1-Gathering and Starting: First, gather all your ingredients and finely mince the garlic to ensure even flavor distribution. In a medium saucepan over medium heat, heat 2 tablespoons of olive oil, then add the 4 cloves of minced garlic and cook for about 3 minutes until it’s fragrant this is key to building that bold taste without burning it.

2-Mixing and Thickening: Next, stir in 2 to 3 tablespoons of flour, 1/4 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt, whisking well to combine everything smoothly. Pour in 1 1/2 cups of half & half all at once, keeping that whisk moving constantly to avoid lumps and create a bubbly, thickened mixture in around 3 minutes.

3-Finishing Touches: If you want a thicker sauce, mix any remaining flour with a bit of milk to get a smooth, mashed potato-like consistency, then whisk it in and cook for another minute until it’s just right. Finally, remove from heat and let it cool slightly before using it on your pizza this sauce works wonders on grilled crusts too, tying into our blog’s love for outdoor cooking.