The Best White Pizza Sauce Recipe
Delicious pizza doesn't have to be made with tomato sauce. Try white sauce for a burst of cheesy flavor.
Servings 16 slices
Calories 167kcal
Ingredients
Pizza Crust
- 2 cups all purpose flour
- 1 pkg Active dry yeast, (2 1/4 tsp)
- 1/2 tsp sugar
- 1/4 tsp salt
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2/3 cup water, 105 to 110 degrees plus a few more teaspoons if needed.
White Pizza Sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh basil
- 2 tbsp chopped fennel fronds
- 2 tbsp fresh chopped chives
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 garlic clove minced
- 1/4 tsp red pepper flakes
- 1/4 tsp each...salt and pepper
Pizza Toppings
- olive oil for brushing on the crust
- 4 large curly kale leaves, torn into bits, discarding the larger stem parts (about 2 leaves per pizza)
- 1/2 large red onion, thinly sliced
- 8 ozs. low moisture mozzarella cheese grated
- 3 ozs fresh mozzarella cheese torn into small pieces
- Other toppings as desired.
Instructions
Pizza Crust
- Mix all dry ingredients in the bowl of a stand mixer.
- Using the dough hook attachment of the mixer, add the water and mix on speed #2 pushing the flour down with a long handled spatula to incorporate.
- Add additional water, 1 or 2 teaspoons at at time until the dough forms into a dry ball.
- Knead the dough on #2 speed for 20 minutes.
- If mixing the dough by hand, mix the ingredients and knead on a floured surface...20 minutes will make the glutens in the flour form links which makes the dough not spring back as much when rolling it out.
- Keep the dough in the mixing bowl and cover with a dish towel, 1 hour to let the dough rise.
- Remove the dough from the bowl and place on a floured surface and separate the ball into two equal pieces, then cover again to rise a second time for 30 minutes.
- Use a rolling pin to form the crust keeping the working surface floured so the dough doesn't stick. Place the formed pizza dough on a sheet of parchment to prepare for toppings.
White Pizza Sauce
- Place the sauce ingredients in a food processor or a bowl if using an immersion blender. Pulse until the ingredients are chopped into small bits and the sauce thickens.
Pizza Toppings
- Preheat your oven to 550 degrees with a pizza stone or Dough-Joe blocks, if using. If you don't have either of these, place the dough on parchment paper on a large baking sheet. The baking time will probably take a few more minutes. Once the cheese starts to brown slightly, the pizza should be done.
- Lightly brush the crust edges with olive oil then add a layer of the white sauce, keeping the sauce about an inch from the edge of the crust.
- Add the grated mozzarella cheese, (3 or 4 ounces), and bits of fresh mozzarella, (1 1/2 ounces). Next, add the torn pieces of kale then finally 1/2 of the red onion slices.
- Use a pizza peel sliding it under the parchment paper and slide the pizza on to the stones if using.
- Bake for 8 minutes until the cheese begins to brown, remove from the oven and let cool slightly, then slice.
- Repeat for a second pizza if you are making two. The second ball of dough can be wrapped tightly in plastic wrap, then in a plastic freezer bag and placed in the freezer for later use.
Notes
The pizza dough will take an additional 2 hours to make which is not included in the total recipe time. The nutrition information is approximate for 16 slices from 2 pizzas, or 8 slices per pizza.
Nutrition
Calories: 167kcal