Save to Pinterest The smell of garlic sizzling in butter can turn any weeknight into something special. I stumbled onto white pizza during a phase when I was tired of tomato sauce on everything, and this creamy garlic version became an instant obsession. The first batch I made, the sauce broke because I rushed the milk in too fast, but even that slightly grainy attempt disappeared in minutes. Now I keep pizza dough in the freezer just so I can pull this together whenever the craving hits. It feels indulgent but comes together faster than delivery.
I made this for friends on a rainy Saturday, and we ate it straight off the cutting board while it was still too hot to handle. Someone suggested adding caramelized onions next time, and that became our new tradition. The creaminess of the sauce with the slight bite of garlic felt like comfort food without the heaviness of red sauce. We went through two pizzas that night and still talked about it weeks later. It became the kind of recipe people ask you to make again.
Ingredients
- Pizza Dough: Fresh dough from the grocery store works beautifully here, or use homemade if you have time, let it come to room temperature for easier rolling.
- Unsalted Butter: The base of the sauce, it carries the garlic flavor and adds richness without overpowering the cream.
- Garlic Cloves: Mince them finely so they melt into the sauce, raw chunks can be harsh, but cooked garlic becomes sweet and mellow.
- All-Purpose Flour: This thickens the sauce into a luscious consistency, cook it for a full minute to avoid any raw flour taste.
- Whole Milk and Heavy Cream: Together they create a sauce that is creamy but not too thick, whole milk keeps it from feeling too heavy.
- Parmesan Cheese: Adds a salty, nutty depth to the sauce and a finishing touch on top for extra flavor.
- Mozzarella Cheese: The star topping, it melts into golden, bubbly pools and gives you those perfect cheese pulls.
- Fresh Parsley: A bright, fresh garnish that cuts through the richness and makes the pizza look as good as it tastes.
- Olive Oil: Brushing the crust with this gives it a beautiful golden color and a slight crispness.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 475°F and let that pizza stone or baking sheet heat up inside. A hot surface is the secret to a crispy bottom crust.
- Roll the Dough:
- On a floured surface, roll your dough into a 12-inch round, working from the center outward. Transfer it to parchment paper so you can easily slide it onto the hot stone later.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add minced garlic and let it cook until fragrant, about a minute. Stir in the flour and cook another minute, then slowly whisk in the milk and cream, adding salt and pepper as you go, simmer and whisk constantly until it thickens, about 2 to 3 minutes, then stir in Parmesan until smooth.
- Sauce the Dough:
- Spread the garlic cream sauce evenly over the dough, leaving a half-inch border for the crust. This edge will puff up and turn golden in the oven.
- Add the Cheese:
- Sprinkle mozzarella generously over the sauce, then add a bit more Parmesan on top. The combo gives you gooey texture and sharp flavor.
- Brush the Crust:
- Use a pastry brush or your fingers to coat the exposed crust with olive oil. This step makes it golden and crisp.
- Bake Until Bubbly:
- Slide the parchment with the pizza onto your hot stone or baking sheet and bake for 12 to 15 minutes. You want the crust golden and the cheese bubbling with brown spots.
- Garnish and Serve:
- Pull it out, scatter fresh parsley over the top if you like, then slice and serve immediately. The first bite is always the best.
Save to Pinterest One evening I added sautéed mushrooms and spinach on a whim, and it turned this into something I would order at a fancy restaurant. My partner said it tasted like the kind of pizza you get at a wood-fired spot in the city. We ate it by candlelight with a glass of cold Pinot Grigio, and it felt like a date night without leaving the house. That is when I realized this recipe was not just easy, it was special.
Customizing Your White Pizza
This base is like a blank canvas, and you can top it with almost anything. I have tried caramelized onions, which add a sweet depth, and thinly sliced tomatoes for a fresh contrast. Arugula tossed on right after baking gives it a peppery bite, and a drizzle of hot honey brings a sweet heat that is addictive. Even leftover roasted vegetables work beautifully. Just remember to keep toppings light so the crust stays crisp.
Getting the Perfect Crust
The key to a crispy, golden crust is high heat and a preheated surface. If you do not have a pizza stone, flip a baking sheet upside down and preheat that instead. I also learned that brushing the crust with olive oil is not optional, it is what gives you that bakery-quality finish. If your oven runs cool, crank it up to 500°F and keep a close eye on it. The difference between a pale crust and a golden one is just a few minutes.
Storing and Reheating Leftovers
White pizza keeps well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. Reheating in the oven at 375°F for about 8 minutes brings back the crispy crust, while the microwave will make it soggy. I have even eaten cold slices straight from the fridge for breakfast, and they are surprisingly good. If you are meal prepping, you can par-bake the crust and store it, then add the sauce and toppings later for a quick dinner.
- Reheat in the oven, not the microwave, to keep the crust crisp.
- Store leftover sauce separately and use it as a pasta topping or dip.
- Freeze unbaked topped pizzas on parchment for a homemade freezer meal.
Save to Pinterest This pizza has become my go-to when I want something cozy but a little fancy, and it never fails to impress. Whether you are feeding a crowd or just treating yourself on a quiet night, it delivers every time.
Recipe FAQs
- → Can I use store-bought pizza dough?
Absolutely. Store-bought pizza dough works perfectly and saves time. Simply thaw if frozen and follow the rolling instructions in the main preparation steps.
- → How do I prevent a soggy crust?
Preheat your pizza stone or baking sheet thoroughly at 475°F before baking. Brush the exposed crust edges with olive oil for extra crispness, and avoid over-spreading the sauce near the edges.
- → What vegetables work well as additions?
Sliced mushrooms, fresh spinach, caramelized onions, and roasted garlic all complement the cream sauce beautifully. Add them before baking for best results.
- → Can I make the garlic cream sauce ahead?
Yes. Prepare the sauce up to 2 hours ahead and refrigerate. Gently reheat over low heat before spreading on the dough, stirring occasionally to maintain smoothness.
- → What wine pairs well with this pizza?
A crisp white wine like Pinot Grigio complements the creamy garlic sauce perfectly. The wine's acidity balances the richness of the cream and cheese.
- → How do I know when the pizza is done baking?
The crust should be golden brown and the cheese bubbling with light browning on top. This typically takes 12-15 minutes at 475°F. Check at the 12-minute mark for your oven.