Learning Objective
Learn to make a white pizza sauce which incorporates garlic and lemon to increase diversity.
Pizza Bianca Sauce is wonderful for pizzas with toppings that have a fairly sharp flavour, as the cream-based sauce balances them out. I like to use it with toppings like long-stem broccoli, capers, anchovies and aubergines.
We have a wood-fired oven here at the Sourdough School, and on warm summer evenings, we throw open the doors at the front of the kitchen, fire up the oven and enjoy baking and eating pizzas al fresco. I was shown this recipe for Pizza Bianca Sauce by my good friend Adam Pagor. It’s easy to get stuck in a rut, using a tomato-based sauce on home-baked pizza, but this sauce brings a different flavour profile to your pizza nights.
Makes enough sauce for about 8 pizzas.
Time: approx. 10 mins.
Diversity score: 6
Ingredients
280g full-fat cream cheese
70–80g milk (you need enough to create a passata-like consistency when mixed with the cheese, so the amount of milk really depends on how thick your cheese is and how heavy your milk is)
2–3 tablespoons basil-infused olive oil
finely grated zest of 1 lemon
1 garlic clove, crushed with a good pinch of sea salt
ground white pepper
Method:
Combine all the ingredients in a bowl. Keep chilled until needed. Spread over the pizza as you would a tomato-based sauce, about 70g per pizza, and finish with your chosen toppings.
We use this sauce on our Waldorf Sourdough Pizza, Sourdough Fiorentina Pizza and, of course, our Sourdough Pizza Bianca – see Sourdough Pizza.
Learning Outcome
You will be able to use this white sauce as a base for a diversity of pizza toppings including pizza fiorentina and Waldorf pizza.