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1
Preheat your oven to 500 degrees F, and place the pizza stone in the oven during the preheat.
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2
Try to preheat your oven for at least 20 minutes, or more if you can.
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3
You want your pizza stone really hot before placing your pizza onto it.
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4
Begin by melting the butter along with the olive oil on medium to low heat.
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5
Once melted, toss in the minced garlic and give a good stir.
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6
Raise the heat up to medium to medium-high.
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7
Add in the cream and milk and give it a good stir.
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8
Keep stirring until it comes to a boil.
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9
Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring.
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10
The sauce will thicken pretty quickly, so continue to stir.
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11
Once the sauce is thickened, remove from the burner, and set aside.
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12
When you are ready to make your pizza, roll out your dough into about a 8-inch diameter.
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13
Sprinkle a bit of corn meal onto your pizza peel, then place the rolled out dough on top.
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14
Spoon on the sauce, covering up most of the pizza except the edges, and top with your favorite ingredients.
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15
(I like mine rather simple with mild Italian sausage and red onion but artichokes go well with this one as well, and when taken out, top with some baby arugula, with an olive oil drizzle.
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16
Topping options are endless, and that is what I love about pizza, but the sauce is something different, and something I think everyone will love.)
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17
Cook pizza on the pizza stone for about 10 minutes, or until done to your liking.
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18
This has a perfect balance of garlic and creaminess that might just steer you away from the traditional red sauce.
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19
However you top it, enjoy.
