As if the guacamole chicken pizza didn't have enough garlic, I decided that an extra treat for the crust was absolutely necessary. This isn't an exact science, the measurements are approximations, since I go by texture and taste when I make this.
Ingredients
3 T. margarine
1-2 cloves garlic, minced
pinch of salt and pepper
2 T. all purpose flour
Skim milk
Directions:
Melt the margarine in a small saucepan and lightly saute the minced garlic. Add salt and pepper. Add flour and stir well, allowing the roux to cook for a minute or two. Gradually whisk in skim milk until the sauce is creamy and smooth. Remove from heat and allow the sauce to cool. As the sauce cools, it will further thicken and resemble a creamy, pizza store-bought dipping sauce. Promptly refrigerate any unused sauce.
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