White Garlic Pizza Sauce – recipepkjobpoint

Intensity Key:
★☆☆☆☆ = Blender/food processor work only
★★☆☆☆ = Some chopping + stove work
★★★☆☆ = Active cooking + multiple steps

This sauce ranks at the lowest intensity level — no stove, no simmering, no stirring over heat. Just measure, blend, and spread.

🧾 Recipe

1 cup (240g) whole milk ricotta cheese
¼ cup (60ml) heavy cream or half-and-half
3 tablespoons extra virgin olive oil
4 medium cloves garlic, peeled
¼ cup (25g) grated Parmesan cheese
½ teaspoon fine sea salt
¼ teaspoon white pepper (or black pepper)
¼ teaspoon lemon zest (optional, for brightness)
1 tablespoon fresh parsley or basil, finely chopped (for garnish after baking pizza)

Prep the garlic – Peel the 4 garlic cloves. No need to mince; the blender will handle it completely.
Combine all ingredients – In a blender or small food processor, add ricotta, heavy cream, olive oil, whole garlic cloves, Parmesan, salt, white pepper, and lemon zest (if using).
Blend until velvety – Blend on high for 30–45 seconds until completely smooth, creamy, and pale white. Scrape down sides once if needed.
Taste and adjust – Dip a clean spoon. Add more salt or garlic punch if desired. (For stronger raw garlic kick, add one extra clove.)
Use immediately or store – Spread directly onto pizza dough before adding cheeses and toppings. Or refrigerate in an airtight jar for up to 5 days.

Spread 2–3 tablespoons of white garlic sauce per 10–12 inch pizza.
Do not pour like tomato sauce — this is richer. Use a spoon or offset spatula.
Top with mozzarella (fresh or low-moisture), then your favorite toppings (mushrooms, spinach, chicken, or roasted garlic work beautifully).
Bake at 475–500°F (245–260°C) for 10–12 minutes until bubbly and golden.

Refrigerator: 5 days in a sealed jar. Let come to room temp before spreading (easier to spread).
Freezer: Not recommended — cream and ricotta can separate and become grainy upon thawing. Make fresh for best results.

*Per 2-tablespoon serving (based on 12 servings per full recipe)*