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White Garlic Pizza Sauce

Name: White Garlic Pizza Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 cup heavy cream (240 ml); 4 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1/2 cup grated Parmesan cheese (50 g)

Warm, fragrant, and velvety, this white garlic pizza sauce elevates a simple pie into something special. It’s rich without being heavy, bright with garlic, and creamy enough to cling to dough and toppings. If you love a garlicky twist on classic pizza, this sauce delivers comfort and flavor in every slice — and it pairs beautifully with herb-forward toppings or roasted vegetables. For an idea of another garlicky accompaniment with bold flavors, check out this chimichurri grilled chicken bowl garlic sauce that also celebrates garlic in a different, vibrant way.

Why make this recipe

If you’re tired of the same old red-sauce pizzas, this white garlic sauce is a perfect solution: it gives you all the savory punch of garlic without overpowering other toppings, keeps pizzas from becoming soggy, and is quick to make from pantry ingredients. The creamy base makes it versatile — use it as a base for white pizzas, a dip for breadsticks, or a finishing drizzle for roasted veggies.

Step-by-Step Guide to Making White Garlic Pizza Sauce

Ingredients:

1 cup heavy cream (240 ml)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese (50 g)

Directions:

In a medium saucepan set over medium heat, add the 2 tablespoons of olive oil.
Add your 4 cloves of finely minced fresh garlic to the heated olive oil. Cook for about 1–2 minutes, stirring constantly, until it becomes fragrant. Be extremely careful not to let it brown or burn, as burnt garlic will impart a bitter taste. We want the garlic to be soft and aromatic, infusing its flavor into the oil.
Sprinkle in the 1 tablespoon of all-purpose flour over the garlic and olive oil. Whisk continuously for about 1 minute. This creates a thickening base. Cooking the flour briefly helps to eliminate any raw flour taste.
Gradually pour in the 1 cup of heavy cream, whisking constantly to prevent lumps from forming. Start with a small amount, incorporate it fully, then add more. The sauce will begin to thicken. Continue to whisk gently and bring the mixture to a low simmer. Let it simmer for 2–3 minutes, stirring frequently, until the sauce visibly thickens to a consistency that will coat the back of a spoon. You want it thick enough to spread easily on a pizza dough without making it soggy, but not so thick it’s like glue.
Remove the saucepan from the heat. Stir in the ½ cup of freshly grated Parmesan cheese. The residual heat will melt the cheese beautifully. Stir until the cheese is fully incorporated and the sauce is smooth and creamy.
Season the White Garlic Pizza Sauce with ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, ½ teaspoon of dried oregano, ½ teaspoon of dried basil, and the optional ¼ teaspoon of red pepper flakes. Taste and adjust seasonings as needed. This is your chance to make it perfect for your palate.
Set the finished White Garlic Pizza Sauce aside to cool slightly while you prepare your other toppings for pizza. It will thicken a little more as it cools.

Notes on the technique

Keep the heat moderate while cooking the garlic; the goal is to infuse, not brown.
Whisk constantly after adding flour and when pouring in the cream to avoid lumps.
Finish by removing the pan from the heat before adding the Parmesan to prevent the cheese from clumping.

Best Way to Store White Garlic Pizza Sauce

Refrigerator: Store in an airtight container for up to 4 days at 34–40°F (1–4°C).
Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator and whisk gently before using.
Reheating: Warm gently on the stovetop over low heat, stirring constantly; add a splash of cream or milk if it’s become too thick.

Serving Ideas for White Garlic Pizza Sauce

As a pizza base: Spread a thin, even layer over your stretched dough, then top with mozzarella, roasted mushrooms, caramelized onions, spinach, or cooked chicken.
Dipping sauce: Serve warm in a small bowl alongside garlic knots, breadsticks, or roasted vegetable skewers.
Drizzle: Thin slightly with a touch of reserved pasta water or milk and drizzle over roasted potatoes or grilled vegetables for a luxurious finish.
Pasta or gnocchi: Toss warm pasta or potato gnocchi in the sauce for a quick, creamy white-garlic pasta.

Tips to make White Garlic Pizza Sauce

Q: How do I prevent grainy sauce after adding Parmesan?
A: Use freshly grated Parmigiano-Reggiano and remove the pan from direct heat before adding it; residual heat will melt the cheese smoothly. If your cheese is pre-grated (with anti-caking agents), the texture can be less smooth.

Q: Can I make this sauce less rich without losing flavor?
A: Yes — substitute half-and-half for the heavy cream or use 3/4 cup heavy cream + 1/4 cup milk; finish with the Parmesan to maintain body and flavor.

Q: My sauce is too thick after cooling. What should I do?
A: Stir in a tablespoon or two of warm milk or cream and re-warm gently to restore spreadable consistency.

Variations

Garlic-Herb Lemon Twist (bullet): Add 1 teaspoon lemon zest and 1 tablespoon finely chopped fresh parsley or basil at the end for a bright, herbal lift that pairs especially well with seafood or chicken pizzas.
Cheesy Four-Blend (paragraph): For a richer, more complex cheese profile, blend in 1/4 cup shredded fontina and 1/4 cup shredded mozzarella with the Parmesan. Melt them gently with the sauce for a stretchier, cheesier base ideal under pepperoni or sausage. This approach increases the sauce’s melt and chew, turning a white pizza into a more indulgent, comforting pie.

Variation notes: be mindful that added cheeses or citrus can change the sauce’s moisture and acidity; adjust seasoning and thickness accordingly.

Frequently Asked Questions

Q: Can I use garlic powder instead of fresh garlic?
A: Fresh garlic gives a cleaner, brighter, and more aromatic flavor; however, if fresh garlic isn’t available, use 1 teaspoon garlic powder, added with the seasonings. Fresh is strongly recommended for best results.

Q: Can I make this sauce ahead for a party?
A: Yes. Make it up to 3–4 days ahead and store in the refrigerator. Rewarm gently before using. For larger batch prep, freezing in portioned containers works well.

Q: Is this sauce suitable for vegetarian diets?
A: Generally yes, but check that your Parmesan or hard cheese is vegetarian (some Parmigiano-Reggiano uses animal rennet). Use a vegetarian hard cheese alternative if needed.

What makes this sauce work so well?

This white garlic sauce balances richness with sharp, savory garlic and umami from Parmesan. The simple roux of flour + oil stabilizes the cream so it clings nicely to dough and toppings without pooling or leaking into the crust. The dried herbs give a pizza-friendly Mediterranean note that complements the mozzarella and other classic toppings, while the optional red pepper flakes add a friendly edge without overwhelming subtler ingredients like mushrooms or spinach.

Practical serving and pairing ideas

Classic White Pizza: Spread the sauce on dough, top with shredded mozzarella, roasted garlic cloves, sautéed mushrooms, and a sprinkle of fresh thyme after baking.
Chicken Alfredo Pizza: Use shredded rotisserie chicken, caramelized onions, and a light dusting of smoked paprika to turn this sauce into an Alfredo-like pizza centerpiece.
Veggie-Forward: Top with roasted artichokes, sun-dried tomatoes, baby spinach, and a few kalamata olives for a Mediterranean-inspired pie.
Appetizer Board: Serve warm with grilled naan, soft pretzels, or baked puff pastry twists; add a small bowl of chili oil for dipping contrast.

Troubleshooting common issues

Sauce too thin: Whisk together 1/2 teaspoon cornstarch with a tablespoon of cold water and whisk into the simmering sauce, cooking 1–2 minutes until thickened. Alternatively, simmer a minute longer to reduce.
Bitter garlic: If garlic browns or burns, discard the batch and start over; burnt garlic imparts a lasting bitterness that’s hard to mask. Keep heat moderate and stir constantly when garlic is in oil.
Lumps after adding cream: Whisk vigorously while adding cream gradually; if lumps form, pass the sauce through a fine-mesh sieve and reheat, whisking until smooth.

Suggested equipment

Medium saucepan with a heavy bottom to distribute heat evenly.
Fine microplane or garlic press for uniform minced garlic.
Whisk for smooth incorporation of flour and cream.
Grater for fresh Parmesan (avoid pre-grated if possible).

Nutritional considerations

This sauce is rich in calories and fat due to heavy cream and cheese; you can lighten it by substituting half-and-half or a lower-fat milk combined with a little extra flour to maintain body.
For lower sodium, reduce the added salt and use a lower-sodium Parmesan or a smaller quantity of cheese, then adjust herbs and pepper to boost flavor without salt.

Creative uses beyond pizza

White-garlic breakfast skillet: Spoon over sautéed potatoes and soft-poached eggs for a decadent brunch.
Baked seafood topping: Spoon over scallops or white fish and bake briefly for a creamy, garlicky finish.
Casserole binder: Use as the creamy component in chicken or vegetable casseroles to add garlic-forward richness.

Final advice for best results

Use the freshest ingredients you can: fresh garlic and freshly grated Parmesan make a noticeable difference in texture and flavor.
Keep an eye on heat: medium or medium-low is your friend for this sauce. Aggressive heat risks breaking or burning.
Taste as you go: seasoning after adding the cheese is the key moment to adjust salt, herbs, and heat level.

FAQs (alternate format)

Q: How long will the sauce thicken after cooling?
A: It will thicken a little as it cools — usually becoming more spreadable and less runny within 10–20 minutes.
Q: Can I skip the flour thickener?
A: You can reduce and thicken by simmering longer, but the flour gives a reliable, even body with less risk of over-reducing and altering flavor.
Q: Is this safe for freezing?
A: Yes — freeze up to 2 months. Thaw overnight and whisk while reheating to re-emulsify.

Conclusion

This White Garlic Pizza Sauce is a simple, dependable way to add creamy garlic flavor to pizzas, dips, and a variety of dishes — perfect when you want something richer than tomato sauce but not overwhelmingly heavy. For a recipe that follows a very similar creamy approach and additional serving ideas, see White Garlic Pizza Sauce. If you’d like another quick, home-friendly version with helpful variations, check out this Creamy Garlic White Pizza Sauce Recipe – Quick & Easy.