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.
Servings: 8 Pizzas
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)!
Notes
1. To Cook On An Aga - Roast the garlic in the roasting oven, on the bottom set of runners. Use the simmering plate to cook the sauce.
2. Using For Pizza - This sauce will be easier to use for pizza once it has cooled down, as you'll be able to spread onto the dough properly. And you can use it straight from the fridge!
3. Cheese - I used cheddar & parmesan for my garlic sauce but you could use Gruyere, Comte, Swiss cheese or Monterey Jack instead.
4. Garlic - We're adding a whole bulb of garlic to our pizza sauce, which gives it a subtle garlic flavour. For a stronger flavour, feel free to add in more garlic!
5. Storage - This sauce needs to be stored in the fridge & is best eaten within 3 days.