Creamy Garlic White Pizza (Printer Friendly)

A luxurious white pizza with creamy garlic sauce and bubbly mozzarella. Easy to prepare, ready in 35 minutes.

# 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

# Directions:

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, whisking constantly, until thickened, about 2 to 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.
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 to 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.

# Pro Advice:

01 -
  • The creamy garlic sauce clings to every bite without overwhelming the delicate cheese.
  • It comes together faster than waiting for delivery and tastes like something from a neighborhood trattoria.
  • You can customize it endlessly with whatever vegetables or herbs you have on hand.
  • The crust gets beautifully crisp while the center stays soft and luxurious.
02 -
  • Do not skip preheating the pizza stone or baking sheet, a cold surface will give you a soggy bottom every time.
  • Whisk the sauce constantly once you add the milk or it can clump and burn on the bottom of the pan.
  • Let the dough rest at room temperature for at least 20 minutes before rolling, cold dough springs back and fights you.
03 -
  • Use a pizza peel dusted with cornmeal or semolina if you have one, it makes transferring the pizza much easier.
  • If your dough keeps shrinking back, let it rest for another 5 minutes, gluten needs time to relax.
  • For extra garlic flavor, brush the crust with garlic infused olive oil halfway through baking.
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