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White Pizza Sauce

Recipe by Jenn Giam Smith

  • Total Time30 minutes
  • YieldAbout 1½ cups (enough for 2 medium pizzas) 1x

A rich, garlicky cream sauce that’s basically glorified Alfredo — and absolutely perfect for it. Ready in about 25 minutes and good enough to make you rethink every jarred white sauce you’ve ever used.

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Finished white pizza on a white plate with melted mozzarella, fresh burrata, diced tomatoes, basil, and seasoned chicken on a golden blistered crust

Ingredients

Units Scale
  • 1 cup heavy whipping cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 oz cream cheese (cut into chunks — softened slightly if you have time)
  • 1/3 cup parmesan cheese (freshly shredded — see notes)
  • 2 garlic cloves (chopped)
  • 1 tsp Italian seasoning

Instructions

1. Build the flavor base

Melt the butter in a small saucepan over medium heat. Add the chopped garlic and Italian seasoning and stir for about 5 minutes until the garlic is soft and fragrant. You’re not trying to brown it — just cook out the raw edge. This step sets the whole tone of the sauce.

2. Add the cream and cream cheese

Pour in the heavy cream and add the cream cheese in chunks. Stir steadily over medium heat until the cream cheese is fully melted and the sauce is smooth. Don’t rush this with high heat — if the temperature gets too high, the cream can separate and the sauce turns greasy instead of silky. Medium and steady wins.

3. Stir in parmesan and simmer

Add the shredded parmesan and reduce the heat to low. Simmer gently for 15–20 minutes, stirring occasionally. The sauce will thicken noticeably. You’re looking for a consistency that coats the back of a spoon — thick enough to spread over dough without pooling.

4. Spread and top

Use immediately. Spread over your prepared pizza dough and add toppings as desired. This sauce is especially good with chicken, spinach, mushrooms, or just mozzarella and fresh basil.

Equipment

Notes

Shred your own parmesan: Pre-shredded bags contain anti-caking agents that can make the sauce slightly grainy. A block and a box grater takes two extra minutes and makes a real difference in texture.

Don’t skip the simmer: The 15–20 minutes at the end isn’t just about thickening — it’s about the flavors coming together. A sauce that simmered tastes noticeably different than one pulled off the heat too early.

Storage: Refrigerate in an airtight container for up to 5 days. Reheat gently over low heat on the stovetop, stirring in a small splash of cream if needed to loosen.

Freezer: Freeze for up to 2 months. Let it cool completely before freezing. Thaw overnight in the fridge and reheat gently — it comes back beautifully.

Beyond pizza: This sauce works equally well tossed with fettuccine, spooned over grilled chicken, or used as a dipping sauce for breadsticks. Make a full batch even if pizza isn’t on the menu — you’ll find a use for it.

Find it online: https://www.jenn-smith.com/white-pizza-sauce/