Save The smell of roasting garlic used to drift through my apartment every Friday night, and my neighbor would knock asking what I was making. White pizza wasn't something I grew up with, but once I tasted that first creamy, garlicky bite at a tiny pizzeria in Brooklyn, I knew I had to crack the code at home. It took a few tries to get the sauce just thick enough to cling without sliding off, but now it's the pizza I crave when I want comfort without tomatoes. There's something about that golden, bubbling cheese against the pale sauce that feels both indulgent and oddly elegant.
I made this for my book club once, and everyone went silent for the first few minutes, just chewing and nodding. One friend, who usually only ate margherita, asked for the recipe before she even finished her second slice. We ended up talking less about the novel and more about pizza dough hydration and whether fresh mozzarella was better than shredded. It became our unofficial book club tradition, and now someone always asks if I'm bringing the white pizza.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, let it sit at room temperature for 20 minutes before rolling so it stretches without fighting back.
- Unsalted Butter (2 tablespoons): This is the fat that carries the garlic flavor through the sauce, don't skip it or use oil, the richness matters.
- Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable, it blooms in the butter and perfumes the whole kitchen, jarred just won't give you that same punch.
- All-Purpose Flour (2 tablespoons): This thickens the sauce into a spreadable cream, whisk it well so you don't get any lumps.
- Whole Milk (1 cup): Adds body without making the sauce too heavy, I've tried skim and it just tastes thin.
- Heavy Cream (1/4 cup): Just enough to make the sauce luxurious and give it that glossy finish.
- Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine without competing.
- Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stir the first portion into the sauce for depth, then sprinkle the rest on top for a salty, nutty crust.
- Shredded Mozzarella Cheese (2 cups): This is your melt and stretch, low-moisture mozzarella works best so the pizza doesn't get soggy.
- Fresh Parsley (1 tablespoon, chopped): A little green at the end brightens everything up and makes it look like you really tried.
- Olive Oil (for brushing): Brushing the crust edge gives it a golden, bakery-style finish that's worth the extra 10 seconds.
Instructions
- Get the Oven Blazing Hot:
- Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. A hot surface is the secret to a crisp bottom, so give it at least 15 minutes to really soak up the heat.
- Roll Out the Dough:
- On a floured counter, roll your dough into a 12-inch round, turning it as you go so it stays even. Transfer it onto parchment paper, this makes sliding it into the oven so much easier.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add the garlic and let it sizzle until it smells sweet and toasty, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream, along with salt and pepper, keep whisking until it thickens into a smooth, creamy sauce, about 2 to 3 minutes, then stir in the Parmesan until it melts in.
- Spread the Sauce:
- Spoon the garlic cream over the dough, spreading it out with the back of your spoon and leaving a half-inch border for the crust. Don't overdo it, you want a thin, even layer that won't weigh down the dough.
- Pile on the Cheese:
- Scatter the mozzarella evenly over the sauce, then sprinkle the extra Parmesan on top. The cheese will bubble and brown in the oven, creating little pockets of golden, crispy goodness.
- Brush the Crust:
- Use a pastry brush or your fingers to dab olive oil around the exposed crust edge. This step gives you that restaurant-quality golden rim.
- Bake Until Bubbly:
- Slide the pizza, parchment and all, onto your hot stone or baking sheet and bake for 12 to 15 minutes. You're looking for a golden crust and cheese that's bubbling and starting to brown in spots.
- Garnish and Slice:
- Pull it out, let it cool for a minute, then scatter fresh parsley over the top if you like. Slice it up with a sharp knife or pizza cutter and serve while it's still steaming.
Save There was a rainy Sunday afternoon when I made this pizza just for myself, no occasion, no guests, just me and a bottle of wine. I sat on the floor with the pizza box as a plate, and it felt like the most decadent thing I'd done all month. Sometimes the best meals are the ones you don't have to share, where every bite is yours and the only thing you're celebrating is the fact that you know how to make something this good.
How to Store and Reheat Leftovers
Leftover white pizza keeps in the fridge for up to three days if you wrap it tightly in foil or slide it into an airtight container. I reheat slices in a skillet over medium heat with a lid on top, it crisps the bottom and melts the cheese without drying it out like the microwave does. If you're reheating a lot, a 375°F oven for about 10 minutes works beautifully. Cold white pizza straight from the fridge is also surprisingly good for breakfast, not that I'd admit that to anyone but you.
Ways to Customize Your White Pizza
Once you've mastered the base, this pizza becomes a canvas for whatever you're craving. I've piled on sautéed mushrooms, fresh spinach, caramelized onions, even roasted red peppers, and every version has been a hit. A handful of arugula tossed on right after baking adds a peppery bite that cuts through the richness. If you want a little heat, crush some red pepper flakes over the top before it goes in the oven. I've also swapped in ricotta dollops for some of the mozzarella, which makes it even creamier and a little more luxurious.
Pairing and Serving Suggestions
White pizza feels a little fancy, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon and olive oil balances out the richness, or a handful of roasted vegetables if you want something warm. For drinks, a chilled Pinot Grigio or a dry sparkling wine complements the creamy, garlicky flavors without overpowering them. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.
- Add a drizzle of hot honey over the finished pizza for a sweet and spicy contrast.
- Serve with a side of marinara for dipping if anyone misses the red sauce.
- Pair with a light white wine or sparkling water with lemon for a refreshing balance.
Save This pizza has become my go-to when I want to feel like I'm treating myself without a lot of fuss. I hope it brings you as much comfort and joy as it's brought me, one golden, garlicky slice at a time.
Recipe FAQs
- → Can I make the pizza dough from scratch?
Absolutely! You can prepare homemade pizza dough ahead of time and use it here. Just ensure it's rolled out to a 12-inch round and brought to room temperature before spreading the garlic cream sauce.
- → What's the best way to achieve a crispy crust?
Preheat your pizza stone or baking sheet thoroughly in a 475°F oven, brush the exposed crust edges with olive oil, and bake for 12-15 minutes until golden. The high heat and proper preheating are key to crispness.
- → Can I prepare the garlic cream sauce in advance?
Yes, you can make the garlic cream sauce up to a day ahead and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop before spreading it on your dough.
- → What vegetables work well as additions?
Sliced mushrooms, fresh spinach, caramelized onions, roasted red peppers, and sun-dried tomatoes all pair beautifully. Add them after spreading the cream sauce but before the cheese to ensure they cook through.
- → How do I know when the cheese is perfectly done?
The mozzarella should be completely melted and bubbly with light golden-brown spots. The crust should be golden underneath. This typically takes 12-15 minutes at 475°F.
- → What wine pairs best with this pizza?
A crisp white wine like Pinot Grigio complements the creamy sauce beautifully. Sauvignon Blanc and Vermentino are also excellent choices that cut through the richness.