Garlic Parmesan Wing Sauce?

[PapaJawnz]

I always get a bottle of medium buffalo and a bottle of garlic parmesan wing sauce for doing up wings, which I eat at least weekly if not more often.  I was thinking, if used sparingly, it would work really good with a white pizza.  The ricotta can always be applied totally plain if the sauce ends up bringing too much salt to the table.

Has anyone tried the garlic parmesan as a base for a white pizza, or perhaps any pizza in general?   How about brushing on the crust of the pizza?

[QwertyJuan]

I always get a bottle of medium buffalo and a bottle of garlic parmesan wing sauce for doing up wings, which I eat at least weekly if not more often.  I was thinking, if used sparingly, it would work really good with a white pizza.  The ricotta can always be applied totally plain if the sauce ends up bringing too much salt to the table.

Has anyone tried the garlic parmesan as a base for a white pizza, or perhaps any pizza in general?   How about brushing on the crust of the pizza?

Here on the east coast of Canada we do what we call a "garlic fingers". White pizza with just garlic butter. We make our own garlic butter and mix in some canola oil so it's "squirtable". We put it in FIFO bottles and swirl it on top before slding the pizza into the oven. Some places brush it on with a brush then add the cheese. But using the FIFO bottles is WAY faster.

https://en.wikipedia.org/wiki/Garlic_fingers

[spaceboy]

i have an ever growing list of "pizzas to make" and garlic parm wing pizza has been on it for a bit.  it sounds like it would make for an amazing pizza.  the other one i want to do is basically a lemon pepper wing pizza.  some kind of lemon pepper cream sauce as base, breaded (maybe not breaded) lemon pepper chicken, some lemony garlicky ricotta dollops, lemon zest, %$# ton of black pepper, maybe some green scallion to finish. one day...

if you make the garlic parm ones pls update

[PapaJawnz]

I tried one out tonight.  I used some great value brand sauce which is decent, I am sure a better home made version could be made  but this proof of concept did work.  A little greasy, could also be from the raw sausage, flavor was good, not too tart like it is when you taste it, the cheese and fresh tomatoes helped tone it down.  Reminded me a little of garlic butter spread.  I spread some along the crust with my finger to see if that would work, and it seemed to do fine.