Creamy Garlic White Pizza (Print)

A comforting white pizza with velvety garlic cream sauce, melted mozzarella, and perfectly crisp crust.

# Components:

→ 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

# Directions:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat thoroughly.
02 - On a floured surface, roll out pizza dough into a 12-inch round. Transfer to parchment paper.
03 - Melt butter in saucepan over medium heat. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in flour and cook for 1 minute. 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 garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border around edges.
05 - Sprinkle mozzarella cheese evenly over sauce, then top with additional Parmesan cheese.
06 - Brush exposed crust border with olive oil for enhanced color and crispness.
07 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling with light browning.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Chef Secrets:

01 -
  • The garlic cream sauce clings to every bite without feeling heavy or greasy.
  • It bakes faster than you think, making weeknight dinners feel effortless.
  • You can sneak in vegetables without anyone complaining about missing the red sauce.
  • Leftovers reheat beautifully in a hot skillet, crisping up like new.
02 -
  • If you skip preheating the stone or sheet, your crust will stay pale and soft instead of crisping up.
  • Whisking the milk in slowly prevents lumps in the sauce, I learned this after a clumpy first attempt.
  • Don't overload the toppings or the center stays doughy no matter how long you bake it.
03 -
  • Let your dough sit at room temperature for 20 minutes before rolling so it stretches easily without snapping back.
  • If your sauce thickens too much while it sits, whisk in a splash of milk to loosen it before spreading.
  • Use parchment paper to transfer the pizza, it slides right onto the hot stone without any awkward juggling.
  • Rotate the pizza halfway through baking if your oven has hot spots, it ensures even browning.
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