Save My neighbor knocked on my door one Friday evening holding a bottle of wine and asking if I had any dinner plans. I didn't, but my fridge was nearly empty except for pizza dough, garlic, and cheese. Twenty minutes later, we were pulling this white pizza from the oven, and she declared it better than anything we could've ordered. Sometimes the best meals happen when you're not trying too hard.
I started making this for weeknight dinners when I realized that white sauce didn't intimidate me anymore. The first time, I was nervous about the roux, but watching the milk swirl into that buttery garlic base felt like magic. Now it's my go-to when I want something that feels special but doesn't require a trip to three different stores.
Ingredients
- Pizza Dough: Fresh dough from the bakery section works beautifully, but if you have time, homemade dough gives you that airy, chewy texture that makes each bite satisfying.
- Unsalted Butter: This is your flavor base, so use real butter, it makes the sauce silky and rich in a way that oil just can't match.
- Garlic Cloves: Freshly minced garlic blooms in the butter and perfumes your entire kitchen, don't skip this step or use the jarred stuff.
- All-Purpose Flour: Just enough to thicken the sauce without making it pasty, whisk it well so no lumps sneak through.
- Whole Milk: The backbone of your cream sauce, it adds body without being too heavy, though you can use 2% in a pinch.
- Heavy Cream: A small pour makes everything luscious and helps the sauce cling to the dough beautifully.
- Parmesan Cheese: Freshly grated melts into the sauce and adds a nutty, salty depth that pre-grated just doesn't deliver.
- Mozzarella Cheese: This is what gives you those glorious cheese pulls, use low-moisture mozzarella for the best melt and browning.
- Fresh Parsley: A handful of chopped parsley at the end brightens everything and makes it look like you know what you're doing.
- Olive Oil: Brushing the crust before baking turns it golden and crisp, like the edges of a perfect garlic bread.
Instructions
- Get the Oven Ready:
- Preheat your oven to 475°F and tuck a pizza stone or baking sheet inside to heat up. This step is crucial, that hot surface is what gives you a crisp bottom crust instead of a sad, floppy one.
- Shape the Dough:
- On a floured countertop, roll your dough into a 12-inch round, working from the center outward. Transfer it onto parchment paper so you can slide the whole thing into the oven without a wrestling match.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add the garlic and let it sizzle until your kitchen smells like an Italian restaurant. Stir in the flour and cook for a minute, then slowly whisk in the milk and cream, adding salt and pepper as it thickens into a velvety sauce.
- Finish the Sauce:
- Once the sauce coats the back of a spoon, pull it off the heat and stir in the Parmesan until it melts into glossy perfection. Taste it now, this is your moment to adjust seasoning.
- Sauce the Dough:
- Spread the garlic cream evenly across the dough, leaving a half-inch border for that classic crust. Don't overdo it or the center will get soggy.
- Add the Cheese:
- Scatter mozzarella generously over the sauce, then dust with extra Parmesan for deeper flavor and golden spots. This is where the magic happens.
- Prep the Crust:
- Brush olive oil around the exposed edge of dough, this little trick turns it beautifully golden and crisp. It's the kind of detail that makes people think you've been making pizza for years.
- Bake:
- Slide the pizza, still on parchment, onto your hot stone or sheet and bake for 12 to 15 minutes. You'll know it's ready when the cheese bubbles and browns in spots and the crust turns golden.
- Garnish and Serve:
- Pull it from the oven, scatter fresh parsley over the top, slice it up, and serve it hot. The first slice is always the hardest to wait for.
Save The night I served this to a group of friends, someone asked if I'd gone to culinary school. I laughed and told them it was just butter, garlic, and confidence. That's when I realized this pizza had become more than dinner, it was proof that home cooking can feel like an occasion without the stress.
How to Store and Reheat
Leftover slices keep well in the fridge for up to three days if you wrap them tightly in foil or store them in an airtight container. I reheat mine in a skillet over medium heat with a lid on for a few minutes, it crisps the bottom and melts the cheese without drying it out. The microwave works in a pinch, but you'll lose that crispy crust magic.
Variations to Try
Once you've mastered the base, this pizza becomes a canvas for whatever you're craving. I've added sautéed mushrooms and caramelized onions for an earthy version, folded in fresh spinach for color and nutrition, and even scattered crispy bacon on top when I wanted something more indulgent. A sprinkle of red pepper flakes gives it a gentle kick, and swapping in fontina or Gruyère instead of mozzarella makes it feel fancy.
Pairing and Serving Ideas
This white pizza shines alongside a simple arugula salad dressed with lemon and olive oil, the peppery greens cut through the richness perfectly. A chilled Pinot Grigio or a light lager complements the creamy garlic without overwhelming it. If you're serving a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.
- Serve with a side of marinara for dipping if anyone misses red sauce
- Pair with roasted vegetables or a Caesar salad for a complete meal
- Offer crushed red pepper and extra Parmesan at the table for guests to customize
Save This pizza has earned a permanent spot in my weekly rotation, not because it's complicated, but because it never fails to make dinner feel a little more special. I hope it does the same for you.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly for this white pizza. Thaw it according to package directions before rolling out, or use refrigerated dough for the best results.
- → How do I achieve a crispy crust?
Preheat your pizza stone or baking sheet in the oven before adding the pizza. Brush the exposed crust edges with olive oil and bake at 475°F (245°C) for 12-15 minutes until golden brown.
- → What vegetables pair well with this white pizza?
Sautéed mushrooms, fresh spinach, caramelized onions, roasted red peppers, and sun-dried tomatoes all complement the garlic cream sauce beautifully. Add them before baking for best results.
- → Can I make the garlic cream sauce ahead?
Yes, prepare the garlic cream sauce up to 2 hours in advance and refrigerate. Reheat gently over low heat, stirring occasionally, before spreading on the dough.
- → What wine pairs well with this pizza?
A crisp white wine like Pinot Grigio complements the creamy garlic flavors beautifully. Alternatively, a light Sauvignon Blanc or Vermentino work wonderfully.
- → How do I prevent the cream sauce from separating?
Whisk constantly while adding the milk and cream mixture to create a smooth sauce. Keep heat at medium and avoid boiling, which can cause the dairy to separate.