Creamy Roasted Garlic Pizza Sauce
This is the pizza sauce that all the red pizza sauces wish they were. The perfect base for a chicken pizza, this no tomato pizza sauce is what happens when cream sauce meets aglio e oglio.
Servings 1.5 cups
Ingredients
For the roasted garlic
- 1 head garlic
- 2 T olive oil divided
- a little salt and pepper
For the sauce base
- 1 ½ cup heavy cream start with 1 cup
- 2 Tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch nutmeg
- ¼ cup grated parmesan cheese
Instructions
For the garlic
- Preheat the oven to 400°.
- Use a sharp knife to carefully slice off the top of the head of the garlic to expose the top of each clove.1 head garlic
- Center the head of garlic on a small square of aluminum foil. Drizzle 1 Table spoon of olive oil over the head of garlic and season with salt and pepper. Wrap the garlic in the foil.2 T olive oil, a little salt and pepper
- Place the garlic in a small heatproof baking dish and roast for about 30-40 minutes.
- Remove the garlic from the oven and allow to cool for a bit while you make the sauce.
For the sauce
- Add the cream and the butter to a small saucepan. Once the butter melts and assuming the garlic is cool enough to handle, squeeze the cloves out of the skins right into the cream sauce. Use the flat edge of a wooden spatula or spoon to mash the garlic into the sauce.1 ½ cup heavy cream, 2 Tablespoons unsalted butter
- Heat the pizza sauce over medium heat until the sauce thickens, about 6 minutes. Add in the salt, pepper and nutmeg. You'll know the sauce is ready once it coats the back of the paddle.½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 pinch nutmeg
- Turn off the heat and stir in the parmesan cheese. Taste and correct the seasoning as needed.¼ cup grated parmesan cheese
- Allow to cool before spreading thickly on a pizza crust. Or make ahead and refrigerate up to three days in a sealed, air-tight container.
Notes
Make ahead and store leftovers in a sealed airtight container or jar for up to 3 days.
I don't suggest freezing this pizza sauce.
