Ingredients
- Extra Virgin Olive Oil: 1/2 cup
- Unsalted Butter: 2 tablespoons
- Fresh Garlic, minced: 4 cloves
- Dried Oregano: 1 teaspoon
- Kosher Salt: 1/2 teaspoon
- Black Pepper, freshly ground: 1/4 teaspoon
- Red Pepper Flakes (optional): 1/4 teaspoon
Instructions
- Step 1: Combine the olive oil and butter in a small saucepan over low heat until the butter is completely melted, ensuring the temperature remains very low.
- Step 2: Add the minced garlic and red pepper flakes (if using) to the oil mixture. Cook gently for 2 to 3 minutes, stirring frequently, until the garlic is fragrant but has not started to brown or crisp.
- Step 3: Remove the saucepan from the heat immediately to stop the cooking process and prevent the garlic from becoming bitter.
- Step 4: Stir in the dried oregano, kosher salt, and black pepper until fully incorporated into the sauce.
- Step 5: Allow the garlic sauce to cool for 5 minutes before brushing it generously onto the pizza dough prior to adding other toppings and baking, or use it as a finishing drizzle.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days, but allow the sauce to warm slightly at room temperature before use, as the natural fats will solidify when chilled.
- To loosen refrigerated sauce, warm gently on the lowest stovetop setting or microwave briefly until just pourable; avoid heating it enough to re-fry the already cooked garlic.
- Ensure the heat never rises above low when cooking the garlic; browning the garlic means it has begun to burn, which results in a bitter, unpleasant aftertaste in the finished sauce.
- Besides brushing the dough, use this sauce as a decadent dipping oil for leftover pizza crusts or toss it warm with steamed vegetables like broccoli or asparagus for a flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American