Roasted Garlic Cream Sauce
According to most pizzeria menus and pizza conversations, red pizzas are pizzas with tomato sauce and white pizzas are pizzas without tomato sauce. Unfortunately that often means the white pizza has no sauce at all. Not anymore. Allow me to introduce you to Roasted Garlic Cream. Because every pizza needs a sauce!
This recipe makes enough for two 18x13 Sicilian style pizzas and can stay in the fridge for up to 4 days.
INGREDIENTS
2 Heads of garlic
2 Tbsp Extra virgin olive oil
16 oz (1 pint) Heavy cream
Salt and pepper to taste (I use roughly 1/2 tsp each)
Tools
Small baking pan
Food processor or immersion blender
STEPS
1. Preheat the oven to bake at 400F.
2. Cut the ends off the garlic, peel each clove, and place in a small baking pan like below.
3. Add the extra virgin olive into the pan and shake/mix so each clove is coated in oil.
4. Bake the garlic for 20 minutes. At 10 minutes, pull out the pan and use a spoon to toss and turn the garlic so the opposite side of each clove is now down.
5. Add the roasted garlic and oil from the pan, the heavy whipping cream, salt, and pepper to a food processor or an immersion blender.
6. Blend for about 15 seconds or until the sauce is smooth and just a little bit chunky.
7. That’s it. Now your white pizzas will always have a sauce. A delicious, smooth, garlicky sauce!
