For a long time, I\u2019ve tried to figure out a good garlic sauce for pizza.\u00a0 Today, I finally came up with one which is a definite keeper.<\/p>\n
I love to throw some grilled chicken, bacon, artichoke hearts, pine nuts (when they are not outrageously expensive), and chopped sun-dried tomatoes on top of a garlic sauce base.<\/p>\n
In the past, I\u2019ve tried homemade mayo that I doctored with garlic and other seasonings, as well as Annie\u2019s Natural\u2019s Lemon & Chive dressing<\/a>. \u00a0Neither quite worked. \u00a0 The recipe I\u00a0came up with is similar to homemade mayonnaise, but is thinner and is chock full of garlicky goodness.<\/p>\n I used 6-7 cloves and a handful of chives and a tiny spring onion I found in the garden; the fumes burnt my eye when I looked inside the blender. \u00a0It was pungent and very strong when raw.\u00a0 \u00a0It does mellow out a bit with baking, but not that much.\u00a0 Knowing that that much garlic is not for everyone, I reduced the garlic in the recipe below. \u00a0It is fresh-tasting, creamy, and still strong, but feel free to add more garlic!<\/p>\n