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White sauce?

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BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
I've got one birds-worth of pulled chicken, and a batch of pizza dough waiting for me in the icebox. I'm planning a chicken & garlic pizza for dinner, but I'd like to use a white sauce instead of a tomato-based sauce. Just browsed the recipe section and didn't see any there. Anybody got a recipe?
Ken
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  • Wardster
    Wardster Posts: 1,006
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    BlueSmoke,
    Some guy at eggtoberfest was making some damn fine pizza's. He had a white sauce, but would not give the entire contents. It consisted of cream cheese, garlic, milk and basil. I think he has some parm in there too. I'm sure I'm missing some, but that was the foundation of it. It was the consistency of mayo.
    Apollo Beach, FL
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Wardster,
    Thanks for the lead. In my "mental kitchen" I working on the lines of ricotta, milk, garlic, basil and white pepper. Chicken and sauteed garlic next, all topped with shredded mozzarella. What do you think?
    Ken
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  • Stogie
    Stogie Posts: 279
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    BlueSmoke,[p]I have used this alfredo recipe for pizza's and it is quite good. [p]Alfredo Sauce [p]1 pint Heavy cream
    1 stick Butter
    2 tablespoon(s) Cream cheese
    3/4 cup Parmesan cheese
    1 teaspoon Garlic powder[p]PREPARATION:
    Simmer cream, butter and cream cheese until melted, stirring constantly[p]Add parmesan and garlic podwer and simmer for about 15-20 minutes on low OR until the cheese begins to brown just slightly.[p]Season with a little salt and pepper if desired.


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  • WooDoggies
    WooDoggies Posts: 2,390
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    Hey Ken,[p]I've made a white pizza sauce along your lines of thinking.
    Add the sauteed garlic in ex. virgin olive oil to the ricotta, salt, white pepper, chopped basil, freshly grated parmesean, a little milk to loosen it up. I want the sauce to be strong with garlic and tangy with the parm..... making me hungry as I type.[p]I drizzle a little of the olive oil on the dough before spreading the mixture and bake. Yow![p]I wouldn't mind hearing what combination you finally come up with.[p]John[p]

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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    WooDoggies,
    Thank you sir, I think you just made up my mind (and it's getting me hungry too!)
    Stogie has a good-sounding alfredo sauce (above) that I'm going to copy down for future reference. And Cornfed e-mailed a recommendation for Big Bob Gibson's White Sauce. I'll be looking for that too when I go to market.

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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Stogie,
    Thanks! Don't know if I'll use your recipe this time or next, but I will use it.[p]Ken
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  • Gloria
    Gloria Posts: 161
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    BlueSmoke,
    The suggestions already posted are great, but fresh Mozzarello must be added. I just found some at our Publix grocery from Italy and it is the real McCoy.......made from buffalo milk.
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  • Chuck
    Chuck Posts: 812
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    BlueSmoke,[p]So what did you decide on and how did it come out.

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  • tn slagamater
    tn slagamater Posts: 623
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    Gloria, "Italian Buffalo's" cheese reimported back to the motherland of Buffalo herds. Where is the nearest Publix? I want to try some....

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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    BlueSmoke,
    First, thanks for the suggestions and the interest.
    I had enough chicken and dough for two pies, so I made one white and the other green. While they were very good, my baking technique needs improvement - crusts were more crisp than I'd have liked.[p]The White
    sautee 3 Tbsp minced garlic in olive oil, add to
    8 oz. ricotta
    3 Tbsp grated parmesan
    pinch white pepper
    pinch salt
    1 tsp dried basil
    2 sprigs fresh basil snipped fine
    milk to "loosen" and improve spreadability
    mix in electric mixer until well-mixed and spreadable[p]The Green
    12 oz stuffed green olives
    1/2 small onion
    1 Tbsp minced garlic
    pinch black pepper
    1 tsp lemon juice
    2 to 3 oz. olive oil
    Process in food processor until smooth and spreadable. (I reserved a couple of tablespoons when the mixture was fairly coarse - to add back at the end for texture.)[p]Spread filling on dough, cover with pulled chicken, top with approx 1/2 pound shredded mozzarella. Bake till done.[p]Ken

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  • WooDoggies
    WooDoggies Posts: 2,390
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    BlueSmoke,[p]Both sound terrific and printed out for future cooks.[p]John

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