Creamy Garlic White Pizza (Printer-friendly)

A luscious white pizza with velvety garlic cream sauce and bubbly mozzarella cheese on a perfectly crisp crust.

# Required Ingredients:

→ 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 Steps:

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, 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, approximately 2 to 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 uncovered.
05 - Sprinkle mozzarella cheese evenly over sauce, then top with additional Parmesan cheese.
06 - Brush exposed crust edge with olive oil for enhanced color and crispness.
07 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12 to 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 Suggestions:

01 -
  • It feels indulgent but comes together faster than waiting for delivery.
  • The garlic cream sauce is so silky and flavorful, you'll want to spoon it straight from the pan.
  • Every bite has that perfect balance of creamy, cheesy, and crispy.
  • It's endlessly adaptable, you can toss on whatever vegetables or herbs you have on hand.
02 -
  • Don't skip preheating the stone or sheet, a cold surface leads to a soggy crust every time.
  • Whisk the sauce constantly as it thickens or you'll end up with lumps that won't smooth out.
  • If the garlic starts to brown too fast, pull the pan off the heat, burnt garlic will make the whole sauce taste bitter.
03 -
  • Let your dough sit at room temperature for 20 minutes before rolling, it'll stretch more easily and won't shrink back.
  • Use a pizza peel dusted with cornmeal or semolina to slide the pizza onto the stone without sticking, it's a game changer.
  • Taste your sauce before spreading it, a tiny pinch more salt or pepper can make all the difference in the final flavor.
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