Creamy Garlic Parmesan White Pizza Sauce Recipe
This creamy and flavorful White Pizza Sauce is a perfect alternative to traditional red tomato sauce, made with butter, garlic, heavy cream, Parmesan cheese, and a touch of cornstarch to achieve a luscious, thick consistency. Ideal for spreading on pizza dough or as a dipping sauce, it delivers rich and savory notes with a smooth texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup sauce, enough for 1 large pizza
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Sauce Ingredients
- 2 tbsp salted butter
- 1 tbsp olive oil
- 3 cloves garlic, finely minced
- 2 tsp cornstarch
- 3/4 cup heavy cream
- 1/4 cup shredded Parmesan cheese
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Instructions
- Heat butter and olive oil: In a medium saucepan, melt 2 tablespoons of salted butter and 1 tablespoon of olive oil over medium-low heat until the butter is fully melted.
- Sauté garlic: Add 3 cloves of finely minced garlic to the saucepan and stir continuously until it softens and becomes fragrant, about 1 to 2 minutes.
- Add cornstarch: Sprinkle 2 teaspoons of cornstarch over the butter and garlic mixture, whisking well to combine and cook for approximately 2 minutes. This will help thicken the sauce.
- Incorporate heavy cream: Reduce the heat to low. Slowly pour in 3/4 cup of heavy cream while whisking vigorously to create a smooth blend without lumps.
- Add Parmesan cheese: Stir in 1/4 cup of shredded Parmesan cheese, whisking until it melts completely and combines with the cream mixture.
- Thicken the sauce: Continue cooking the sauce over medium-low heat for 2 to 3 minutes until it thickens to a creamy consistency.
- Season the sauce: Finish by stirring in 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to enhance the flavor.
Notes
- If substituting cornstarch with all-purpose flour, cook the mixture longer in step 3 to avoid a raw flour taste.
- Use shredded Parmesan cheese instead of grated for more consistent volume and better melting.
- If using unsalted butter, consider increasing the kosher salt slightly to balance the flavor.
- When using milk products lower in fat than heavy cream, heat the milk before adding to prevent curdling since heavy cream’s fat content helps maintain sauce stability.
