Sauté Garlic: In a small saucepan over medium-low heat, add 1 tablespoon of olive oil and the minced garlic. Cook for 1–2 minutes, whisking constantly. Make sure the garlic doesn’t brown—this step is key to avoid bitterness.

Add Seasonings: Stir in the Italian seasoning, salt, and pepper to bring out the flavor.

Create Roux: Sprinkle in the flour evenly over the garlic mixture. Whisk quickly and continuously until it forms a thick paste. Let it cook for 1–2 minutes to eliminate any raw flour taste.

Incorporate Half and Half: Slowly pour in the half and half, 1/2 cup at a time, whisking constantly to avoid lumps and ensure a smooth texture.

Simmer: Once the sauce is smooth, stir in the Parmesan cheese. Turn the heat to low and let it simmer gently for 5–10 minutes, stirring occasionally, until thickened to a gravy-like consistency.

Serve or Store: Use immediately as a warm pizza base or cool completely and store in an airtight container in the refrigerator for up to 5–7 days.