Creamy Garlic White Pizza (Print)

Luscious white pizza with garlic cream sauce, bubbly mozzarella, and perfectly crisp crust. A comforting Italian-American twist.

# 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 oven to 475°F and place a 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, about 1 minute. Stir in flour and cook 1 minute more. 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 the edges.
05 - Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust border 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.

# Helpful Hints:

01 -
  • The garlic cream sauce is silky and rich without feeling heavy, and it clings to every bite.
  • It comes together faster than ordering delivery, and your kitchen will smell like an Italian dream.
  • You can dress it up or keep it simple, and it still tastes like you spent hours on it.
02 -
  • If your sauce breaks or looks grainy, you added the milk too fast, next time whisk it in slowly and keep the heat medium.
  • A wet dough will give you a soggy pizza, so make sure your sauce isn't too thin and your cheese isn't fresh mozzarella unless you pat it dry first.
  • Don't skip preheating the baking surface, it's the difference between crispy and floppy.
03 -
  • If your sauce thickens too much, whisk in a tablespoon of milk at a time until it's spreadable again.
  • For a deeper garlic flavor, roast a whole head of garlic beforehand and mash it into the sauce.
  • Always taste your sauce before spreading it, you can adjust salt and pepper now but not after it's baked.
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