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Homemade White Pizza Sauce with Sourdough Starter

The Pantry Mama
Create a unique twist on traditional white pizza with this flavorful sourdough-infused white pizza sauce. Blending the tangy essence of sourdough starter with garlic and sharp cheddar, this sauce adds a delightful depth of flavor, transforming your pizza into a gourmet experience that balances creamy richness with a subtle sourdough kick.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 pizzas
Calories 943 kcal
A bowl of white pizza sauce made with sourdough starter sitting on a white counter top. The bowl is surrounded by garlic cloves, cheese and basil leaves.
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Equipment

  • Medium Saucepan
  • Whisk

Ingredients  

  • 40 g Butter (I use salted)
  • 4 Cloves of Fresh Garlic (minced or finely chopped)
  • 100 g Sourdough Starter (or sourdough discard)
  • 250 g Whole Milk
  • 1 teaspoon Onion Powder (around 1 g)
  • 1 teaspoon Salt (6g)
  • 1 teaspoon Pepper (3g) - I used ground black pepper but you can use white pepper if you preer
  • 100 g Sharp Cheddar Cheese (crumbled) (you can use parmesan if you prefer)

Instructions 

  • In a medium sized saucepan, melt the butter gently over a low heat.
  • Now, add the sourdough starter (or discard) and around 50g of milk (a good splash) and gently loosen the sourdough starter with a whisk so that the butter, sourdough starter and milk form a loose paste (this is like a roux but with a slightly different technique because you're using sourdough starter instead of flour).
  • Now, add the milk in small batches while continuing to whisk the white pizza sauce.
  • Once all the milk has been added and the sauce is starting to thicken, add the minced garlic, crumbled sharp cheddar, salt, pepper and onion powder.
  • Continue to whisk until the cheese is completely melted and the sauce is thick and smooth.
  • Once the sauce is thickened to your liking, remove from the heat and transfer to a container or bowl. Allow to cool before adding to your pizza base.

Notes

Cheese - I've used sharp cheddar which has a crumbly texture and very strong flavor. You can use a grated parmesan if you prefer - or really any cheese you like as long as it melts well.
 
Garlic - I encourage you to use fresh garlic, but if you can't get any, then garlic powder or granules is fine. I'd use a tablespoon of garlic granules as a substitute.
 
Milk - I've used whole milk but you can use half and half or any milk you like.

Nutrition

Calories: 943kcal Carbohydrates: 35g Protein: 35g Fat: 75g Saturated Fat: 44g Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 1g Cholesterol: 216mg Sodium: 5660mg Potassium: 482mg Fiber: 1g Sugar: 13g Vitamin A: 2407IU Vitamin C: 0.5mg Calcium: 1035mg Iron: 0.3mg
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