Garlic and Olive Oil White Pizza Sauce

Before White Pizza Sauce Became Alfredo Sauce

When white pizza became popular in American pizza shops, the sauce was often nothing more than olive oil and chopped garlic spread over the crust. It was simple, savory, and allowed the cheese and toppings to remain the focus of the pizza.

Somewhere along the way, “white pizza sauce” began to mean a thick sauce made with cream, flour, and Parmesan—essentially an Alfredo-style sauce. There is certainly a place for that, but it isn’t the garlic-and-oil pizza sauce many of us remember.

This recipe stays closer to that original pizzeria-style idea while giving it a little more flavor and substance.

Building Flavor Without a Heavy Sauce

Olive oil remains the foundation, while butter adds richness and helps the sauce cling to the pizza crust. Finely minced shallot softens into the oil and gives the sauce more body without turning it into a thick or heavy topping.

The garlic is added only after the shallot has softened. Garlic cooks quickly, and keeping the heat low prevents it from browning and becoming bitter. Thyme, kosher salt, and white pepper season the sauce, while a small amount of white wine vinegar brightens everything without making the sauce taste vinegary.

The finished sauce is rich and savory but still light enough to spread easily over the dough.

One Sauce for Many Different Pizzas

The basic recipe is intentionally versatile. Use it as written for cheese, chicken, sausage, vegetable, or prosciutto pizzas, or adjust the seasonings to complement your toppings.

For my fresh fig and goat cheese pizza, I add lemon zest to brighten the figs and tangy goat cheese. Crushed red pepper works well with sausage, rosemary is a natural fit for roasted vegetables, and a little Parmesan can be stirred into the warm sauce when you want another layer of savory flavor.

Because this recipe makes enough for one 10-inch pizza, there is no half-used container of sauce left in the refrigerator. If you are making several pizzas, simply double or triple the recipe.

Garlic and Oil White Pizza Sauce

Gari McMellon

Inspired by the classic pizzeria-style combination of garlic and olive oil, this white pizza sauce adds butter, shallot, herbs, and a touch of white wine vinegar for a rich, savory base that can be customized for almost any pizza.

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Prep Time 5

Cook Time 5

Course Appetizer, Main Course, Side Dish

Cuisine Comfort Food, Italian, Mediterranean

Ingredients

2 tbsp extra virgine olive oil
1 tbsp butter
2 tbsp finely minced shallot
1-2 garlic cloves, microplaned
1/4 tsp dried thyme
1/4 tsp kosher salt
1/8 tsp white pepper
1/2 tsp white wine vinegar

Instructions

Add the olive oil, butter, and shallot to a small saucepan. Cook over low heat for 3 to 4 minutes, stirring occasionally, until the shallot is soft and translucent but not browned.
Add the garlic, thyme, kosher salt, and white pepper. Cook for about 30 seconds, stirring constantly, just until the garlic becomes fragrant.
Remove the pan from the heat and stir in the white wine vinegar. Allow the sauce to cool slightly before spreading it evenly over a 10-inch pizza crust.

Notes

For a fig and goat cheese pizza, add ½ teaspoon lemon zest after removing the sauce from the heat.
For a spicy white sauce, add ⅛ to ¼ teaspoon crushed red pepper with the garlic.
For a more pronounced herb flavor, replace the thyme with rosemary, oregano, or Italian seasoning.
For a roasted garlic sauce, replace the fresh garlic with two mashed roasted garlic cloves.
For a Parmesan white sauce, stir in 2 tablespoons finely grated Parmesan after removing the sauce from the heat.

Storage

Refrigerate the cooled sauce in an airtight container for up to 5 days. Gently warm it before using because the butter will solidify when chilled.

Keyword homemade, quick, savory, spicy

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