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Creamy Garlic Pizza Sauce (Alfredo Sauce)

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Beautifully creamy and full of garlic and parmesan, this pizza sauce is absolutely delicious! It is nice to change up pizza night every now and then with this Creamy Garlic Pizza Sauce (Alfredo Sauce). It is the number one requested pizza sauce from my husband.

Creamy Garlic Pizza Sauce

What makes this creamy garlic pizza sauce different from traditional alfredo sauce that you put on pasta is the consistency, this pizza sauce is a tad bit thicker than traditional Alfredo Sauce.

This pizza sauce recipe makes a fantastic Pepperoni Alfredo Pizza, which is my husband's favorite pizza. It is also great on this Spinach Alfredo Bacon Pizza. Which is one of my favorite pizzas. If you are a spinach pizza lover, you will love the Spinach Alfredo bacon Pizza!

Ingredients

  • Olive Oil
  • Fresh Garlic
  • Heavy Cream
  • Parmesan Cheese - For the best flavor use freshly shredded and grated cheese.
  • Salt
  • Parsley - Fresh or dried.
Pepperoni Alfredo Pizza

I often make a small pizza using this creamy garlic sauce and top it with a garlic butter and herb mixture, and more parmesan cheese of course, and slice it like breadsticks. It is always a hit with my family!

How To Make Creamy Garlic Pizza Sauce

The full recipe is in the recipe card below.

Step 1 Sauté garlic for 30 seconds.

Step 2 Add heavy cream, parsley and salt. Bring to a simmer.

Step 3 Whisk in parmesan cheese until fully combined.

Step 4 Simmer for 3-4 minutes until the sauce reaches sauce consistency.

💡 Expert Tips

  • Once your sauce starts simmering, don't walk away! Heavy cream can scorch quickly. It heats and thickens fast, so keep an eye on it. You'll know it's ready when it coats the back of a spoon-it'll thicken even more as it cools.
  • Always use freshly shredded and grated parmesan cheese.
  • Asiago and Romano cheeses are great when used with the parmesan cheese.
Pepperoni Alfredo Pizza

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📖 Recipe

Creamy Garlic Pizza Sauce

Creamy Garlic Pizza Sauce (Alfredo Sauce)

This creamy garlic pizza sauce is a must try!  Made with parmesan cheese, cream and garlic, this recipe comes together quickly and is loaded with delicious flavor.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Sauces
Servings 1

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • 1 Cup heavy cream
  • ½ Teaspoon salt
  • 1 Teaspoon fresh parsley optional
  • ½ Cup shredded parmesan
  • 2 tablespoon grated asiago, romano or parmesan
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add 1 tablespoon of olive oil to a small saucepan over medium heat.  Add in the minced garlic and sauté for 30 seconds.
  • Pour in all of the heavy cream and season with salt and parsley.  Bring to a simmer then whisk in all of the cheese.
  • Continue simmering for 2-4 minutes, or until the cream has thickened to sauce consistency.  Remove from the heat and let cool to room temperature before using.  

Notes

You can use shredded parmesan cheese or grated, or both for this recipe. I like to use shredded parmesan and a grated mixture of Asiago and Romano cheeses. 
This recipe yields enough to sauce two medium pizzas or one large pizza.
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Easy Southern Buttermilk Cornbread

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This Southern buttermilk cornbread is the ultimate dinner side dish. Baked until golden brown in a hot cast-iron skillet, it has a perfectly soft, buttery texture on the inside with an incredibly crispy crust on the edges. It is a traditional, savory Southern cornbread made completely from scratch with absolutely no box mix required!

Here in the South, there is always a fresh pan of warm cornbread on the table. Whether it was paired with a pot of pinto beans, a big bowl of classic homemade chili, a batch of Southern black-eyed peas, or crumbled into our Thanksgiving dressing, cornbread was a staple for every single comforting meal. To this day, I cannot eat a bowl of peas or beans without a thick piece of cornbread to soak up all the juices!

Table of contents

Making homemade cornbread is incredibly simple, and you likely already have all the basic pantry staples to make it. While I used to use vegetable oil in this recipe, I updated it to use melted butter instead because I love the rich flavor it adds. I've been making and testing this exact recipe for years, and switching to butter completely leveled it up, especially when you rub an extra tablespoon of butter over the top right when it comes out of the oven!

Whether you are looking for a quick weeknight side dish or something to serve alongside a comforting bowl of dutch oven beef stew, a cozy serving of vegetable beef soup, or a Sunday classic pot roast, this tried-and-true recipe is guaranteed to be a hit.

Key Ingredients & Substitutions

  • Cornmeal: Look for plain yellow or white cornmeal, not self-rising. This gives the cornbread its classic, rustic texture and true corn flavor.
  • All-Purpose Flour: Mixing flour with the cornmeal keeps the cornbread from becoming too crumbly, giving it a perfectly soft and tender crumb.
  • Buttermilk: Buttermilk is essential here. Its acidity activates the baking soda, causing the cornbread to rise beautifully while keeping it incredibly moist.
  • Melted Butter: I updated this recipe to use melted butter instead of vegetable oil for a much richer, classic flavor.
  • Oil (Optional Alternative): If you prefer to use oil or don't have butter on hand, you can use an equal amount of vegetable oil or melted shortening. It will work perfectly and still give you a great texture.
  • Baking Powder & Baking Soda: This powerful combination gives the heavy cornmeal batter the perfect amount of lift so it bakes up nice and fluffy.
  • Oil: You will need an extra 2 tablespoons of vegetable oil or shortening specifically for the cast-iron skillet. Heating the oil in the pan before adding the batter is the secret to getting those prized, ultra-crispy edges.

See the recipe card below for the full list of ingredients and measurements.

How To Make Buttermilk Cornbread

This scratch-made cornbread comes together fast in just a few simple steps. Here is how to make it:

Step 1

In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.

Step 2

In a separate bowl or large measuring cup, whisk together the room-temperature buttermilk, room-temperature egg, and slightly cooled melted butter.

Step 3

Pour the wet ingredients into the dry ingredients and stir just until everything is fully incorporated. Be careful not to overmix!

Step 4

Carefully remove your hot skillet from the oven, swirl the hot oil around the sides, and pour the batter right in. You should hear it sizzle!

Step 5

Bake for about 25 minutes until golden brown. Rub an extra tablespoon of butter over the top as soon as it comes out, slice, and serve!

See the recipe card below for the full recipe.

👉 Sky's Tips for Buttermilk Cornbread

  • Prevent Hard Clumpy Butter: To stop your melted butter from re-solidifying into hard chunks when it hits the wet ingredients, make sure your buttermilk and egg sit out to reach room temperature first. Also, let your melted butter cool down for about 10 minutes before mixing. If it still seizes up a little bit, don't worry! Just give the wet ingredients a good, vigorous whisk before stirring them into the dry.
  • Don't Overmix: Once you pour the wet ingredients into the dry, mix just until the flour and cornmeal are moistened. Overmixing can make the cornbread dense and tough instead of perfectly tender and crumbly.
  • Get the Sizzle: Don't skip preheating your cast-iron skillet with the oil in the oven! Pouring the batter into a screaming hot pan is the absolute secret to getting those prized, ultra-crispy edges that define a true Southern cornbread.
  • Top with Extra Butter: Rubbing a tablespoon of real butter over the top crust right when the pan pulls out of the oven keeps the top crust incredibly moist and adds a beautiful, rich finish.

What To Serve with Cornbread

I hope this Southern Buttermilk Cornbread becomes your new go-to cornbread recipe!

-Sky🩷

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📖 Recipe

Easy Southern Buttermilk Cornbread

This classic Southern buttermilk cornbread is made completely from scratch and baked in a hot cast-iron skillet for an incredibly crispy crust and a soft, buttery interior.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breads, Side Dishes
Servings 8 Servings
Calories 244 kcal

Equipment

  • 9-inch cast iron skillet

Ingredients
  

  • 1 cup flour all-purpose
  • 1 cup cornmeal
  • 1 ½ teaspoons salt
  • ½ teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 cup buttermilk room temperature
  • ¼ cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 2 tablespoons oil any neutral tasting oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat your oven to 425°F. Pour the 2 tablespoons of oil into a 9-inch cast-iron skillet and place the pan directly into the oven while it preheats so it gets screaming hot.
  • In a large mixing bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder until fully combined. Set aside.
  • In a separate bowl or large glass measuring cup, whisk together the room-temperature buttermilk, room-temperature egg, and slightly cooled melted butter until smooth.
  • Pour the wet ingredients into the bowl with the dry ingredients. Mix with a rubber spatula or wooden spoon just until the wet and dry ingredients are fully incorporated. Be careful not to overmix the batter.
  • Carefully grab your hot cast-iron skillet out of the oven using an oven mitt. Swirl the hot oil around the sides of the pan, then immediately pour the cornbread mixture into the center. Use a spatula to smooth out the top.
  • Place the skillet back into the oven and bake for approximately 25 minutes, or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean.
  • Remove from the oven and immediately rub 1 tablespoon of butter all over the hot top crust(optional). Enjoy!

Notes

  • Pan Size Alternatives: If you don't have a 9-inch cast-iron skillet, an 8x8-inch square metal baking pan or a 9-inch round metal cake pan will work just fine. Keep the bake time right around 20 to 25 minutes.
  • Handling the Melted Butter: Remember to let your melted butter cool for about 10 minutes before mixing it with the room-temperature buttermilk and egg. This prevents the butter from re-solidifying into hard chunks and ensures a completely smooth batter!
  • How to Store and Reheat: Store any leftover cornbread wrapped tightly in aluminum foil or in an airtight container at room temperature for up to 3 days. To get that crispy cast-iron texture back, reheat slices in a 350°F oven or a dry skillet on the stovetop for a few minutes until warmed through.

Nutrition

Calories: 244kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 42mgSodium: 759mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 261IUCalcium: 161mgIron: 2mg
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Pasta Meat Sauce

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This homemade Pasta Meat Sauce is the ultimate from‑scratch weeknight hero-rich, hearty, and ready in about 40 minutes. It comes together easily with pantry basics and cooks down to a deeply flavorful sauce that your family will ask for again and again.

Over the years, this sauce has become my favorite freezer-friendly meal prep. I love making a double batch-one for dinner and one to stash away for future busy nights. Every bite sings with flavor thanks to sautéed mirepoix (onions, carrots, celery) and a slow simmer, making it feel special even on busy days.

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If you enjoy this recipe, you might also like my baked rigatoni or this jumbo stuffed shells recipe.

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This sauce works well as a spaghetti sauce as well as a lasagna sauce. Or it can be used with any other type of noodles. I often mix it with penne pasta, toss it in a casserole dish, top with mozzarella and bake it. It makes a fantastic baked pasta sauce!

🥣 Key Ingredients & Substitutions

  • Ground Beef - My go-to when making this easy pasta meat sauce recipe. Ground Italian Sausage is a great substitute.
  • Mirepoix (onion, carrot, celery) - Builds a flavorful foundation. You can also substitute or add to other vegetables like mushrooms or zucchini.
  • Garlic - Minced fresh garlic keeps it classic; garlic powder works in a pinch.
  • Tomato Sauce & Diced Tomatoes - The perfect combo for texture and depth. Use crushed tomatoes if that's what you have.
  • Herbs & seasonings - Dried basil, oregano, garlic powder, salt & pepper keep it simple. Or you can substitute with your favorite Italian Herb seasoning.

🍝 How To Make Pasta Meat Sauce

This sauce is totally from-scratch comfort in one pot-minimal fuss, maximum flavor.

STEP 1

In a large skillet over medium heat, brown the ground beef with 1 teaspoon of salt and ½ teaspoon of pepper. Drain excess grease and set the meat aside.

STEP 2

Add olive oil to the same pan. Sauté the onion, carrot, and celery (mirepoix) for about 8 minutes, until softened.

STEP 3

Stir in the garlic, dried herbs, garlic powder, remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 30 seconds, just until fragrant.

STEP 4

Return the beef to the pan and add the tomato sauce, diced tomatoes, and a pinch of sugar. Simmer uncovered for at least 20 minutes, stirring occasionally, to let the flavors come together. Taste and adjust seasoning if needed.

💭 Expert Tips

  • Freezer‑friendly: Divide into portions, cool completely, and freeze in airtight containers for 3-4 months.
  • Spaghetti tip: Cook 8 ounces of spaghetti noodles to pair with this sauce-perfect for 4-5 servings.

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📖 Recipe

Pasta Meat Sauce

Pasta Meat Sauce

This homemade pasta meat sauce is rich, flavorful, and made from scratch with simple ingredients. It's easy to make, freezer-friendly, and perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Freezer Friendly
Servings 6 Cups

Ingredients
  

  • 1 pound ground Beef
  • 3 tablespoons olive Oil
  • 1 cup onions small dice
  • ½ cup carrots small dice
  • ½ cup celery small dice
  • 4 cloves garlic minced
  • 1 can tomato sauce 1 lb. 13 oz.
  • 1 can diced tomatoes 14.5 oz.
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 pinch sugar optional
  • ½ teaspoon garlic powder
  • 2 teaspoons basil dried
  • 1 tablespoon oregano dried
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large skillet over medium heat, brown the ground beef with 1 teaspoon of salt and ½ teaspoon of pepper. Drain excess grease and set the meat aside.
  • Add olive oil to the same pan. Sauté the onion, carrot, and celery (mirepoix) for about 8 minutes, until softened.
  • Stir in the garlic, dried herbs, garlic powder, remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 30 seconds, just until fragrant.
  • Return the beef to the pan and add the tomato sauce, diced tomatoes, and a pinch of sugar. Simmer uncovered for at least 20 minutes, stirring occasionally, to let the flavors come together. Taste and adjust seasoning if needed.

Notes

    • Freezer‑friendly: Divide into portions, cool completely, and freeze in airtight containers for 3-4 months.
  • Spaghetti tip: Cook 8 ounces of spaghetti noodles to pair with this sauce-perfect for 4-5 servings.
  • This recipe makes about 6 cups of pasta sauce.
 
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