Best Garlic Pizza Sauce Recipes

PIZZA HUT CREAMY GARLIC SAUCE RECIPE - (3.9/5)

Steps:

• In large saucepan, melt butter. Sauté garlic in the butter over medium heat for 1 minute, until the garlic is tender. Remove from heat. Stir in flour, blend until smooth. Return to heat and gradually add half and half. Stir in cheese and parsley. Heat until sauce thickened and smooth. Use for garlic chicken pizza or for dipping breadsticks.

LOW CARB CHICKEN ARTICHOKE PIZZA WITH GARLIC WHITE SAUCE RECIPE RECIPE - (4.6/5)

Steps:

• Directions: 1. Preheat oven to 375 degrees. 2. Let's make the Crust first. Blend all of the Crust ingredients (except the Mozzarella Cheese) together with a hand mixer. When well combined, stir in the Mozzarella Cheese. 3. Spray a 13 x 9 baking dish with non stick cooking spray. Spread the Crust mixture evenly into the pan. and Bake for 10-15 minutes or until the crust is slightly golden on the sides and top. 4. When the Crust is done, remove from oven and allow to cool. Turn up the oven to 425 degrees to preheat for baking the Pizza. 5. Now we are going to make our Garlic White Sauce. In a medium size mixing bowl, combine the Ricotta, Olive Oil, Cream, Sour Cream, and Garlic with a hand mixer. When well blended add the Egg Yolk and continue to mix for 1-2 minutes. 6. Evenly spread the White Garlic Sauce on the Pizza Crust, then add the Chicken, Artichokes and Green Onion. Top all with the Parmesan Cheese 7. Bake the Pizza in the preheated 425 degree oven for about 15 minutes or until the Cheese is melted and slightly browned. All ovens cook differently so check your Pizza to ensure it doesn't overcook. Serve your Pizza with Grated Parmesan Cheese and Fresh Ground Black Pepper. Recipe By: Hot Dish Homemaker

GARLIC PIZZA DIPPING SAUCE

Steps:

• Mix together and enjoy.
• Adjust the ingredients to make it best for you!
• Perfect for those horribly chewy gluten free pizza crusts!

CAULIFLOWER CRUST PIZZA WITH GARLIC COCONUT CREAM SAUCE

Steps:

• Preheat oven to 425 degrees (400 if using a convection oven).
• Cut cauliflower into medium-small sized florets, and steam until fork tender.
• Blend cauliflower in food processor until it looks like rice or quinoa in size, then, in a kitchen towel, squeeze out excess water and place cauliflower into a large bowl.
• In a separate bowl, mix flax seed and warm water, and allow to sit for 10 minutes.
• Mix all crust ingredients into large bowl (with cauliflower) and mix with hands until just combined.
• On a sheet pan lined with parchment paper, spray parchment paper with non-stick spray (or use silicone baking sheet) and press out dough until around 1/2 inch thick, (with slightly thicker edges).
• Cook crust for around 45 minutes, or until just browned and fairly solid.
• While crust cooks, blend garlic, culinary coconut milk, 1 tablespoon oregano, and 1/2 teaspoon salt in saucepan over medium heat, and cook until thick (or has reduced by about 1/2).
• Add sauce to crust, and top rest of mozzarella-style shreds and your favorite sliced vegetables (for example, 1 cup each (85 g) sliced Brussels sprouts, yellow squash, and red peppers).
• Place topped pizza back in oven for around 12 minutes or until toppings are just starting to crisp.
• Slice into squares or rectangular slices.

ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
• In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
• Place a pizza stone in the oven and preheat to 500 degrees F.
• Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
• Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
• Roasted Garlic:.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
• Parmesan Pizza Dough:.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
• Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

PIZZA: ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE, PARMESAN DOUGH RECIPE - (4.2/5)

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface. Place a pizza stone in the oven and preheat to 500 degrees F. Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet. Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately. Roasted Garlic: 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed. Yield: enough for 1 pizza Parmesan Pizza Dough: 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 3/4 cups unbleached all-purpose flour 1/2 cup finely grated Parmesan Pinch salt Yellow cornmeal, for sprinkling the baking sheet In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle. Yield: dough for 1 (15-inch) pizza

PEPPERONI PIZZA ROLL-UPS WITH WHIPPED GARLIC BUTTER DIPPING SAUCE

Steps:

• Prepare Farm Rich® Pepperoni Pizza Roll-Ups according to package directions and keep warm. In a small saucepan over medium heat, saute garlic and 4 tablespoons butter for 2-3 minutes, stirring often. Remove from heat and allow to cool for a minute. In a medium sized mixing bowl, slowly whisk in the sauteed garlic and butter with the softened butter until it becomes a creamy consistency. Stir in the parsley and salt and serve alongside warm Farm Rich® Pepperoni Pizza Roll-Ups for dipping.

ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
• In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
• Place a pizza stone in the oven and preheat to 500 degrees F.
• Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
• Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
• Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

HOMEMADE PIZZA W/ GARLIC SAUCE

Steps:

• Preheat your oven to 425.
• Using your favorite dough preparation method (hand, mixer, machine), mix the dough and knead until smooth and elastic. Cover and let stand for 10-15 minutes.
• While the dough is resting, prep your toppings and mix the garlic sauce. You can use whatever flavor alfredo you prefer, but garlic alfredo gives it that extra little bit of sauce-y goodness.
• Lightly grease a pizza pan or cookie sheet and spread your dough around by pressing out with your fingers. Or, you could do the fancy flippy flying thing. But I've got low ceilings, so I just press it out -- The pizza can be made into any shape you want. I like to fill the whole cookie sheet, creating a thin crust. My wife prefers crafting a med-thin crusted circle.
• Spread your prepared garlic sauce on the crust, top with cheese, followed by toppings of your choice (I've been going with ham, black olives, and mushrooms while my wife favors a veggie blend of red onions, olives, mushrooms and bell peppers). Sprinkle a little more cheese over the toppings then straight to the oven.
• Bake for 20-25 minutes until the cheese is melted and bubbling and the crust is just starting to brown. If you prefer a less crispy crust, lower the temperature to 400 but keep the cooking time the same.
• Note: If you want your sauce to be extra garlicky, mix it the night before and let it sit in a sealed container in the fridge overnight.

WHITE GARLIC PIZZA SAUCE

Steps:

• In a medium saucepan over low heat, heat butter and stir in flour to form a roux. Allow flour to brown slightly, but do not permit it to burn. Once the roux has been created, whisk milk in slowly and gradually, avoiding lumps. Cook the sauce thus formed until desired thickness is reached, and then stir in cheese and spices slowly. Allow cheese to melt and mixture to become smooth and creamy. Allow to cool slightly, then top pizza. Tops 1-2 pizzas.

CREAMY GARLIC PIZZA SAUCE

Steps:

• Melt butter in a medium saucepan over medium heat. Add garlic and sauté for 2 or 3 minutes. Stir in the cheese, cream, salt and pepper and heat through, stirring constantly. Remove from heat.

GARLIC PIZZA SAUCE

Steps:

• Pour the oil into a deep, heavy skillet over medium high heat.
• Add the onion and green pepper and cook, stirring frequently for about 5 minutes.
• Add the garlic and continue to cook and stir until the vegetables are tender.
• Add the water and then stir in the tomato paste.
• Add basil, oregano, parsley and stir.
• Lower the heat and let simmer for about 5 minutes.
• Add the salt and pepper to taste.
• Let simmer, stirring often for about 30 minutes or until the sauce is very thick.