Creamy Garlic White Pizza (Print Version)

A luscious white pizza with velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust.

# Ingredient List:

→ Pizza Dough

01 - 1 pound fresh pizza dough

→ Garlic Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 4 garlic cloves, finely minced
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/4 cup heavy cream
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 cup grated Parmesan cheese

→ Toppings

10 - 2 cups shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon chopped fresh parsley
13 - Olive oil for brushing

# Recipe Steps:

01 - Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat through.
02 - On a floured surface, roll out the pizza dough into a 12-inch round. Transfer to a piece of parchment paper.
03 - In a small saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Gradually whisk in milk and cream, then add salt and pepper. Simmer while whisking constantly until thickened, about 2-3 minutes. Remove from heat and stir in Parmesan cheese until smooth.
04 - Spread the garlic cream sauce evenly over the pizza dough, leaving a 1/2-inch border around the edge.
05 - Sprinkle mozzarella evenly over the sauce, then top with the additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for extra color and crispness.
07 - Transfer the pizza on parchment to the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Suggestions:

01 -
  • The garlic cream sauce is silky and rich without being heavy, coating every bite with warmth.
  • It comes together faster than you'd think, especially if you grab store-bought dough on a busy weeknight.
  • The crust gets this beautiful golden crispness that contrasts perfectly with the soft, melty center.
  • It's endlessly adaptable, you can toss on whatever vegetables or herbs you have lying around.
02 -
  • If your sauce looks too thick, add a splash more milk, if it's too thin, let it simmer another minute, it will tighten up as it cools.
  • Don't skip preheating the baking surface, a cold pan means a soggy, pale crust.
  • Let the dough rest if it keeps shrinking back when you roll it, it just needs a few minutes to relax.
  • Watch the oven closely in the last few minutes, the line between golden and burnt is thin.
03 -
  • Use a pizza peel dusted with cornmeal if you have one, it helps the pizza slide off effortlessly onto the hot stone.
  • If your dough is too sticky to roll, dust it lightly with flour, but don't overdo it or the crust will taste dry.
  • Let the pizza rest for a full minute after baking, cutting it too soon makes the cheese slide right off.
  • For an extra flavor boost, add a pinch of nutmeg to the cream sauce, it's subtle but makes people wonder what the secret is.
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