Creamy Roasted Garlic White Pizza Sauce – Perfect for Homemade Pies
Ingredients
- Step 1: Roast the Garlic
- Preheat your oven to 400°F.
- Cut the root end off the garlic bulb like you’re giving it a fresh haircut. Place it in a little foil pouch (fancy, right?.)
- Drizzle with 1 teaspoon olive oil and sprinkle on a generous pinch of kosher salt. Close the foil pouch like it’s a tiny garlic gift.
- Roast for about an hour (or until your kitchen smells so good, you’re considering making garlic-scented candles. The garlic should be soft and fragrant. Set it aside to cool.)
- Step 2: Make the Sauce
- Preheat a 12-inch skillet on medium-high heat. If your pan could talk (it would be saying, “I’m ready!”)
- Add the remaining olive oil and let it warm up quickly. Toss in the finely diced onion and sauté until it’s translucent—like the onions are shy and blushing.
- Sprinkle in the flour and stir like your life depends on it. You’re aiming for the onions to get coated (and the flour to absorb all the oil.)
- Add the basil (oregano, and salt. Stir it in so your kitchen starts smelling like an herb garden.)
- Slowly pour in the milk while stirring constantly. Keep stirring until the mixture thickens into a luscious sauce.
- Squeeze the roasted garlic out of its cloves (like toothpaste but infinitely more delicious and stir it into the sauce.)
- Add the parmesan cheese and stir until it melts completely. This is your moment—don’t rush it. Low and slow is the key to creamy (dreamy sauce.)
- Let the sauce cool to room temperature (stirring occasionally to keep it smooth and prevent a skin from forming.)
Notes
- If your sauce gets too thick, thin it out with a splash of milk.
- Don’t skimp on the stirring. It’s the secret to a perfectly smooth sauce.
- Want to level it up? Add a pinch of nutmeg for an extra hint of warmth.