This creamy garlic pizza sauce is a delicious, flavorful base for my favorite pizzas, pastas and chicken and sausage dishes.
I created today’s dish to go with the Garlic Pizza recipe, but the more I make it and use it, the more I realize just how versatile this sauce can be. To date, I’ve used it on pizza, like Dill Pickle Pizza, with pasta, meatballs and even in a lasagna.
It is the perfect substitution for any recipe that calls for Alfredo sauce!
When making the garlic pizzas, I always grab a couple extra naan or flatbreads to use up some of the extra sauce. Just spread a few spoonfuls onto a flatbread, top with cheese and bake – super easy cheese bread!
However, when I use this sauce with pasta I prefer to make it a little thinner. This recipe is closer in consistency to gravy. Although awesome on pizza, it can take away from the texture of a pasta dish and make it heavier than usual.
If that’s the case, just use 1 TB of flour instead of 2 in this recipe.
It will make the garlic pizza sauce seem very thin at first, but it thickens as it simmers and cools.
Making the roux
A good start to any yummy, creamy sauce, soup or gravy is with a roux. All it involves is mixing flour with butter or oil and gradually adding liquid.
A very helpful tip I learned from J Kenji Lopez Alt is to let your butter/oil and flour mixture cook for about 60-90 seconds. It cooks off any unwanted flour taste and ultimately makes for a smoother sauce.
Another tip for getting a smooth (and not lumpy) sauce is to gradually add your liquid and whisk constantly. In this recipe, I would add 1/2 c of the half and half at a time.
And if you’re new to making sauces at home, don’t fret! The more you practice the easier it becomes, and once you get a good understanding of roux, you’ll soon be creating your own sauce recipes at home.
What will you use this garlic pizza sauce recipe on? Let me know in a comment below!
Until next time. X
Show us your food! Use #aftbeats for a chance to be featured on our Facebook or Instagram!
Garlic Pizza Sauce
- 1 Tbsp olive oil
- 4 cloves (2 tsp) garlic, minced
- 2 Tbsp All Purpose flour
- 1/4 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups half and half
- 1 Tbsp grated Parmesan cheese
- In a small saucepan over medium-low heat, place the olive oil and the minced garlic.
- Cook for 1-2 minutes, whisking constantly so the garlic doesn’t brown.
- Add the Italian seasoning, salt and pepper and stir.
- Sprinkle in the flour and whisk quickly until it is a thick paste.
- Let cook and bubble for another 1-2 minutes.
- Stir in the half and half 1/2 cup at a time, whisking constantly.
- Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5-10 minutes to thicken.
- Serve warm or refrigerate in an airtight container for up to 5-7 days until ready to use.
- small saucepan
- airtight container
Garlic takes on a different flavor when it is browned – be careful not to burn it.
This sauce has a consistency like gravy. If you prefer a thinner sauce, use only 1 Tbsp of flour.
Half and half is half cream, half milk and sold near coffee creamers in US grocery stores. This can be substituted with 3/4 cup milk and 3/4 heavy cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stove
- Cuisine: Italian American
- Diet: Vegetarian
Keywords: garlic pizza sauce, garlic sauce, garlic alfredo sauce, pizza sauce, creamy garlic sauce, creamy pizza sauce, sauces condiments and seasonings
Recipe adapted from Nellie Bellie