poke with a small knife. The knife should slide in with little to no resistance. The garlic will be golden brown as well.
White Pizza Sauce
- Start making the sauce when garlic has almost finished roasting.
- First, place the butter into a medium sized saucepan, set over a medium heat then cook until melted. Stir the flour into the melted butter then cook out for 1 minute, stirring frequently.
- Pour a third of the milk into the roux, whisk until smooth then cook out until thick, stirring/whisking regularly. This will take 2-3 minutes over a medium heat.
- Once thick, pour half of the remaining milk into the pan then continue cooking until thickened again.
- Add the remaining milk into the sauce then continue cooking for another 4-5 minutes until the sauce has thickened up for a final time.The sauce should be slightly thicker than a regular bechamel.
- Take the pan off the heat then add in the grated cheeses, mustard & nutmeg. Whisk to melt the cheese then season to taste with salt & pepper.
- Next, squeeze the roasted garlic out of their skins, add into the sauce then use a stick blender to blend the garlic into the sauce. The sauce should be smooth but don't worry if there's some small bits of garlic in there!
- Transfer the sauce to a container, cover the surface with a piece of clingfilm then leave to cool. Store in the fridge for up to 3 days before using & use it straight from the fridge (for pizza)!
