Creamy Garlic White Pizza

The smell of garlic sizzling in butter is what hooked me on white pizza in the first place. I'd always been a tomato sauce loyalist until a neighbor invited me over for dinner one Thursday and served something that looked deceptively plain but tasted like silk and comfort all at once. The next weekend, I attempted my own version, and while my first garlic cream sauce broke into a grainy mess, I learned quickly that patience and a good whisk are your best friends. Now it's the pizza I make when I want something that feels indulgent without the fuss of complicated toppings.

I made this for my sister's birthday last spring because she'd mentioned offhand that she missed the white pizza from a place near our old apartment that had closed. She took one bite and got quiet, which is her version of a compliment. We ate the whole thing standing in the kitchen, pulling slices straight from the pan and laughing about how we used to split a medium every Friday night. It's funny how a handful of everyday ingredients can bring a moment like that back so vividly.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the grocery store bakery section works beautifully here, just let it sit at room temperature for 20 minutes so it rolls out without snapping back.
• Unsalted Butter (2 tablespoons): This is the base of your sauce, and using unsalted lets you control the saltiness since Parmesan and mozzarella both add their own.
• Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable, the jarred stuff turns bitter when you cook it this way, and you'll taste the difference.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a creamy coating instead of a runny puddle, stir it in well so you don't get lumps.
• Whole Milk (1 cup): Whole milk gives you the body you need without being as heavy as all cream, though you can use 2% in a pinch if that's what you have.
• Heavy Cream (1/4 cup): Just enough to make the sauce luxurious and glossy, this is where the silky texture comes from.
• Salt and Black Pepper (1/4 teaspoon each): Season the sauce itself so every spoonful tastes balanced, don't rely on the cheese alone to do the work.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): The first portion melts into the sauce and thickens it, the second sprinkles on top for those crispy, salty bits that brown in the oven.
• Shredded Mozzarella Cheese (2 cups): Low-moisture mozzarella melts into those beautiful bubbles without making your pizza swim in liquid.
• Fresh Parsley (1 tablespoon, chopped, optional): A handful of green at the end brightens everything up and makes it look like you put in more effort than you did.
• Olive Oil (for brushing): Brushing the crust edge gives it color and a subtle richness that makes each bite feel finished.

Instructions

Preheat and Prep Your Surface:

Get your oven to 475°F and slide a pizza stone or baking sheet inside to heat up while you work. A hot surface is the secret to a crisp bottom, and it's worth the wait.

Roll Out the Dough:

On a floured counter, roll your dough into a 12-inch round, turning it a quarter turn every few rolls so it stays even. Transfer it onto parchment paper so you can slide the whole thing into the oven later without drama.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and let it cook until it smells sweet and toasty, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream, adding salt and pepper as you go, and keep whisking until the sauce thickens into something that coats the back of a spoon, about 2 to 3 minutes. Pull it off the heat and stir in the Parmesan until it melts into a smooth, glossy sauce.

Spread the Sauce:

Spoon the garlic cream over your dough, spreading it evenly with the back of the spoon and leaving a half-inch border around the edge. That border will puff up and turn golden, so don't skip it.

Add the Cheese:

Scatter the mozzarella evenly over the sauce, then sprinkle the extra Parmesan on top. The mozzarella will melt into pools, and the Parmesan will crisp up in spots, which is exactly what you want.

Brush the Crust:

Use a pastry brush or your fingers to dab olive oil along the exposed crust edge. This step makes it golden and gives it a slight chew that contrasts with the creamy center.

Bake Until Bubbly:

Slide the parchment with the pizza onto your hot stone or sheet and bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling with brown spots. Your kitchen will smell incredible.

Garnish and Serve:

Pull it out, scatter fresh parsley over the top if you're using it, then slice and serve while it's still hot. The first slice is always the hardest to wait for.

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One evening I made this for a friend who'd had a rough week, and we ate it on the couch with a bottle of wine and no plates. She said it tasted like a hug, which is maybe the best compliment food can get. I've made it dozens of times since, but that night stands out because it reminded me that cooking for someone doesn't have to be fancy to matter.

How to Store and Reheat

Leftover slices keep well in an airtight container in the fridge for up to three days, and I've found that reheating them in a skillet over medium heat brings the crust back to life better than the microwave ever could. Just cover the pan with a lid for a minute so the cheese melts again while the bottom crisps up. If you want to freeze it, wrap individual slices in foil and then slide them into a freezer bag, they'll keep for about a month and reheat straight from frozen in a 375°F oven for 10 minutes.

Ways to Make It Your Own

I've added sautéed mushrooms and spinach before, and both work beautifully because they don't release too much water and they complement the creaminess without competing. Caramelized onions are another favorite, sweet and soft and perfect with the garlic. If you like a little heat, a pinch of red pepper flakes either in the sauce or sprinkled on top before baking adds just enough kick without overwhelming the other flavors.

Serving Suggestions and Pairings

This pizza is rich enough to be the main event, but a simple arugula salad with lemon and olive oil cuts through the creaminess and makes the meal feel complete. I also love serving it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, something bright and acidic that balances all that cheese and butter.

• A handful of arugula tossed on top right after baking adds peppery freshness and makes it feel a little fancy.
• Serve it with a side of roasted vegetables like zucchini or bell peppers if you want to stretch the meal further.
• If you're feeding kids, cut it into smaller squares instead of wedges, they're easier to handle and somehow taste better that way.

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This pizza has become one of those recipes I turn to when I want something that feels special but doesn't ask too much of me. I hope it finds a place in your rotation the way it has in mine.

Frequently Asked Recipe Questions

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly for this white pizza. Simply thaw if frozen and allow it to come to room temperature before rolling out for easier handling.

→ How do I prevent the crust from becoming soggy?

Ensure your oven and pizza stone are fully preheated to 475°F. Brush the crust edges with olive oil before baking, and spread the cream sauce leaving a small border to prevent excess moisture from reaching the edges.

→ What vegetables pair well with this white pizza?

Sliced mushrooms, fresh spinach, caramelized onions, sun-dried tomatoes, and roasted bell peppers all complement the creamy garlic sauce beautifully. Add vegetables before the cheese layer.

→ How do I know when the pizza is done baking?

The pizza is ready when the crust is golden brown and the cheese is bubbling with light brown spots on top. This typically takes 12-15 minutes at 475°F. Check at the 12-minute mark.

→ Can I make the garlic cream sauce ahead of time?

Yes, prepare the sauce up to 24 hours in advance and refrigerate in an airtight container. Reheat gently over low heat, stirring occasionally, before spreading on the dough.

→ What wine pairs best with this pizza?

A crisp white wine like Pinot Grigio complements the creamy garlic flavors perfectly. Alternatively, try Sauvignon Blanc or a light Chardonnay for excellent pairing options.