Description
This bold and flavorful garlic pizza sauce is a creamy, cheesy white sauce perfect for elevating your homemade pizza. Made with sautéed garlic, a rich roux base, whole milk, and Parmesan cheese, it delivers a savory, aromatic punch with every bite. Finish it with a splash of heavy cream and seasonings like red pepper flakes and Italian herbs for a customizable and delicious pizza sauce alternative to traditional tomato-based sauces.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced or grated
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Cheese and Seasonings
- ½ cup grated Parmesan cheese
- Red pepper flakes, to taste
- Italian seasoning, to taste
- Fresh chopped herbs, such as basil or parsley, for garnish
- Splash of heavy cream
Instructions
- Melt the butter: In a medium saucepan, melt the unsalted butter over medium heat to create a flavorful base for the sauce.
- Sauté the garlic: Add the finely minced or grated garlic to the melted butter and sauté for 30 to 60 seconds until fragrant, taking care not to brown the garlic which can create bitterness.
- Make the roux: Whisk in the all-purpose flour to the butter and garlic, cooking the mixture for 1 to 2 minutes while whisking constantly until it turns a golden color and becomes bubbly, forming a roux that will thicken the sauce.
- Add the milk: Gradually pour in the whole milk, whisking continuously to prevent lumps. Let the sauce simmer for 2 to 3 minutes, stirring frequently, until it naturally thickens to a creamy consistency.
- Season and add cheese: Stir in the salt, black pepper, and grated Parmesan cheese, mixing until the cheese has melted smoothly into the sauce, enriching the flavor and texture.
- Finish and cool: Remove the saucepan from heat and stir in a splash of heavy cream to add silkiness. Allow the sauce to cool slightly before spreading it on your pizza dough. Garnish with red pepper flakes, Italian seasoning, and fresh chopped herbs if desired. Store leftovers in the refrigerator for up to five days.
Notes
- Do not brown the garlic, as it can turn bitter and affect the sauce’s flavor.
- Whisk constantly when adding milk to avoid lumps in the sauce.
- Adjust seasoning with salt, pepper, and herbs to taste before using.
- This sauce works well as a white pizza base or a dipping sauce.
- Refrigerate leftovers in an airtight container for up to 5 days.
