There’s something quietly luxurious about a white pizza. No bright tomato tang, no competing sweetness—just a silky, savory base that lets every topping shine a little brighter. This white pizza sauce leans into that simplicity, building flavor slowly with shallots, garlic, and a splash of white wine, all softened into a velvety cream that is finished with fresh thyme.
I’m a fan of white pizza and this is my “go-to” sauce. (It was also the sauce used on my grand prize-winning pizza in the Sebastiani Wines “Pizza Your Way” competition!) It starts with sautéed shallots and garlic and a wine reduction, followed by the addition of heavy cream and thyme. This freezes really well and oftentimes double the recipe so that I have it on hand.
It’s the kind of sauce that feels a little special without asking much of you. The shallot melts into the olive oil, the garlic blooms just until fragrant, and the wine reduces down to a gentle acidity that keeps the cream from feeling too heavy. A touch of thyme brings it all together—earthy, aromatic, and just enough to make you pause after the first bite.
Spread it over your favorite dough, layer with mozzarella or fontina, maybe a handful of mushrooms or caramelized onions, and let the oven do the rest. It’s equally at home on a weeknight pizza as it is dressed up for something a little more intentional.
Ingredients
White Pizza Sauce with Thyme
- shallot
- garlic
- white wine
- heavy cream
- fresh thyme
- salt
- fresh ground black pepper
See recipe card for quantities.
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Instructions
White Pizza Sauce with Thyme
Prepare White Pizza Sauce with Thyme: In a medium skillet over medium heat, cook shallots and garlic in olive oil until softened, about 5 minutes.
Add wine and reduce to about 2 tablespoons, about 10 minutes.
Add the cream and reduce by half, approximately 10 minutes to make approximately ½ cup. Stir in thyme. .
Season with salt and pepper to taste
Hint: Whenever I make this creamy white pizza sauce, I make a double batch and freeze it in 4 ounce containers. It's great to have on hand when you are in the mood for pizza or flatbread. It's best to thaw it first and it is just fine to spread it over the pizza without reheating. If you reheat it on the stove top, it may have a tendency to break up. Make sure to reheat it "low and slow" whisking constantly to ensure that it emulsifies.
Substitutions & Variations
- Onions: No shallots? Substitute finely diced yellow onion.
- No wine? You can skip the wine and use a splash of chicken or vegetable stock with a squeeze of lemon for brightness.
- Make it cheesy: Stir in ¼ cup parmesan or pecorino Romano 1 minute before removing from the heat.
Equipment
- small skillet
Storage
Store leftover white pizza sauce in the refrigerator in an airtight container for up to 7 days. Freeze it in an airtight container for up to 4 months. Thaw in the refrigerator and reheat on the stovetop over low heat, whisking to re-emulsifyl
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White Pizza Sauce with Thyme
Equipment
- small skillet
Ingredients
- 1 tablespoon olive oil
- 1 small shallot, diced
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- 1 teaspoon minced fresh thyme
- salt and fresh ground pepper to taste
Instructions
- Prepare White Pizza Sauce with Thyme In a medium skillet over medium heat, cook shallots and garlic in olive oil until softened, about 5 minutes. Add wine and reduce to about 2 tablespoons, about 10 minutes. Add the cream and reduce by half, approximately 10 minutes to make approximately ½ cup. Add thyme and season with salt and pepper to taste.
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