Guest guest Posted January 4, 2003 Report Share Posted January 4, 2003 Depends what sort of sauce it is. it might jsut be bechamel with garlic in it which is easy if you can make a roux. Or is it more like a dressing type thing? We don't know your local pizza chain " ~ P_T ~ <patchouli_troll " <patchouli_troll wrote:My local take & bake pizza joint has a veggie pizza and they make it with a delicious white garlic sauce. I was wondering if anyone had a recipe for something like this sauce. I have looked through my cookbooks, but have yet to come across anything that I think would work. I figured I'd ask you all before rolling up the sleeves and trying to figure it out my own. You guys are a wonderful resource. ~ P_T ~ For what is a poem but a hazardous attempt at self-understanding: it is the deepest part of autobiography. -Robert Penn Warren, novelist and poet (1905-1989) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2003 Report Share Posted January 4, 2003 It is hard to describe, but let me try. It is all white, very creamy but not heavy and I don't think it is a dressing per say, but it might be. I have thought of starting with a roux, then adding some cream or half and half and then adding garlic powder and salt to taste, which might work except for some reason I get the impression this is " fluffier " in texture than a roux-based sauce would be. I also wondered if it might be mayo based dressing. Doesn't mayo kind of fluff when heated in a sauce? This pizza is killer. It is called a Mt Veggiemore and has chopped tomatoes, onions, peppers, black olives, mushrooms and artichoke hearts, all piled up on top the white garlic sauce and then sprinkled over with cheese. Mmmmmm. You could even enjoy it without cheese, it is so good. ~ P_T ~ While we are asleep in this world, we are awake in another one. -Salvador Dali, painter (1904-1989) ~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~> , Dorothea Deppe < fortuna_the_cat> wrote: > > Depends what sort of sauce it is. it might jsut be bechamel with garlic in it which is easy if you can make a roux. Or is it more like a dressing type thing? > We don't know your local pizza chain Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2003 Report Share Posted January 4, 2003 Ill experiment tomorrow a bit, got some vegan mayonaise, but not sure if it will give the same results as " real " one. Worst that can happen is a good garlic sauce that's not quite the same as on your pizza " ~ P_T ~ <patchouli_troll " <patchouli_troll wrote:It is hard to describe, but let me try. It is all white, very creamy but not heavy and I don't think it is a dressing per say, but it might be. I have thought of starting with a roux, then adding some cream or half and half and then adding garlic powder and salt to taste, which might work except for some reason I get the impression this is " fluffier " in texture than a roux-based sauce would be. I also wondered if it might be mayo based dressing. Doesn't mayo kind of fluff when heated in a sauce? With Mail you can get a bigger mailbox -- choose a size that fits your needs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2003 Report Share Posted January 4, 2003 Could your topping possibly be made out of pureed tofu and garlic cloves etc??? Haven't run across this variety of pizza topping . . . best, pat -- PAT (In London, Ontario) Email List: townhounds- (townhounds/) Personal Email: SANTBROWN Personal Webpage: http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2003 Report Share Posted January 5, 2003 LOL, yep, that's right. Who knows, we could all come up with way better. I was even thinking I could beg the restaurant owner for her recipe. Some don't like to share trade secrets though, but she might not be that type. Worth a shot. Thanks Thea.... or was it Dee (?). ~ P_T ~ It is in the character of very few men to honor without envy a friend who has prospered. - Aeschylus (525-456 BC) ~~~~~*~~~~~*~~~~~*~~~~~~*~~~~~~~~~~~~~~~~~~~~~~~> , Dorothea Deppe < fortuna_the_cat> wrote: Worst that can happen is a good garlic sauce that's not quite the same as on your pizza Quote Link to comment Share on other sites More sharing options...
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