Pizza: Garlic Cream Sauce

It was about three months ago when I picked up my wife for a quick lunch. We often do not get out to lunch due to our busy schedules, and when we do, we are often (at least I am) checking our phone and directing incoming email traffic. Regardless, lunches are special for my wife and I. So it was that time when we decided we would try some where new, and some where quick. We decided on pizza of all things, and we decided on a local place called Transfer Pizza on the south side of Milwaukee.

We we early that day and seated immediately. Service was great and the suggestion was to try one of their garlic pizzas, and that we did. The garlic pizza known as the “La Bella”. It was delicious, and the sauce was great. I took my time inspecting the sauce (yes, I do that), smelling it, and tasting it like a fine wine. It was a cream sauce that trumped a traditional red sauce, and it was a sauce that I was out to recreate. After all, I think I have enough knowledge in making sauces, working with garlic, and so this past week, during our family “call your own pizza” night, I made my version of the garlic cream sauce that hit it on the head.

Pizza with Garlic Cream Sauce

If you are looking for a different take on pizza sauce, and a sauce that goes great with onions, artichokes, mushrooms, or even sausage, this is the one. Super simple to make, great garlic flavor, and a sauce that your family will question with delight.

  • 1 1/2 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 3 cloves of garlic, minced (or use a microplane if you have it)
  • 1/2 cup of heavy cream
  • 1/4 cup of 2% milk
  • 1/4 cup of Parmesan cheese, grated
  • Generous pinch of salt
  • Generous pinch of black pepper
  • Very small pinch of red chili flakes
  • Pizza dough
  • Pizza toppings (recommend red onions, mushrooms, artichoke hearts, or any of your favorites)

Preheat your oven to 500 degrees, and place the pizza stone in the oven during the preheat. Try to preheat your oven for at least 20 minutes, or more if you can. You want your pizza stone really hot before placing your pizza onto it.

Garlic Pizza Sauce Recipe

Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high.  Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your pizza, roll out your dough into about a 8 inch diameter. Sprinkle a bit of corn meal onto your pizza peel, then place the rolled out dough on top. Spoon on the sauce, covering up most of the pizza besides the edges, and top with your favorite ingredients. I like mine rather simple with mild Italian sausage and red onion, however artichokes go well with this one as well, and when taken out, top with some baby arugula, with an olive oil drizzle. Topping are endless, and that is what I love about pizza, but the sauce is something different, and something I think everyone will love.

A perfect balance of garlic and creaminess that might just steer you away from the traditional red sauce. However you top it, enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

14 thoughts to “Pizza: Garlic Cream Sauce”

  1. WOW what a small world, coincidence, etc. We also just love the garlic cream sauce pizza from Transfer in S. Milwaukee. It’s the whole reason I was scouring the internet trying to find a similar recipe, so I could make this at home. Thank you, thank you, I am ecstatic to find it here!

  2. Your sauce took my white mushroom pizza to a whole new level of yumminess. It is, quite simply, the best white pizza sauce I’ve ever tasted. Ever. And so easy to make. Serve this to your guests and I guarantee they’ll think you’ve gone and hired a chef for the night.

  3. This was so good!! Made it last night and put it on our homemade beer pizza dough, topped with chicken, bacon, artichokes and fresh mozzarella and cooked it on the grill. It was the best pizza we’ve ever tasted!! We’ll be using this sauce for many more pizzas to come. Thanks so much!!

  4. I too love Transfer Pizza and LOVE their white sauce. The Bruschetta Salami appetizer that uses that same white sauce is also amazing. I’ve been looking for a recipe to attempt that might be close to theirs. I look forward to giving this one a try!

  5. I have used this a couple times now with a cauliflower crust and bacon, asparagus and mozzarella for toppings. So good! Thanks for the recipe!

  6. Would this be alright without adding Parmesan cheese, or does that really impact the flavor and consistency of the sauce?

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