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1. **Make the Roux:** In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until it forms a smooth paste. This helps remove the raw flour taste and creates a thickening base for the sauce.
2. **Add the Dairy:** Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Allow the mixture to cook for a few minutes until it thickens slightly.
4. **Incorporate the Cheese:** Remove the pan from the heat and stir in the grated Parmesan cheese. Continue mixing until the cheese is fully melted and the sauce is smooth.
5. **Cool and Use:** Let the sauce cool slightly before spreading it onto your pizza dough. Use a thin layer to prevent the crust from getting soggy.
### **Tips for the Best White Pizza Sauce**
– **Adjust the consistency:** If the sauce is too thick, add a splash of milk to thin it out.
– **Make it ahead:** This sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before using.
– **Experiment with cheeses:** Try adding Gruyère, fontina, or goat cheese for a different flavor twist.
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