White Garlic Pizza Sauce
Ingredients:
2 tablespoons unsalted butter
4 large garlic cloves, minced
2 tablespoons all-purpose flour
1 cup whole milk
½ cup freshly grated Parmesan cheese
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper
⅛ teaspoon grated nutmeg (optional, but recommended)
Instructions:
Create the Roux: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 60 seconds until fragrant, taking care not to let it brown. Sprinkle the flour over the butter and garlic, and whisk constantly for one full minute to cook out the raw flour taste.
Incorporate the Milk: Gradually pour in the milk while whisking continuously to prevent any lumps from forming. Continue to cook, whisking often, until the mixture thickens noticeably and begins to gently bubble, which should take 3-5 minutes.
Finish the Sauce: Remove the saucepan from the heat. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg (if using) until the cheese is fully melted and the sauce is smooth and cohesive.
Cool and Apply: Allow the sauce to cool for at least 15 minutes before spreading it onto your pizza dough. This cooling period allows it to thicken further to the perfect, spreadable consistency.