a different pizza question
 

right now my favorite pizza is mountain mikes chicken club pizza. it is chicken and galic and bacon, tomato, some scallions etc, but with a white sauce. Other chain restaurants have other white sauce pizza, but I am fairly certain it is not a classic white sauce, is it as simple as olive oil, or garlic infused olive oil?
Anybody have any insight on this? I would like to try to make it myself.

from what i can find, a "white pizza" is nothing more then olive oil, garlic and ricotta cheese.

i compared several of the recipes from foodnetwork.com and they all had that basic composition.

good luck.

yeah thats what I got when I searched, but I do not taste the ricotta when I eat that pizza. Other chain pizza joints have "white sauce" and I do not taste the ricotta either. Might be time for me to experiment...

It could well be a classic bechamel sauce - one of the upscale UK chains (Pizza Express) does it like that.

I've had pizza with alfredo sauce on it. Could that be it? Or were you referring to alfredo sauce when you said you're pretty certain that it's not a "classic white sauce"? If you were, sorry for being redundant.

Mostly it is not as rich as a classic white sauce based on a roux to create a bechamel or one of the other derivitives, or a cream based sauce alfredo. Also I doubt the chains would spend the time to create a roux. (or maybe they just do not use cream, causing it to be a lighter sauce?, maybe they use the powdered (gasp) stuff?)

Maybe it's ranch dressing? That would be fitting with a chicken club pizza.

http://www.mountainmikes.com/menu.shtml
Chicken Club
Better than a BLT. Loaded with our rich and creamy garlic sauce, tender chicken, crisp bacon, fresh diced tomatoes and sweet green onions.

Menu says it's a garlic sauce :D

Garlic sauce recipe (from the first google that came up
1/2 oz (45gm) Butter
1 Onion, finely chopped
2 Cloves Garlic, crushed As always, adjust garlic according to taste
1 Glass Dry White Wine How big a glass is up to you!
Salt and Pepper
1 oz (30gm) Flour
1/2 pint (280 ml) Milk

As usual we recommend using organic ingredients wherever possible.

Melt 1/2 oz (15gm) butter in a pan, add the chopped onions and cook gently until soft and golden. Add the garlic and cook for another minute or so. Season with salt and pepper to taste. Add the wine, turn up the heat and reduce the volume by about half. Remove from heat.

In another pan melt the remaining 1 oz (30 gm) of butter. Add the flour, stir and cook for about five minutes.

Now add the milk. If you've never made a white sauce before, the key is: take it slowly. Add just a little milk, stir well, then a little more. At first the result will look like a pastry. After a little more milk it will resemble an elastic dough. Beat this smooth. Then as you add the rest of the milk a little at a time keep stirring. You'll end up with a nice thick sauce.

Mix in the onion and garlic and you're done.

Serve the garlic sauce warm.

If things go horribly wrong and the garlic sauce is lumpy, don't panic - just bung it in a food processor and whizz for a few seconds. Yes, it's cheating but no-one will ever know!