Ready in 15 minutes – Makes enough for 2 large pizzas (serving 4 people)
Quick Tips:
- Make ahead and store for up to 3 days in the fridge
- Thicken easily by simmering longer
- Perfect base for white pizzas
- Works great with all pizza styles
Why Make Your Own Garlic Cream Sauce for Pizza?
Store-bought pizza sauce works fine. But when you want something special – this Garlic Cream Sauce for Pizza turns any ordinary pie into restaurant quality. This homemade garlic cream sauce for pizza brings the perfect balance of creamy garlic sauce and seasoning without being too heavy. Making your own Garlic Cream Sauce for Pizza allows you to control the thickness, flavor intensity, and freshness – something you just can’t get from jarred alternatives.
Nutrition Facts (Per 1/4 Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 21g |
| Carbs | 4g |
| Protein | 3g |
| Sodium | 280mg |
What You’ll Need
Ingredients
| Item | Amount |
|---|---|
| Heavy cream | 2 cups |
| Butter | 2 tablespoons |
| Fresh garlic cloves | 6, minced |
| Parmesan cheese | 1/2 cup, grated |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Italian herbs | 1 teaspoon |
Equipment
| Tool | Notes |
|---|---|
| Medium saucepan | Non-stick preferred |
| Whisk | Metal or silicone |
| Measuring cups | For liquids and solids |
| Garlic press | Optional but helpful |
| Storage container | With tight lid |
| Timer | Phone timer works fine |
| Wooden spoon | For stirring |
| Small bowls | For pre-measured ingredients |
Ingredient Substitutions
- Heavy cream → Half-and-half (sauce will be thinner)
- Fresh garlic → 1 tablespoon garlic powder
- Parmesan → Romano or Asiago cheese
- Italian herbs → Mix of oregano and basil
Detailed Step-by-Step Instructions for Beginners
Before You Start (10 minutes)
- Read the entire recipe twice
- Understand each step before starting
- Check that you have all ingredients
- Make sure all equipment is clean and ready
- Prepare your workspace
- Clear and clean your counter
- Have a hot pad ready for the pan
- Keep a kitchen towel nearby
- Have your trash bin or compost bowl accessible
- Get ingredients ready
- Take cream out of fridge 15 minutes before starting
- Unwrap butter and cut into smaller pieces
- Get all spices and herbs within reach
- Measure everything into small bowls (chefs call this “mise en place”)
- Prepare the garlic (if using fresh)
- Peel all 6 cloves
- If using garlic press:
- Place one clove at a time in press
- Press firmly over small bowl
- Scrape off garlic stuck to press
- If mincing by hand:
- Crush each clove with flat of knife
- Chop roughly
- Keep chopping until very fine
- Should be size of small rice grains
- Measure remaining ingredients
- Use liquid measuring cup for cream
- Use dry measuring cups for cheese
- Use measuring spoons for spices
- Place each in separate small bowls
Making the Sauce (15 minutes)
- Heat the pan (2 minutes)
- Place saucepan on stove
- Set heat to medium
- How to know it’s ready:
- Hold hand 6 inches above pan
- Should feel warm but not hot
- If too hot, reduce heat slightly
- Melt the butter (2-3 minutes)
- Add butter pieces to pan
- Watch carefully
- Signs butter is ready:
- Completely melted
- Starting to bubble slightly
- Still yellow (not brown)
- Swirl pan gently to coat bottom
- If butter starts browning:
- Remove from heat immediately
- Let cool slightly
- Start over with new butter
- Cook the garlic (1 minute)
- Add minced garlic to melted butter
- Stir constantly with wooden spoon
- Watch and smell for signs:
- Garlic becomes fragrant
- Color stays light
- Bubbles gently
- Common mistakes to avoid:
- Don’t let garlic brown
- Keep stirring
- If garlic browns, start over
- Add cream (3-4 minutes)
- Pour cream in slowly
- Keep stirring while adding
- How to pour:
- Use liquid measuring cup
- Pour in steady stream
- Use one hand to pour, other to stir
- What to look for:
- Cream and butter should combine smoothly
- No separation
- Light yellow color
- Bring to simmer (3-4 minutes)
- Keep heat at medium
- Stir occasionally
- Watch for signs of simmer:
- Small bubbles around edges
- Steam rising
- Slight thickening
- Warning signs to watch:
- If large bubbles appear, reduce heat
- If cream starts to boil, remove from heat
- Never let it come to full boil
- Add seasonings (1 minute)
- Add salt, pepper, and herbs
- Stir in thoroughly
- How to add:
- Sprinkle evenly over surface
- Stir in circular motion
- Make sure no clumps remain
- Taste test:
- Let cool on spoon
- Taste carefully
- Add more if needed
- Add cheese (2-3 minutes)
- Sprinkle cheese gradually while stirring
- Add about 2 tablespoons at a time
- Signs cheese is incorporating correctly:
- No visible cheese pieces
- Sauce getting slightly thicker
- Smooth appearance
- If cheese clumps:
- Remove from heat
- Whisk vigorously
- Return to heat if needed
Final Steps (5 minutes)
- Check consistency
- Dip spoon in sauce
- Run finger across back of spoon
- Line should hold shape
- If too thin:
- Simmer 2-3 minutes more
- Stir constantly
- Check again
- If too thick:
- Add warm cream 1 tablespoon at a time
- Stir well between additions
- Check consistency again
- Final taste test
- Let small amount cool on spoon
- Taste for:
- Garlic flavor
- Salt level
- Overall balance
- Adjust if needed:
- More salt: add 1/8 teaspoon
- More garlic: add powder only
- More herbs: add 1/4 teaspoon
- Cool slightly
- Remove from heat
- Let stand 5 minutes
- Stir occasionally
- Signs it’s ready:
- Steam reduced
- Thickened slightly
- Easily coats spoon
Troubleshooting
Sauce too thin?
- Simmer longer to reduce
- Add 1 tablespoon more cheese
- Never add flour directly
- Keep stirring while reducing
Sauce too thick?
- Whisk in warm cream slowly
- Add 1 tablespoon at a time
- Keep heat medium-low
- Test thickness after each addition
Garlic burned?
- Start over – burned garlic ruins sauce
- Use lower heat next time
- Watch garlic more carefully
- Remove from heat sooner
Cheese clumping?
- Remove from heat
- Whisk vigorously
- Add warm cream if needed
- Use finer grated cheese next time
Storage & Reheating
Storage:
- Cool completely (about 30 minutes)
- Store in airtight container
- Keep refrigerated
- Use within 3 days
- Label container with date
Reheating:
- Heat slowly over low heat
- Stir every 30 seconds
- Add splash of cream if needed
- Never microwave
- Heat to 165°F (sauce should steam)
Safety Notes
- Keep sauce below boiling
- Cool completely before storing
- Don’t leave at room temperature over 2 hours
- Heat thoroughly when reusing
- Check cream expiration date
- Use clean utensils each time
- Watch for signs of spoilage:
- Off smell
- Unusual color
- Mold
- Separation that won’t mix
Tips for Success
- Use room temperature cream
- Fresh garlic gives best flavor
- Real Parmesan makes difference
- Stir constantly while cooking
- Let cool slightly before using on pizza
- Perfect for white pizza variations
- Works with any pizza dough
- Makes great bread dipping sauce too
- Keep heat moderate throughout
- Trust your senses – look, smell, taste
- Try other creamy and dairy-based sauces for variety
Pizza Topping Suggestions
This sauce works great with:
- Chicken and spinach
- Mushroom and thyme
- Prosciutto and arugula
- Four cheese blend
- Roasted garlic and herbs
- Caramelized onions
- White clam pizza
- Grilled vegetables
