Homemade White Pizza Sauce with Sourdough Starter

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.

Homemade White Pizza Sauce with Sourdough Starter

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.

Course Appetizer, Main Course

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 10

Total Time 15

Servings pizzas

Calories 943kcal

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