In a saucepan over medium heat, combine olive oil and minced garlic. Sauté for about 1-2 minutes until fragrant, but do not brown the garlic.

Whisk in the flour and cook for another minute to form a roux.

Gradually add the heavy cream and milk, whisking continuously to avoid lumps.

Add salt, black pepper, oregano, and red pepper flakes. Stir well to combine.

Bring the mixture to a simmer and cook for about 10 minutes, stirring frequently until the sauce thickens.

Remove from heat and let cool slightly before using on pizza.