Fontina-Parmesan Cream

Makes
2 cups
Cook Time
10 minutes
Rating
2

This cream-based white pizza sauce—inspired by Nancy Silverton—pairs well with roasted portobello mushrooms. We also liked it with sausage and hot pepper (but make sure the peppers are cooked first so they don't leak moisture into the sauce).

To access this recipe, you need to be a member.

Join Milk Street and get instant access to over 3,500 recipes for just $1.

Claim My Recipe Already a member? Sign in