Creamy Garlic White Pizza (Print Version)

Indulgent white pizza topped with silky garlic cream sauce, bubbling mozzarella, and golden crust. Vegetarian comfort in 35 minutes.

# 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

# How To Make:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat.
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 for 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 extra 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 and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Advice:

01 -
  • The garlic cream sauce clings to every bite without making the crust soggy
  • It comes together faster than waiting for delivery and tastes like you spent all day on it
  • The golden, crispy edges give you that pizzeria quality right at home
  • It's endlessly adaptable to whatever vegetables or herbs you have on hand
02 -
  • Preheating your baking surface is non-negotiable, a cold pan makes for a soggy bottom every time
  • Don't rush the sauce, let it thicken properly or it will slide right off the dough and pool in the center
  • Use parchment paper to transfer the pizza, it saves you from dough sticking and tearing disasters
  • Brushing the crust with olive oil before baking makes all the difference in color and texture
03 -
  • Let your dough come to room temperature before rolling, it stretches easier and won't snap back stubbornly
  • Whisk the sauce constantly while it thickens to avoid lumps and scorching on the bottom
  • For an even crispier crust, prebake the dough for 3 minutes before adding sauce and toppings
  • Use a pizza cutter or sharp chef's knife to slice cleanly through the melted cheese without dragging
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