Creamy Garlic White Pizza (Printer-Friendly)

Velvety garlic cream sauce, bubbling mozzarella, and crisp crust create this comforting Italian-American favorite.

# 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 Make It:

01 - Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
02 - On a floured surface, roll out the 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 for 1 minute more. Gradually whisk in milk and cream, then add salt and pepper. Simmer while whisking constantly until thickened, about 2 to 3 minutes. Remove from heat and stir in Parmesan cheese until smooth.
04 - Spread the garlic cream sauce evenly over the pizza dough, leaving a 1/2-inch border.
05 - Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for extra color and crispness.
07 - Transfer the pizza on parchment to the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Tips:

01 -
  • The garlic cream sauce clings to every bite without making the crust soggy, which took me three tries to figure out.
  • It's rich enough to feel like a treat but simple enough to pull off on a weeknight when you're craving something homemade.
  • You can taste every ingredient clearly, the butter, the Parmesan, the slight bite of garlic, instead of everything drowning under tomato.
  • It reheats beautifully the next day, which is rare for pizza and makes leftovers actually exciting.
02 -
  • Whisk the milk in slowly when making the sauce, or it will seize up into a lumpy mess that's nearly impossible to save.
  • Let your dough come to room temperature before rolling, or it will shrink back every time you try to stretch it and you'll end up with a thick, doughy center.
  • Don't overload the pizza with sauce, a thin, even layer is enough, and too much will make the crust soggy and sad.
03 -
  • Use a pizza stone if you have one, it makes the bottom crisp in a way a regular baking sheet just can't match.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes sharper and more alive.
  • If your sauce breaks or gets grainy, pull it off the heat and whisk in a tablespoon of cold milk, it usually comes back together.
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