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
Recipe adapted from Nellie Bellie