Olive Oil Pizza Sauce for White Pizza
This simple olive oil sauce for white pizza is infused with fresh garlic, shallot, and rosemary. It takes less than 10 minutes to make, and requires zero cooking!
Ingredients
Olive Oil Pizza Sauce
- ¼ cup olive oil (53 grams)
- ⅛ - ¼ cup minced shallot (21-42 grams)
- 2 cloves garlic
- 1 sprig fresh rosemary
- ¼ teaspoon salt (use 2X Diamond Crystal Kosher Salt)
- ⅛ teaspoon freshly cracked black pepper
Instructions
- Make the garlic paste. Use the flat side of of your knife under the heel of your hand to smash the garlic cloves. Rock the knife blade repeatedly across the smashed garlic to chop it, then drag the flat of the knife (with the sharp edge pressed down against the cutting board at about a 10-15 degree angle) across the garlic to smear it into a thin layer. Sprinkle with a pinch of salt, then chop across the garlic, gather it up into a pile, smear, and repeat until you have a fine garlic paste. Alternately, use a Microplane zester to finely grate the garlic into a paste.
- Finely mince the shallot. You're looking for pieces ⅛" or smaller.
- Finely mince the rosemary. Strip the leaves off the spring of rosemary by pinching firmly at the top with one hand and sliding the fingers of the other hand down the stem in the opposite direction of the leaves from tip to base. Remove any bits of tough, woody stem. Mince the rosemary leaves until very fine, almost powdery.
- Mix garlic paste, shallot, and rosemary together in a small bowl with olive oil, salt, and pepper. Your sauce is now ready to use.
RECIPE NOTES
- Storing cold infused raw garlic and shallots in oil for longer than 4 days in the refrigerator or at room temperature can allow for the growth of clostridium botulinum bacteria which causes botulism. Use, freeze, or discard any excess sauce within 3-4 days.
- Oil will solidify in the fridge or freezer. To use from cold, submerge the container in hot water until the oil returns to a liquid state. Shake before use.
- You can also use a mini food processor of bullet blender to chop the garlic, shallot, and rosemary. Do not use a food processor or bullet blender to add the oil or you'll end up with a creamy aioli.