As I mentioned earlier in Reply 19 (http://www.pizzamaking.com/forum/index.php/topic,25603.msg258277.html#msg258277
), one of the little PJ Garlic sauce tubs contains 1 ounce (28 grams) of sauce, not two ounces.
When I researched the PJ's garlic sauce some time ago, and again more recently, I read that PJs did at one time make a garlic sauce with butter. Apparently that version had to be refrigerated whereas the current version with its preservatives apparently can be held at room temperature for several hours. That makes for a more efficient operation since that eliminaltes trips to the refrigerator/cooler after each pizza is made and about to be boxed.
I also saw several clone/copycat recipes for the PJ garlic sauce. Some include only butter and garlic powder or crushed fresh garlic which, surprisingly some people do not like (apparently the sauce is too liquid like and messy to spread on the skin), but most that seem to prefer the current PJ version with more "body" to it tend to use a margarine in a soft form (or in a harder form but microwaved to soften) and garlic in some form, but mostly dry garlic. Some also add a bit of salt even though margarines already contain salt. I think I would attempt the PJ Garlic sauce clone in the link that I provided to Camaro10 earlier in this thread at Reply 27 (http://www.pizzamaking.com/forum/index.php/topic,25603.msg258366.html#msg258366
). There is much more challenge and fun in my opinion in replicating the current PJ Garlic sauce as opposed to just using butter and garlic even if the latter may be better for you from a nutrition standpoint.