For a change from red pizza sauces, try this Parmesan- and chicken broth-based version. In just 15 minutes, you can have it ready to spread on the pizza crust.
tablespoon butter or margarine
medium onion, chopped (1/2 cup)
clove garlic, finely chopped
tablespoon Gold Medal™ all-purpose flour
cup Progresso™ chicken broth (from 32-oz carton)
teaspoon dried basil leaves
cup grated Parmesan cheese
In 1-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring occasionally, until soft. Stir in flour until blended.
Gradually stir in broth, milk and basil. Cook about 3 minutes, stirring constantly, until thickened. Remove from heat; stir in cheese. Use immediately or store in refrigerator up to 1 week.
Try this sauce on a pizza topped with chicken, mushrooms, caramelized onions and shredded fontina cheese.
Use half-and-half in place of milk, if you prefer.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.