Since I found the perfect pizza crust, for now. Trying to get the perfect pizza combinations is my new goal. I spent the better part of my day trying and looking up different ways to make a creamy garlic sauce for a pizza. We used to get a pizza at a place that is now closed, but it was Chicken, Garlic & Tomato. I know that most places use ‘ranch dressing’ as a white sauce but that just grosses me out. For one, I wanted to know everything that was going into this and two, I wanted to use the last bit of wine left over from the chicken and artichoke dish.
It took two attempts but that result was exactly what I was looking for, so good in fact almost didn’t want to share it. Who am I kidding, I wanted to share immediately. The flavor is mild but garlic still stands out, once it thickens it’s possible to even toss this in some pasta. The pizza we tried it on was chicken, tomato, fresh mozzarella, and sprinkled with parsley. The acid in the tomato just cut through the richness in the sauce and made a great balance.
White Wine Garlic Cream Sauce (pizza)
- 4 Garlic cloves, finely minced
- 1 small Shallot, finely minced
- 1 tbsp Olive Oil
- 1/3 c White Wine
- 1/2 c Heavy Cream
- 1/2 c Parmesan, shredded
- 1 tsp Sage, dried
- 1 tsp Basil, dried
- 1 tsp Parsley, fresh minced
In a small sauce pot over medium heat, add in olive oil and garlic. When garlic gets a nice dark golden brown add in the shallots and saute until transparent. Add in the wine, sage and basil and reduce by half. Add in cream and parmesan and cook for 5 minutes on a low simmer. Remove from heat and toss in parsley. It will thicken slightly as it cools.
Makes enough for one 16″ pizza or two 12″ pizza.