White pizza sauce isn't nearly as defined as red sauce.
It's largely whatever you want it to be.
It's literally any sauce you top a pizza with that is white.
It is often dairy based (cream or cheese added), but it could also be a thin parsnip puree.
It may contain herbs, it may contain butter, its up to you.
Again, thickness is up to you and whatever works for your dish.
cooking.stackexchange.com/users/1374/rfusca
It's often the same white sauce as used for lasagne, a Béchamel sauce.
There are many basic recipes with different flavouring ingredients.
Make a roux of butter and flour add milk and stir to make a smooth sauce add ingredients for flavour, such as white ground pepper, herbs, and/or
cheese
I agree with rfusca though, that any sauce that is white will qualify when put on a pizza :o)
cooking.stackexchange.com/users/9361/dsample
When I make white pizza, I don't use a "sauce".
I brush (garlic infused) olive oil on the pizza dough and then sprinkle that with an Italian herb medley and then cheese on top.
cooking.stackexchange.com/users/17279/Dan Dye
As others have pointed out, white pizza means no tomato sauce; there's no specific sauce for it.
Having said that, I would like to add Alfredo sauce (or just a dusting of Parmigiano or pecorino cheese) to the suggestions of saucy things you can put on it.
Pesto sauce will also work; I used to know of a place that made Roman-style pizza-by-the-inch that made a pizza with pesto and potatoes on it.
One last idea is Connecticut-style white clam -- that will differ depending on which person you ask, but I like shucked soft-shell clams, garlic, olive oil, and some parsley, oregano, and possibly rosemary with cheese on top.
cooking.stackexchange.com/users/15713/BrianX
Personally, I like to smear some seasoned & herbed ricotta and olive oil mixture onto the dough.
Throw on some sliced green olives, artichokes, and feta
and you have yourself a party.
Don't forget some garlic butter wash for the crust.
Mmm.
cooking.stackexchange.com/users/17063/Preston
I'm a pizzeria owner from New York, and in my experience and this area, white pizza is traditionally one that is topped with mozzarella with dollops of ricotta.
cooking.stackexchange.com/users/54742/user54742
As far as I know, the only difference between white pizza and red pizza is the sauce.   I know that the white sauce is dairy-based, but what is it exactly? What are the main ingredients, is it thickened somehow? Is there something special to pay attention to when making white sauce? How thick should it be exactly? Should it contain herbs or not? Oil? How does it combine with the cheese, is the cheese supposed to melt "into" it?
How is white pizza sauce made?
cooking.stackexchange.com
<sauce><pizza>
cooking.stackexchange.com/questions/21939
cooking.stackexchange.com/users/4638/rumtscho
White pizza sauce is just any sauce for topping a pizza that is white or doesn't contain tomatoes. It could be a Béchamel sauce as with lasagne, a thin parsnip puree or just a topping of ricotta and mozzarella. You can use any white sauce you want. It can be a cheese sauce or not.
You can use any white sauce you want. It's often a bechamel sauce or any other dairy based sauce. You can use a herbed ricotta or mozzarella or a mixture of the two.