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.
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.
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.