I LOVE ROSEMARY. So much so that it’s tattooed on my viens. After finding out there’s a rosemary bush in the garden, I wanted to immediately make a rosemary potato pie for the weekly special. Read on for the breakdown of the pizza and for a classic and versatile white sauce pizza base!
The roasted garlic sauce is the base of the pizza and holds everything together. Once that foundation is down its topped with mozzarella, farm fresh rosemary roasted potatoes, goat cheese, and a mix of wild chives and scallions.
Roasted Garlic Sauce
Ingredients
20 cloves garlic
1 1/4 cups olive oil
1 1/4 cup flour
1/2 Gallon Half and Half
2 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
Directions
In a small pot sauté the garlic in the olive oil until slightly golden brown. Strain off the garlic and save the oil. Put the toasted garlic back in the small pot and add the half and half. Bring pot to a slow boil, immediately turn down to simmer and let reduce for about 5 minutes. Stir occasionally. Transfer carefully to blender and blend with 1 tbsp salt.
Put oil back in small pot and add the flour in increments. Whisk often! Toast the ruox (flour and oil mixture) and add the garlic half and half mixture in increments. Whisk often and hard!
Once fully incorporated simmer with 2 cups of water, 1 tbsp garlic powder, 1 tbsp onion powder and 1 tbsp salt. Whisk and taste. Add more salt to taste. Also, add a cup or two of water to thin it out for easier pizza covering.