Garlic Pizza Sauce - Away From The Box

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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

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Garlic Pizza Sauce

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Ingredients

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• 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

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Instructions

1. In a small saucepan over medium-low heat, place the olive oil and the minced garlic.
2. Cook for 1-2 minutes, whisking constantly so the garlic doesn’t brown.
3. Add the Italian seasoning, salt and pepper and stir.
4. Sprinkle in the flour and whisk quickly until it is a thick paste.
5. Let cook and bubble for another 1-2 minutes.
6. Stir in the half and half 1/2 cup at a time, whisking constantly.
7. Add the Parmesan cheese and stir, then turn the heat to low and let simmer 5-10 minutes to thicken.
8. Serve warm or refrigerate in an airtight container for up to 5-7 days until ready to use.

Notes

tools

• small saucepan
• whisk
• 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.

• Author: Sarah | AwayFromTheBox
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Stove
• Cuisine: Italian American
• Diet: Vegetarian

Recipe adapted from Nellie Bellie

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