Creamy Garlic White Pizza (Printable)

Velvety garlic cream sauce, melted mozzarella, and crispy crust combine in this Italian-American comfort dish.

# 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

# Directions:

01 - Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat. On a floured surface, roll out pizza dough into a 12-inch round and transfer to parchment paper.
02 - 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.
03 - Spread garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border. Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
04 - Brush the exposed crust with olive oil for extra color and crispness. Transfer pizza on parchment to the preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling and lightly browned.
05 - Remove from oven and garnish with fresh parsley if desired. Slice and serve hot.

# Expert Suggestions:

01 -
  • The garlic cream sauce is silky and rich without feeling heavy, coating every bite with flavor.
  • It bakes up with golden, bubbly cheese and a crisp crust that rivals any pizzeria.
  • You can customize it endlessly with vegetables, herbs, or a drizzle of hot honey.
  • It takes only 35 minutes from start to finish, perfect for busy evenings.
02 -
  • Add the milk slowly when making the sauce or it can seize up and turn lumpy, patience here makes all the difference.
  • Preheat your baking surface for at least 20 minutes, a cold stone or sheet will give you a soggy crust.
  • Do not overload the pizza with sauce or cheese, less is more when you want a crisp base.
  • Let the dough rest at room temperature for 15 minutes if it keeps shrinking back when you roll it.
03 -
  • Use a pizza peel dusted with cornmeal to transfer the pizza smoothly onto the stone without sticking.
  • Let the baked pizza rest for 2 minutes before slicing so the cheese sets slightly and does not slide off.
  • Add a pinch of nutmeg to the garlic cream sauce for a subtle warmth that elevates the whole dish.
  • If you love garlic, roast a whole head and squeeze the soft cloves into the sauce for a sweeter, deeper flavor.
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