• 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.