Creamy Garlic White Pizza (Print Version)

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

# What You'll 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:

01 - Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
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 edges.
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 Tips:

01 -
  • The garlic cream sauce clings to every bite without the acidity of tomato, so it feels indulgent but not heavy.
  • You can have this on the table in 35 minutes, faster than most delivery apps on a busy weeknight.
  • It's endlessly adaptable: toss on spinach, mushrooms, or even leftover roasted chicken and it still works.
  • The edges crisp up beautifully while the center stays soft and creamy, giving you two textures in one slice.
02 -
  • If your sauce looks too thick, whisk in a tablespoon of milk at a time until it's spreadable but not runny.
  • Don't skip preheating the baking surface; I tried it once on a cold sheet and the bottom stayed doughy while the top burned.
  • Let the dough sit at room temperature for 10 minutes before rolling if it's been in the fridge; cold dough snaps back and fights you the whole way.
03 -
  • Use a pizza peel dusted with cornmeal if you have one; it makes transferring the pizza onto the hot stone feel less like a high-stakes operation.
  • Let the pizza rest for two minutes after it comes out of the oven so the cheese sets slightly and doesn't slide off when you cut it.
  • If you're doubling the recipe, make the sauce in a bigger batch and keep it warm on the stove; it thickens as it sits, so you can thin it with a splash of milk as needed.
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