1 1/2 tablespoons butter
1 ½ tablespoons flour
¼ tsp salt
1/8 tsp. pepper
¾ cup milk
2 cloves garlic
¾ tsp. dried basil
Melt margarine in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually whisk in milk. Boil and stir 1 minute. Add ½ cup grated Parmesan cheese.
This sauce makes enough for one large pizza.
Topping suggestions:
Shrimp, green onions, chicken/pesto, red peppers, black olives, fresh mushrooms,
Bake pizza at 425º for about 14 minutes or until crust/cheese is starting to brown.
This pizza was made with leftover chicken mixed with two cubes (ice cube tray size) of pesto, this sauce, black olives, green onions, Parmesan and mozzarella. Very nice!
1 comment:
I'll have to try this. We love to make potato pizza with alfredo sauce. Delish. We use sliced potatoes (I usually blanch them) broccoli, bacon, cheese, chives, garlic, and sometimes chicken. Sometimes we'll dollop on a bit of sour cream. It's a super Friday meal minus the bacon and chicken. We've served it to guests and they're always impressed.
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