Creamy Garlic White Pizza

There's something almost rebellious about a pizza with no tomato sauce. The first time I made white pizza, I was skeptical, convinced it wouldn't taste like real pizza at all. But one bite of that garlicky, creamy base clinging to bubbly mozzarella changed everything. Now it's the pizza I crave when I want comfort without the usual red sauce tang. It feels indulgent yet surprisingly simple to pull off on a weeknight.

I once served this to friends who claimed they only liked pepperoni pizza. They were suspicious at first, eyeing the pale sauce with doubt. But after the first slice disappeared in seconds, they were suddenly very quiet, too busy eating to talk. By the end of the night, the pan was scraped clean and they were asking for the recipe. That's when I realized white pizza has a way of winning over even the most traditional pizza lovers.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully, or use homemade if you have it on hand; let it come to room temperature for easier stretching.
• Unsalted Butter (2 tablespoons): The base of your cream sauce, butter adds richness and helps the garlic bloom without burning.
• Garlic Cloves (4, minced): Fresh garlic is non-negotiable here; it infuses the sauce with deep, aromatic flavor that jarred garlic just can't match.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a luscious, spoonable consistency that clings to the dough.
• Whole Milk (1 cup): Provides creaminess without making the sauce too heavy; avoid skim milk or it won't have the same body.
• Heavy Cream (1/4 cup): A little cream adds silkiness and a touch of decadence to the sauce.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasonings that let the garlic and cheese shine through.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce and sprinkled on top, it adds nutty, salty depth.
• Shredded Mozzarella Cheese (2 cups): The star topping that melts into gooey, golden perfection.
• Fresh Parsley (1 tablespoon, chopped): Optional but adds a pop of color and a hint of freshness to the finished pizza.
• Olive Oil (for brushing): Brushed on the crust edge, it helps achieve that restaurant-quality golden brown finish.

Instructions

Preheat and Prep:

Set your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. A hot surface is the secret to a crispy bottom crust.

Roll the Dough:

On a floured counter, roll your dough into a 12-inch circle, working from the center outward. Transfer it onto parchment paper so you can easily slide it into the oven 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 fragrant, 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 as it thickens, about 2 to 3 minutes, then remove from heat and stir in the Parmesan until smooth.

Assemble the Pizza:

Spread the garlic cream sauce over the dough, leaving a half-inch border for the crust. Scatter the mozzarella evenly on top, then sprinkle with the extra Parmesan and brush the crust edge with olive oil.

Bake Until Golden:

Slide the pizza, still on the parchment, onto the hot stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and lightly browned in spots.

Garnish and Serve:

Pull it from the oven, sprinkle with fresh parsley if you like, slice it up with a sharp knife or pizza cutter, and serve it hot. The aroma alone will have everyone hovering around the kitchen.

Save

One rainy Saturday, I made this pizza and ate it straight from the pan while watching a movie on the couch. There was something deeply satisfying about the simplicity of it, the way the garlic and cheese filled the apartment with warmth. It wasn't fancy or complicated, just really good food that felt like a hug. Sometimes that's all you need from dinner.

Customizing Your White Pizza

White pizza is a blank canvas that welcomes all kinds of toppings. I've added sautéed mushrooms for earthiness, fresh spinach for color, and even caramelized onions for a touch of sweetness. A sprinkle of red pepper flakes before baking gives it a gentle kick that contrasts beautifully with the creamy base. Just avoid overloading it, or the crust won't crisp up properly.

Pairing and Serving Suggestions

This pizza feels special enough for a casual dinner party but easy enough for a weeknight meal. I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the garlic and cheese without overpowering them. Leftovers, if there are any, reheat surprisingly well in a hot skillet to restore the crispy crust.

Storage and Reheating Tips

If you have leftover slices, store them in an airtight container in the fridge for up to three days. I've found that reheating in a skillet over medium heat brings back that crispy bottom much better than the microwave, which tends to make it soggy. You can also freeze baked slices wrapped tightly in foil, then reheat them straight from the freezer in a 375°F oven for about 15 minutes.

• Let the pizza cool completely before storing to prevent condensation from making the crust soft.
• If freezing, separate slices with parchment paper so they don't stick together.
• Refresh leftover pizza with a quick broil for 1 to 2 minutes to re-melt the cheese and crisp the edges.

Save

This creamy garlic white pizza has become one of those recipes I turn to when I want something comforting and a little different. I hope it brings the same cozy, satisfying feeling to your table that it always brings to mine.

Recipe FAQs

→ Can I make the pizza dough from scratch?

Absolutely. You can use any homemade pizza dough recipe. Prepare it ahead and let it rise, then roll it out as directed. Store-bought dough works perfectly for convenience.

→ How do I prevent a soggy crust?

Brush the crust edge with olive oil before adding toppings and use a preheated pizza stone. The hot stone creates a crispy bottom. Don't spread the sauce all the way to the edge—leave a 1/2-inch border.

→ What can I substitute for heavy cream?

Use half-and-half or whole milk with an extra tablespoon of butter for richness. Greek yogurt works too, but stir it in after removing from heat to prevent curdling.

→ Can I add vegetables to this pizza?

Yes, vegetables work wonderfully. Try mushrooms, spinach, roasted red peppers, or caramelized onions. Spread sauce first, then add vegetables before topping with cheese.

→ How should I store leftovers?

Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

→ What wine pairs best with this pizza?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy garlic sauce beautifully. The acidity cuts through the richness perfectly.