Creamy Garlic White Pizza (Print Version)

Velvety garlic cream sauce meets bubbly mozzarella on a crisp crust. A comforting Italian-American favorite ready in just 35 minutes.

# 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 oven to 475°F and place pizza stone or baking sheet inside to heat thoroughly.
02 - On a floured surface, roll out pizza dough into a 12-inch round. Transfer to parchment paper.
03 - In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in flour and cook for 1 minute. 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 garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border around edges.
05 - Sprinkle mozzarella cheese evenly over sauce, then top with additional Parmesan cheese.
06 - Brush exposed crust with olive oil for enhanced color and crispness.
07 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling with light browning.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Advice:

01 -
  • The garlic cream sauce is silky and rich without being heavy, coating every bite with savory flavor.
  • It comes together in about 35 minutes, making it faster than waiting for delivery.
  • The crispy, golden crust contrasts beautifully with the soft, cheesy center.
  • It's endlessly customizable with greens, mushrooms, or a hint of heat from red pepper flakes.
02 -
  • Don't rush the sauce; if it's too thin, it will make the crust soggy, so let it thicken properly before spreading.
  • Preheating the pizza stone or baking sheet is crucial for a crisp, not doughy, base.
  • Let the dough rest at room temperature for at least 15 minutes before rolling so it doesn't snap back and shrink.
03 -
  • Use a pizza peel dusted with cornmeal or semolina to transfer the dough smoothly without tearing.
  • If your oven runs hot, start checking the pizza at the 10-minute mark to avoid burning the cheese.
  • For an extra layer of flavor, sprinkle a little garlic powder on the crust edge before brushing with olive oil.
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