That Garlic Parmesan Pizza sounds absolutely mouthwatering! The creamy and garlicky sauce paired with melty mozzarella would make for the perfect indulgent dinner. The homemade parmesan garlic pizza sauce really takes it to the next level, giving it that extra burst of flavor. It seems like the ideal dish for a cozy weeknight meal or a fun, casual pizza party with friends. What kind of toppings do you usually pair with it?
INGREDIENTS
For the Garlic Parmesan Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- ¾ cup 2% milk
- ½ cup grated parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Garlic Parmesan Pizza
- 1 large pizza dough (room temperature)
- 8 ounces (approximately 2 ½ cups) shredded mozzarella cheese (low-moisture, part-skim)
- ½ teaspoon Italian seasoning
- ¼ cup fresh basil leaves (chiffonade)
INSTRUCTIONS
Preheat the Pizza Stone: Place the pizza stone on the lower third rack of your oven while it’s still cold. Preheat your oven to 550°F (or as high as your oven will go). Once the temperature is reached, let the pizza stone continue heating for about 30 minutes.
For the Parmesan Garlic Sauce: Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for 2 minutes. Whisk in the flour and cook until the roux turns golden brown, about 2-3 minutes. Gradually pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for an additional 5 minutes until thickened. Remove from heat and stir in the parmesan cheese until fully melted. Season with salt and pepper, then set aside to cool slightly.
For the Garlic Parmesan Pizza: Stretch the pizza dough to your desired size and place it on a lightly floured sheet of parchment paper. Transfer the dough to a pizza peel or the back of a baking sheet for easy transfer to the preheated pizza stone.
Spread about ½ to ¾ cup of the garlic parmesan sauce evenly over the pizza dough, leaving a ½-inch border for the crust. Sprinkle the shredded mozzarella cheese over the sauce and season with Italian seasoning.
Carefully slide the parchment paper with the pizza onto the preheated stone in the oven. Bake for 8-10 minutes, or until the cheese is bubbling and golden brown.
Using oven mitts, remove the pizza stone from the oven and slide the pizza off onto a cooling rack. Garnish with fresh basil leaves and let the pizza rest for about 10 minutes before slicing.
NOTES
- If you don’t have a pizza stone, you can use an upside-down baking sheet instead. Preheat the sheet to 550°F and transfer the assembled pizza onto it.
- This recipe yields about ¾ cup of garlic parmesan sauce. Use less if you prefer a lighter sauce.
- Storage: Leftover pizza can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.
