Creamy Garlic Pizza Sauce (Alfredo Sauce)
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.
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!
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!
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.
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.
- 1 Tablespoon olive oil
- 1 clove garlic (minced)
- 1 Cup heavy cream
- 1/2 Teaspoon salt
- 1 Teaspoon fresh parsley (optional)
- 1/2 Cup shredded parmesan
- 2 tbsp grated asiago, romano (or parmesan)
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.
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.
Thank you for stopping by!