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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).
cup heavy cream, cold
cup shredded fontina cheese
cup grated Parmesan cheese
tablespoon minced fresh rosemary
teaspoon ground black pepper