Creamy Garlic White Pizza (Printable Version)

Velvety garlic cream sauce, bubbly mozzarella, and crispy crust combine in this comforting Italian-American white pizza.

# What You Need:

→ 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

# How To Make It:

01 - Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat for even cooking.
02 - On a floured surface, roll out the pizza dough into a 12-inch round. Transfer to parchment paper for easy handling.
03 - In a small saucepan, melt 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 edges.
05 - Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust border with olive oil to promote golden color and enhanced crispness.
07 - Transfer the pizza on parchment paper 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 and garnish with fresh parsley if desired. Slice and serve hot.

# Expert Advice:

01 -
  • It turns a weeknight into something that feels fancy without any extra effort or skill.
  • The garlic cream sauce clings to every bite in a way tomato sauce never could.
  • You can have it on the table in half an hour, faster than delivery and twice as satisfying.
  • It's the kind of pizza that makes people lean back in their chairs and go quiet for a second.
02 -
  • Don't skip preheating the stone or baking sheet, a cold surface makes for a soggy bottom and nobody wants that.
  • Whisk the sauce constantly once you add the milk, or you'll end up with lumps that won't smooth out.
  • Let the dough come to room temperature before rolling, cold dough will fight you and shrink back every time you stretch it.
03 -
  • Use a pizza peel dusted with cornmeal to slide the pizza onto the stone without sticking, it's a game changer.
  • If your sauce seems too thick, whisk in a splash more milk, you want it spreadable but not runny.
  • Let the pizza rest for a minute after baking, it makes slicing cleaner and keeps the cheese from sliding off.
Go Back