Garlic Pizza Sauce (Print Version)

# Ingredients:

→ Garlic Sauce Mix

01 - 3 cloves garlic, minced super fine (or 3 teaspoons jarred garlic)
02 - 1¼ cups whole milk
03 - 2 tablespoons plain flour
04 - 2 tablespoons butter (unsalted)
05 - ¼ teaspoon ground black pepper, freshly cracked
06 - ¼ teaspoon salt, sea variety
07 - ¼ cup Parmesan, grated fresh

→ Pizza Toppings

08 - 2 tablespoons fresh basil, cut into thin strips
09 - 1 teaspoon good-quality olive oil
10 - ½ teaspoon Italian spice blend
11 - ½ cup garlic-Parmesan sauce you made earlier
12 - 1 pizza crust, store-bought or homemade, your choice
13 - ¼ cup grated fresh Parmesan
14 - 8 ounces grated mozzarella, low moisture

# Instructions:

01 - Heat your butter in a small pot over medium heat. Stir now and then until it’s fully liquefied and starting to bubble.
02 - Add the flour and whisk it into the melted butter. Stir for around 2 minutes until you’ve got a thick paste that cooks gently but isn’t browning.
03 - While constantly whisking, slowly pour in your milk. Stir nonstop for 3-5 minutes, and the sauce should thicken up and bubble nicely.
04 - Toss in your minced garlic, freshly ground black pepper, and salt. Stir until it's all blended evenly together.
05 - Stir in your grated Parmesan until it melts smoothly into the sauce. Let it cool down a bit before spreading on the crust.
06 - Crank your oven up to 450°F (around 232°C). Prep the pizza crust by spreading a bit of olive oil over it, then sprinkle on some of that Italian seasoning.
07 - Spread the prepared garlic-Parmesan sauce over the crust, then sprinkle on both types of cheese—don’t skimp!
08 - Slide the pizza into the preheated oven and bake for 10-12 minutes. Watch for golden-brown bubbly cheese!
09 - After pulling it out of the oven, sprinkle the pizza with the fresh basil ribbons. Serve while it’s still hot!

# Notes:

01 - You can make the sauce ahead and stash it in the fridge for up to five days.
02 - A seriously hot oven helps give your crust that epic crunch.
03 - Add basil on top after baking so the leaves stay bright and flavorful.

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