Name: Garlic Sauce for Pizza
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 1 tablespoon olive oil (or butter for richer flavor); 3–4 cloves garlic, minced; 1 tablespoon all-purpose flour; ½ teaspoon Italian seasoning; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 cup half-and-half (or heavy cream); ½ cup grated Parmesan cheese

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I make a creamy garlic sauce that’s perfect for spreading under cheese and toppings instead of tomato sauce. It’s rich, flavorful, and ideal for homemade white pizza nights.

Garlic Sauce for Pizza

Why I’ll Love This Recipe

I love how simple and quick this sauce comes together. The garlic, cream, and cheese give the pizza a savory, velvety base that makes every bite special. I use it not only for pizza but also as a dip for crusts or breadsticks, making it one of my favorite versatile sauces.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
minced garlic
all-purpose flour
Italian seasoning
salt
black pepper
half and half or heavy cream
grated Parmesan cheese

Directions

I warm the olive oil in a small saucepan over medium‑low heat and stir in the minced garlic, cooking for about 1–2 minutes without letting it brown.
I add the Italian seasoning, salt, and pepper, stirring to combine.
I whisk in the flour to create a paste and cook it for another 1–2 minutes to remove the raw flour taste.
Gradually, I pour in the half‑and‑half (or cream) in two additions, whisking constantly until the sauce becomes bubbly and thick.
I stir in the Parmesan cheese, reduce the heat to low, and let it simmer for 5–10 minutes until it thickens to my liking. Then I remove it from the heat.

Servings and timing

This recipe makes about 1 cup of sauce—enough for one large pizza or two medium pizzas. It takes around 15 minutes total, with about 5 minutes of prep time and 10 minutes of cooking time.

Variations

I sometimes use butter instead of olive oil for a richer flavor.
I add extra garlic or a pinch of garlic powder when I want a stronger garlic taste.
I stir in more Parmesan or use Pecorino Romano for a saltier, cheesier kick.
I add a pinch of red pepper flakes for some heat.
I make a dairy‑free version by using plant‑based milk and thickening it with a bit of flour or cornstarch.

storage/reheating

I let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 5–7 days. I also freeze it in small portions for up to 3 months. To reheat, I warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring until smooth.

FAQs

What kind of cream can I use if I don’t have half‑and‑half?

I’ve used heavy cream, or even a mix of milk and cream, and both work well.

Can I make this sauce dairy‑free?

Yes, I’ve made it with unsweetened plant‑based milk or cream and it still turns out delicious.

How do I fix the sauce if it’s too thick?

I just whisk in a little more milk or cream until it reaches the consistency I want.

Can I add herbs or extra cheese?

Definitely. I often add fresh basil, parsley, or extra Parmesan for more flavor.

What else can I use this sauce for besides pizza?

I use it as a dip for breadsticks, a topping for vegetables, or even as a creamy pasta sauce.

Conclusion

I find this garlic sauce to be a game‑changer for pizza night. It’s creamy, full of flavor, and easy to make in minutes. I love how versatile it is and that I can adjust it to match whatever I’m cooking. Once I started making it, I never went back to plain tomato sauce for certain pizzas.