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Olive Oil Pizza Sauce for White Pizza Recipe

Olive Oil Pizza Sauce for White Pizza Recipe
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★★★★★

5.2 from 29 reviews

This Olive Oil Pizza Sauce for White Pizza is a simple, flavorful alternative to traditional tomato-based sauces. Made with extra virgin olive oil, minced shallots, garlic paste, fresh rosemary, salt, and pepper, it adds a fragrant and savory touch to white pizzas, enhancing the toppings without overpowering them.

Ingredients

Scale

Olive Oil Sauce

  • ¼ cup olive oil (53 grams)
  • ⅛ – ¼ cup minced shallot (21 – 42 grams)
  • 2 cloves garlic (for garlic paste)
  • 1 sprig fresh rosemary
  • ¼ teaspoon salt (use 2X Diamond Crystal Kosher Salt)
  • ⅛ teaspoon freshly cracked black pepper

Instructions

  1. Make the garlic paste: Use the flat side of your knife under the heel of your hand to smash the garlic cloves. Rock the knife blade repeatedly across the smashed garlic to chop it, then drag the flat of the knife (with the sharp edge pressed down against the cutting board at about a 10-15 degree angle) across the garlic to smear it into a thin layer. Sprinkle with a pinch of salt, then chop across the garlic, gather it up into a pile, smear, and repeat until you have a fine garlic paste. Alternatively, you can use a Microplane zester to finely grate the garlic into a paste.
  2. Minced shallot: Finely mince the shallot into pieces about ⅛ inch or smaller to ensure it blends smoothly in the sauce.
  3. Prepare rosemary: Strip the leaves off the sprig of rosemary by pinching firmly at the top with one hand and sliding the fingers of the other hand down the stem in the opposite direction of the leaves from tip to base. Remove any tough, woody stem bits. Mince the rosemary leaves until very fine, almost powdery.
  4. Combine ingredients: In a small bowl, mix the garlic paste, minced shallot, and finely minced rosemary with olive oil, salt, and freshly cracked black pepper. Stir well to combine. Your olive oil pizza sauce is now ready to use, perfect for spreading over your white pizza dough before adding toppings.

Notes

  • For a more intense garlic flavor, allow the sauce to rest for 10-15 minutes before using to let the flavors meld.
  • Adjust the amount of shallot according to your preference for a milder or stronger onion flavor.
  • Fresh rosemary is preferred for best aroma, but dried rosemary can be used in a pinch—use about one-third the quantity.
  • This sauce is best used fresh but can be refrigerated in an airtight container for up to 3 days.
  • Use high-quality extra virgin olive oil for the best flavor.

Nutrition

Keywords: olive oil pizza sauce, white pizza sauce, garlic sauce for pizza, rosemary pizza sauce, no tomato pizza sauce

Find it online: https://kitchenbyclara.com/olive-oil-pizza-sauce-for-white-pizza-recipe/