Creamy Pizza Sauce With Shallots & Thyme
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 4 cups heavy cream
- 1 shallot, minced
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 5 sprigs fresh thyme
In a pot, combine ingredients and bring to a boil. Reduce heat to a slow simmer and reduce the sauce until thick enough to coat the back of a spoon, about 45 minutes to an hour. Remove thyme sprigs before using for pizza.