Alfredo sauce as a pizza base, sometimes called white pizza or pizza bianca, uses the sauce in place of red tomato sauce. The key adjustment from pasta Alfredo is thickness: the sauce needs to be reduced a bit further so it does not turn the crust soggy in the oven.
Alfredo Sauce for Pizza
A thicker, more concentrated Alfredo sauce made specifically to use as a pizza base instead of red sauce.
Ingredients
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, finely grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of nutmeg (optional)
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute, until fragrant.
- Pour in the cream and simmer for 5 to 6 minutes, longer than for pasta, until noticeably thicker.
- Lower the heat and whisk in the Parmesan until smooth.
- Season with salt, pepper, and nutmeg if using.
- Let the sauce cool for 5 minutes before spreading on pizza dough, it should be thick enough to hold its place without running to the edges.
- Spread about 1/3 cup per 12 inch pizza and top with your chosen toppings.
- Bake according to your pizza recipe or as directed.
Notes
The sauce needs to be thicker than you would use for pasta, since it bakes on the pizza and will thin out slightly in the oven. Simmering it for a few extra minutes gets it to the right consistency.
Do not spread it all the way to the edge of the dough. Leave about an inch around the border so the sauce does not run off during baking.
Why Thickness Matters More on Pizza
When you use Alfredo sauce on pasta, you toss everything together and serve immediately. On pizza, the sauce bakes in a hot oven for 10 to 15 minutes, which thins it further. Starting with a slightly thicker sauce, cooked down a few extra minutes, compensates for this. The finished spread should hold its shape when you tilt the pan, not run toward the edge.
Topping Combinations That Work
| Topping Combo | Why It Works |
|---|---|
| Chicken, spinach, sun dried tomato | Classic white pizza combination |
| Mushroom, caramelized onion, thyme | Earthy and savory, no meat needed |
| Bacon, mozzarella, arugula (added after baking) | Crispy, fresh contrast |
| Shrimp, lemon zest, parsley | Light and elegant |
Related Recipes
For a full baked Alfredo dish, our Alfredo pizza recipe and Alfredo sauce casserole pages cover complete assembled recipes beyond just the sauce method.
Storage
Store leftover Alfredo pizza sauce in a sealed container in the fridge for up to 4 days. Bring to room temperature before spreading on dough, cold sauce is too thick to spread easily.