Creamy Garlic White Pizza

The smell of garlic hitting hot butter always stops me in my tracks. One evening, I had pizza dough thawing on the counter and no tomato sauce in sight. I looked at the cream in the fridge, the garlic bulb hanging by the stove, and thought: why not? That improvised dinner turned into the kind of pizza I now crave more than any delivery.

I made this for my sister on a rainy Saturday when we were supposed to go out but stayed in instead. She took one bite, closed her eyes, and said it tasted like comfort in pizza form. We ate the whole thing between us, standing at the counter, talking about nothing important. It became our weather cancellation tradition after that.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, or use your favorite homemade recipe. Let it come to room temperature for easier stretching.
• Unsalted Butter (2 tablespoons): The base of your sauce, it carries the garlic flavor without adding extra salt too early.
• Garlic Cloves (4, finely minced): Fresh garlic is essential. Jarred just does not give you that sweet, mellow fragrance when it blooms in the butter.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a velvety coating that will not slide off the dough.
• Whole Milk (1 cup): Brings creaminess without being too heavy. I have used 2 percent in a pinch and it still works.
• Heavy Cream (1/4 cup): Adds richness and helps the sauce cling to the cheese as it bakes.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce and sprinkled on top for a nutty, salty finish.
• Shredded Mozzarella Cheese (2 cups): The star topping. It melts into gooey, golden pools.
• Fresh Parsley (1 tablespoon, chopped): Optional, but it adds a pop of color and freshness at the end.
• Olive Oil: A quick brush on the crust edge gives it that pizzeria shine and crunch.

Instructions

Get the Oven Ready:

Preheat your oven to 475°F and slide a pizza stone or sturdy baking sheet onto the middle rack. Letting it heat for at least 15 minutes ensures a crisp bottom crust.

Shape the Dough:

On a floured surface, gently stretch and roll your dough into a 12 inch round. Transfer it onto parchment paper so you can slide it easily into the oven later.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and stir until it smells like heaven, about a minute. Sprinkle in the flour, whisk it together, and let it cook for another minute to get rid of any raw flour taste. Slowly pour in the milk and cream, whisking constantly, then add salt and pepper. Keep whisking as it simmers and thickens, about 2 to 3 minutes. Pull it off the heat and stir in the Parmesan until the sauce is silky smooth.

Assemble the Pizza:

Spread the warm garlic sauce over the dough, leaving a narrow border around the edge. Scatter the mozzarella evenly on top, then dust with the extra Parmesan.

Brush and Bake:

Use a pastry brush or your fingers to coat the exposed crust with a little olive oil. Slide the parchment paper with the pizza onto your hot stone or sheet. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with caramelized spots.

Finish and Serve:

Pull it out, sprinkle with fresh parsley if you like, and slice it up while it is still steaming. Serve immediately and watch it disappear.

Pin It

One night, a friend who claimed she did not like white pizza took a slice just to be polite. She ended up eating three more and texting me the next day asking for the recipe. That is when I realized this pizza wins over even the tomato sauce loyalists.

Topping Ideas to Try

I have added sautéed mushrooms, baby spinach, and caramelized onions at various times, and each version felt like a new discovery. A handful of arugula tossed on right after baking adds a peppery bite that cuts through the richness. If you like a little heat, a pinch of red pepper flakes on top before baking wakes everything up without overpowering the garlic.

How to Store and Reheat

Leftover slices keep well in the fridge for up to three days if you store them in an airtight container. I reheat them in a hot skillet over medium heat, covered loosely with foil, so the bottom crisps up again and the cheese melts without drying out. The microwave works in a pinch, but you will lose that textural contrast.

Pairing Suggestions

This pizza feels elegant enough for a casual dinner party but cozy enough for a weeknight. I love serving it with a simple arugula salad dressed in lemon and olive oil to balance the richness. A chilled Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully, but sparkling water with a twist of lemon works just as well.

• Add a side of roasted vegetables for a more filling meal.
• Serve with garlic knots or focaccia if you are feeding a crowd.
• Finish with something light like sorbet or fresh berries.

Pin It

This pizza reminds me that some of the best recipes come from looking around the kitchen and trusting your instincts. I hope it becomes one of those dishes you turn to when you want something simple, satisfying, and just a little bit special.

Recipe FAQs

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

Yes, prepare the sauce up to 2 hours in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, before spreading on the dough. You may need to add a splash of milk to reach the desired consistency.

→ What if I don't have a pizza stone?

A preheated baking sheet works just as well. Preheat it in the oven for at least 10 minutes to ensure even baking. Alternatively, you can bake directly on the oven rack with parchment paper, though the crust may be slightly less crispy.

→ How do I get a crispy crust?

Brush the exposed crust edges with olive oil before baking, and ensure your oven is fully preheated to 475°F. Using a pizza stone or heated baking sheet also promotes crispiness. Avoid over-topping, which can make the crust soggy.

→ Can I add vegetables to this pizza?

Absolutely. Spinach, sliced mushrooms, caramelized onions, and sun-dried tomatoes pair beautifully with the garlic cream sauce. Spread vegetables evenly over the sauce before adding cheese, and ensure they're not too wet to prevent sogginess.

→ What wine pairs well with this pizza?

A crisp white wine like Pinot Grigio complements the creamy garlic flavors perfectly. Sauvignon Blanc or Vermentino are also excellent choices that cut through the richness of the cream sauce and cheese.

→ How do I store leftover pizza?

Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through, or use a toaster oven to maintain crust crispiness.