recipe that use sour cream
The Best recipe that use sour cream
I love this recipe because it’s versatile enough to fit into regular meals or stand out at a gathering. My kids adore it when it’s part of their lunches or when I make it for game night because it’s comforting and easy to eat. And honestly? It’s a great way to sneak in a little extra protein and healthy fats without anyone even noticing. The sour cream also helps keep things moist, so it’s not just about the taste—it’s about how it makes the food feel good in your mouth. It’s that kind of dish that’s simple enough to make on a busy weeknight but still feels like a treat when you put effort into it.
Creamy Garlic Sour Cream Pizza
A crispy, cheesy pizza with a tangy garlic sauce and a velvety sour cream topping. Perfect for a quick weeknight dinner.
🥘Ingredients
- 1 package (300g) frozen pizza dough
- 1 cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 cup tomato sauce
- 2 cloves garlic, minced
- ½ cup heavy cream
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- ½ cup diced bell peppers
- ¼ cup chopped fresh parsley
👨🍳Directions
-
1
Preheat oven to 425°F. Roll out the pizza dough on a lightly floured surface until it’s about ¼-inch thick. -
2
In a bowl, mix the sour cream, garlic powder, onion powder, tomato sauce, heavy cream, and olive oil until smooth. -
3
Spread the garlic sauce evenly over the dough. Sprinkle half the mozzarella cheese on top, then add bell peppers and half the parsley. -
4
Bake for 15–18 minutes, until the crust is golden and the cheese is bubbly. Finish by adding the remaining cheese and parsley.
🔧Equipment
- Mixing bowl
- Rolling pin
- Pizza pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Sour Cream Pizza Works
❓ Frequently Asked Questions About Creamy Garlic Sour Cream Pizza
Can I substitute sour cream in this recipe?
Yes, you can use plain yogurt (full-fat works best) or dairy-free sour cream alternative like coconut sour cream. Stir in 1 extra tablespoon of milk or water to adjust thickness if needed.
What if I don’t have sour cream on hand?
Skip it entirely—this recipe works just as well with buttermilk or Greek yogurt (plain, unsweetened). For extra tang, add a pinch of lemon juice or vinegar to the yogurt before using.
How long should I let the mixture rest before baking?
Resting the batter for 15–20 minutes at room temperature helps the flavors meld and ensures even baking. If using chilled ingredients, let it sit uncovered for 10 minutes before pouring into the pan.
Can I make this recipe ahead of time?
Yes! Assemble the filling and refrigerate it overnight. Bake as directed, but let the baked dish cool completely before slicing to avoid a runny center. Store leftovers in the fridge for up to 3 days.
Why does the sour cream add moisture to the dish?
Sour cream breaks down slightly during baking, releasing moisture that keeps the filling tender and prevents dryness. It also adds a subtle creaminess that balances the sweetness of the fruit.
