I developed this Garlic Sauce for Pizza to offer a flavorful alternative to tomato sauces—creamy, aromatic, and full of garlicky goodness, it adds depth and richness to any pizza.

Why You’ll Love This Recipe

I love how this sauce elevates the pizza experience—it’s silky from cream or butter, bold from garlic, and versatile whether I’m making a white pizza, brush-on base, or drizzle at the end. It takes minimal effort but makes a big impact on flavor.

Ingredients

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

• Unsalted butter or olive oil

• Garlic cloves, finely minced or pressed

• Heavy cream, half‑and‑half, or milk

• Parmesan cheese, grated (optional)

• Salt and freshly ground black pepper

• Optional: dried or fresh herbs like oregano, parsley, or thyme

• Optional: red pepper flakes for heat

Directions

1. I melt butter (or heat oil) in a small saucepan over medium heat.

2. I gently sauté garlic for 30–60 seconds until fragrant and golden—not browned.

3. I stir in cream (or milk), lowering the heat to let it simmer gently for 2–3 minutes without boiling.

4. I whisk in grated Parmesan if using, seasoning with salt, pepper, and any herbs or red pepper flakes.

5. I cook until the sauce thickens slightly—coating the back of a spoon—then remove from heat.

6. I let it cool just a bit before using. I spread it over pizza dough before baking, or drizzle it over the crust or finished pie.

Servings And Timing

This recipe yields about ½ cup to ¾ cup of sauce—enough for one 12-inch pizza or two small pizzas.

• Prep time: 5 minutes

• Cook time: 3–4 minutes

• Total time: about 10 minutes

Variations

• I use olive oil in place of butter for a lighter, dairy-free version.

• I substitute milk or plant-based milk for cream to lower richness.

• I stir in roasted garlic or garlic powder for deeper roasted flavor.

• I add chopped fresh basil, thyme, or rosemary for herbaceous notes.

• I finish the sauce with a squeeze of lemon or a sprinkle of zest for brightness.

Storage/Reheating

I store leftover sauce in an airtight container in the fridge for up to 3 days. I reheat gently on low heat—just until warm enough to spread or drizzle. If it thickens too much, I stir in a splash of milk or water to reach the right consistency.

FAQs

Can I Use This Sauce With Tomato Pizza?

Yes—I use it sparingly as a drizzle or edge garnish to complement tomato sauce, adding richness without overpowering.

Is This Sauce Italian or American-Style?

It leans more American-style—think creamy garlic butter. It’s different from garlic oil or white pizza sauce but pairs well in similar contexts.

How Can I Make It Dairy-Free?

I replace butter and cream with olive oil and plant-based milk. I skip Parmesan or use nutritional yeast for cheesiness.

Do I Need To Cook The Garlic First?

Absolutely—I gently sauté garlic in fat first to mellow raw bite and develop flavor before adding cream.

What If It’s Too Thin Or Too Thick?

If it’s too thin, I simmer a little longer to reduce. If it’s too thick, I stir in a bit of milk or oil until it reaches a spreadable consistency.

Conclusion

I love making this Garlic Sauce for Pizza when I want rich, savory flavor without slicing into a classic tomato pie. It transforms pizza with creamy garlic warmth—whether as a base layer or as a finishing drizzle, it brings big flavor to every bite.

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