Mazzio's - Pizza Sauce: Alfredo Recipe

Melt butter and sweat garlic

In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant but not browned.

Make roux

Sprinkle the all-purpose flour over the melted butter and garlic. Stir continuously with a whisk or wooden spoon and cook for 1–1.5 minutes to eliminate the raw flour taste; do not let it darken.

Add milk and half-and-half

Slowly pour in the whole milk and half-and-half in a thin steady stream while whisking to prevent lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 4–6 minutes.

Incorporate cheeses and seasonings

Lower heat to low. Gradually whisk in the grated Parmesan until fully melted and smooth. If using, add the softened cream cheese now and whisk until incorporated. Add salt, white pepper, and the optional grated nutmeg; taste and adjust seasoning.

Finish texture

If the sauce is thicker than desired for spreading on pizza, stir in the olive oil or up to 2 tablespoons additional milk to reach a spreadable consistency. Keep sauce warm over very low heat or transfer to a warm container; avoid boiling once cheese is added to prevent separation.

Optional spice and garnish

Stir in red pepper flakes if using for a subtle kick. Before using on pizza, stir the sauce and taste for final seasoning adjustments. Sprinkle chopped fresh parsley into the sauce or reserve for garnish after baking.

Storage and use

Use the Alfredo sauce immediately to top pizza dough (about 3–4 tablespoons per 10–12" pizza) or cool to room temperature and refrigerate in an airtight container for up to 3 days. Rewarm gently over low heat, thinning with a splash of milk if necessary.