White Pizza Sauce
Ingredients
- 3 cups heavy cream
- 6 cloves garlic
- 12 tbsp chives, chopped (divided)
- 3 tbsp lemon zest
- 6 tbsp lemon juice
- 6 tbsp fennel fronds, chopped (3/8 cup)
- 12 tbsp basil, chopped (3/4 cup)
- 1/2 tsp Calabrian chili flakes
- 1 1/2 tsp salt (adjust to taste)
- 3/4 tsp black pepper
- 1 1/2 cups Romano cheese, finely grated
Instructions
1. Process the herbs and aromatics:
In a food processor, add the garlic, 6 tbsp chives, lemon zest, lemon juice, fennel fronds, basil, and Calabrian chili flakes. Pulse until finely chopped and well combined.
2. Remove and set aside:
Carefully remove the herb mixture from the food processor and set it aside in a bowl to maintain the fresh color and texture.
3. Blend the cream and cheese:
Without cleaning the food processor, add the heavy cream and grated Romano cheese. Pulse until the mixture thickens to a smooth, sauce-like consistency.
4. Combine without turning green:
Gently fold the processed cream mixture into the herb blend, ensuring the sauce stays creamy without the herbs turning the sauce green.
5. Season to taste:
Add salt and black pepper, adjusting as needed.
Notes
Use immediately on your pizza dough, or refrigerate in an airtight container for up to 3 days.
