Pin it My first white pizza came from a corner shop near campus, and I ate it standing on the sidewalk in the rain because I couldn't wait. The garlic cream clung to the roof of my mouth in the best way, and I remember thinking pizza didn't need tomato sauce to feel like home. Years later, I started making my own version on nights when I wanted comfort without the fuss. The smell of garlic sizzling in butter still makes me stop whatever I'm doing and just breathe it in.
I made this for a friend who swore she hated white pizza, mostly because she'd only ever had the bland, oily kind. She took one bite, paused, then finished three slices without saying a word. Afterward, she asked for the recipe twice in one night. That's when I knew this one was a keeper.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully, or use your favorite homemade recipe if you have the time.
- Unsalted Butter (2 tablespoons): This is the base of the sauce, so don't skimp or substitute with oil.
- Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable here, jarred just won't give you that punch.
- All-Purpose Flour (2 tablespoons): It thickens the sauce into something luscious, not runny.
- Whole Milk (1 cup): Whole milk gives body, skim will leave you with a watery mess.
- Heavy Cream (1/4 cup): This adds the luxurious texture that makes the sauce cling to the crust.
- Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic shine without competing.
- Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Use the real stuff, not the green can, it melts smoother and tastes sharper.
- Shredded Mozzarella Cheese (2 cups): Low-moisture mozzarella melts better and won't make your pizza soggy.
- Fresh Parsley (1 tablespoon, chopped): Optional but worth it for a pop of color and freshness.
- Olive Oil (for brushing): A little on the crust edges gives you that golden, crackling finish.
Instructions
- Get the Oven Roaring:
- Preheat 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.
- Roll Out the Dough:
- On a floured surface, roll your dough into a 12-inch round, then transfer it to parchment paper so you can slide it easily later. Don't stress if it's not perfectly round, rustic looks delicious.
- Build the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add the garlic and let it sizzle until it smells like heaven, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream along with salt and pepper, stirring constantly until it thickens, about 2 to 3 minutes, then remove from heat and stir in the Parmesan until smooth.
- Dress the Dough:
- Spread the garlic cream sauce evenly over the dough, leaving a half-inch border for the crust. Don't flood it, you want enough to coat but not drown.
- Pile on the Cheese:
- Scatter the mozzarella evenly over the sauce, then sprinkle the extra Parmesan on top. Brush the exposed crust with olive oil for color and crunch.
- Bake Until Bubbly:
- Slide the pizza (still on parchment) onto your hot stone or baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with little brown spots. Pull it out when it looks irresistible.
- Garnish and Slice:
- Sprinkle with fresh parsley if you like, then slice it up with a sharp knife or pizza cutter. Serve it hot and watch it disappear.
Pin it One winter night, I made this pizza and we ate it on the couch with a bottle of wine and an old movie. There were no guests, no occasion, just us and the simple pleasure of something warm and satisfying. It's funny how the smallest moments stick with you longer than the big ones.
What to Add for Extra Flavor
I've thrown in sliced mushrooms, fresh spinach, and caramelized onions before baking, and each one turned this into something new. A pinch of red pepper flakes gives it a gentle kick that plays well with the cream. Sometimes I'll crumble a little cooked bacon on top right before serving, and no one ever complains.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container, though they rarely last that long. Reheat slices in a skillet over medium heat with a lid on for a minute or two, it crisps the bottom and melts the cheese without drying it out. The microwave works in a pinch, but you'll lose that crunch.
Pairing and Serving Ideas
This pizza loves a crisp white wine like Pinot Grigio or a light lager if you're keeping it casual. I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. If you're feeding a crowd, double the recipe and bake two pizzas at once, they'll vanish before you can sit down.
- Brush the crust with garlic butter right when it comes out of the oven for an extra layer of flavor.
- Use parchment paper to transfer the pizza, it saves you from a doughy disaster on the way to the oven.
- Let the pizza rest for a minute before slicing so the cheese sets and doesn't slide off in a molten heap.
Pin it This pizza doesn't need an excuse or a party, it just needs a hungry person and a hot oven. Make it on a Tuesday, make it because you can, and enjoy every creamy, garlicky bite.
Recipe Q&A
- → Can I use store-bought pizza dough?
Absolutely. Store-bought pizza dough works perfectly and saves preparation time. Thaw it according to package directions before rolling out on a floured surface.
- → What can I substitute for heavy cream?
Use half-and-half or additional whole milk for a lighter version. For a richer sauce, substitute with mascarpone or ricotta blended with a bit of milk.
- → How do I prevent a soggy crust?
Preheat your pizza stone or baking sheet thoroughly, use parchment paper for transfer, and brush the crust edges with olive oil before baking to create a moisture barrier.
- → Can I make the garlic cream sauce ahead?
Yes, prepare the sauce up to 2 hours in advance and refrigerate. Reheat gently over low heat before spreading on the dough, adding a splash of milk if needed to thin it.
- → What wine pairs well with this pizza?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy garlic sauce beautifully with their acidity and freshness.
- → How do I know when the pizza is done baking?
Look for a golden-brown crust and cheese that's bubbling and lightly browned on top, typically 12-15 minutes at 475°F. The crust should sound hollow when tapped underneath.