Creamy Garlic White Pizza

The kitchen smelled like butter and garlic, and I was standing there with a wooden spoon, wondering if I'd just ruined dinner. I'd meant to make regular pizza, but we were out of tomato sauce, and I had this wild idea to use cream instead. My roommate walked in, sniffed the air, and said it smelled like an Italian restaurant. That's when I knew I was onto something good.

I made this for a small dinner party once, and everyone kept asking for the recipe like I'd performed magic. One friend even took a photo before we'd cut into it because the cheese had bubbled up into these golden, cratered pools. We ended up eating the whole thing before the salad even made it to the table.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, let it sit at room temperature for 20 minutes so it stretches without snapping back.
• Unsalted Butter (2 tablespoons): This is the base of your sauce, and using unsalted means you control the seasoning without it getting too salty.
• Garlic Cloves (4, finely minced): Fresh garlic is everything in this recipe, don't skip it or use the jarred stuff, the flavor just isn't the same.
• All-Purpose Flour (2 tablespoons): It thickens the sauce into a luscious coating that won't slide off the dough.
• Whole Milk (1 cup): Whole milk gives you a creamy texture without being too heavy, though you can use 2% in a pinch.
• Heavy Cream (1/4 cup): Just enough to make the sauce velvety and rich, this is what makes it taste indulgent.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine through.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Adds a nutty, salty depth to the sauce and a crispy finish on top.
• Shredded Mozzarella Cheese (2 cups): The melty, stretchy star of the show, buy it pre-shredded or shred it yourself for even better melt.
• Fresh Parsley (1 tablespoon, chopped): A handful of green at the end makes it look restaurant-worthy and adds a fresh note.
• Olive Oil: Brushing the crust gives it a gorgeous golden color and a little extra crunch.

Instructions

Get the Oven Screaming Hot:

Preheat your oven to 475°F and toss a pizza stone or baking sheet inside while it heats. This step is crucial, a hot surface is what gives you that crispy, bakery-style crust.

Roll Out Your Dough:

On a floured surface, roll the dough into a 12-inch round, turning it as you go to keep it even. Transfer it onto a piece of parchment paper so you can slide it right onto the hot stone later.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle until it smells amazing, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream along with the salt and pepper, keep whisking until it thickens into a smooth sauce, about 2 to 3 minutes, then stir in the Parmesan until it melts in.

Spread the Sauce:

Use the back of a spoon to spread the garlic cream evenly over the dough, leaving about half an inch around the edge for the crust. Don't overdo it, you want a thin, even layer that won't make the dough soggy.

Add the Cheese:

Scatter the mozzarella all over the sauce, then sprinkle the extra Parmesan on top. The combo of cheeses gives you both melt and flavor.

Brush the Crust:

Dip a pastry brush or your fingers into olive oil and brush it around the exposed edge of the dough. This makes the crust turn golden and crispy, and it tastes incredible.

Bake Until Bubbly:

Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes. You'll know it's done when the cheese is bubbling with brown spots and the crust looks toasty.

Garnish and Slice:

Pull it out, scatter fresh parsley over the top if you have it, then slice and serve immediately. The first slice is always the hardest to wait for.

Pin it

There was a Sunday afternoon when I made this and ate it on the couch with a glass of cold white wine, no plates, just napkins and my hands. It felt like a small rebellion against the idea that good food has to be complicated or formal. Sometimes the best meals are the ones you make just because you're craving something warm and comforting.

How to Store and Reheat Leftovers

If you somehow have leftovers, let the pizza cool completely, then wrap slices in foil or store them in an airtight container in the fridge for up to three days. To reheat, skip the microwave and use a skillet over medium heat with a lid on top, it crisps the bottom and melts the cheese without turning it rubbery. You can also reheat it in a 375°F oven for about 10 minutes if you're doing more than a slice or two.

Ways to Make It Your Own

This pizza is a blank canvas for whatever you have on hand or whatever sounds good that day. I've added sautéed mushrooms, fresh spinach, and caramelized onions before baking, and each version felt like a new discovery. A handful of cooked bacon or pancetta turns it into something almost decadent, and a pinch of red pepper flakes gives it a gentle kick that plays beautifully against the cream. You can also swap in fontina or Gruyère for some of the mozzarella if you want a deeper, nuttier flavor.

Pairing and Serving Ideas

This pizza feels fancy enough to serve at a casual dinner party, especially if you slice it into smaller pieces and call it flatbread. I like to serve it with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness in the best way. A crisp white wine like Pinot Grigio or Sauvignon Blanc is perfect alongside, though an ice-cold beer works just as well.

• Serve with a light green salad to balance the richness.
• Pair with a crisp white wine or a cold lager.
• Cut into small squares for an easy appetizer at gatherings.

Pin it

There's something about pulling a golden, bubbling pizza out of the oven that makes you feel like you've accomplished something real. I hope this one becomes a regular in your kitchen, the kind of recipe you turn to when you want comfort without the fuss.

Recipe FAQs

→ Can I make the garlic cream sauce ahead of time?

Yes, you can prepare the sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator. Gently reheat it over low heat or at room temperature before spreading on your dough.

→ What can I add for extra flavor?

Consider adding sliced mushrooms, fresh spinach, caramelized onions, or a sprinkle of red pepper flakes before baking. These additions complement the creamy garlic base beautifully.

→ How do I get a crispier crust?

Preheat your pizza stone or baking sheet thoroughly, brush the exposed crust border generously with olive oil, and ensure your oven reaches 475°F. Baking directly on the preheated stone creates superior crispness.

→ Can I use store-bought pizza dough?

Absolutely. Store-bought fresh or frozen dough works perfectly for this pizza and significantly reduces preparation time. Simply thaw frozen dough before rolling.

→ What wine pairs best with this pizza?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy garlic sauce beautifully by cutting through the richness and refreshing your palate.

→ How long does this pizza stay fresh?

Leftover pizza keeps well refrigerated for 2-3 days in an airtight container. Reheat in a 350°F oven for 5-7 minutes to restore the crust's crispness.