Save My kitchen smelled like a garlic lovers dream the night I decided to skip the tomato sauce entirely. I had been craving pizza but wanted something different, something creamy and rich that didnt rely on the usual marinara base. With a tub of heavy cream in the fridge and a head of garlic on the counter, I whisked together a simple sauce that clung to every bite like velvet. The result was so good that I ate three slices standing at the counter, barely letting it cool.
I made this for friends one Friday night when everyone was tired of the same old takeout rotation. As the pizza baked, the smell of roasted garlic filled the apartment, and by the time I sliced it, everyone had gathered around the kitchen island with plates in hand. One friend, who claimed to hate white sauce, went back for seconds without a word. That quiet victory told me everything I needed to know about this recipe.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the store works beautifully here, but if you have time to make your own, the slight chew and flavor depth are worth it.
- Unsalted Butter (2 tablespoons): This is the base of your sauce, bringing richness and helping the garlic bloom without burning.
- Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable, it mellows as it cooks and infuses the entire sauce with its sweet, pungent warmth.
- All-Purpose Flour (2 tablespoons): This thickens the sauce into a creamy, spoonable consistency that clings to the dough instead of pooling.
- Whole Milk (1 cup): Provides body and a subtle sweetness that balances the garlic and cheese.
- Heavy Cream (1/4 cup): Adds luxurious richness and helps the sauce coat the back of a spoon perfectly.
- Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine without competing.
- Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce for depth, then sprinkled on top for a salty, nutty finish.
- Shredded Mozzarella Cheese (2 cups): Melts into golden, bubbly pools that stretch with every slice.
- Fresh Parsley (1 tablespoon, chopped): A bright, herbaceous garnish that cuts through the richness and adds a pop of color.
- Olive Oil (for brushing): Brushed on the crust edge, it crisps up beautifully and adds a hint of fruity flavor.
Instructions
- Get the Oven Hot:
- Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. A hot surface is the secret to a crisp, non-soggy crust.
- Shape the Dough:
- On a floured counter, roll your dough into a 12-inch round, turning it as you go to keep the thickness even. Set it on a piece of parchment paper so you can slide it easily into the oven later.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle until fragrant, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream, followed by salt and pepper, whisking constantly until the sauce thickens, about 2 to 3 minutes. Remove from heat and stir in the Parmesan until the sauce is smooth and glossy.
- Dress the Dough:
- Spread the garlic cream sauce evenly over the dough, leaving a small border around the edge for the crust. Sprinkle the mozzarella over the sauce, then scatter the extra Parmesan on top.
- Brush the Crust:
- Use a pastry brush or your fingers to coat the exposed crust edge with olive oil. This gives it a golden, crispy finish that you will want to eat first.
- Bake Until Bubbly:
- Slide the pizza, still on the parchment, onto the hot stone or baking sheet. Bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling with a few brown spots.
- Garnish and Slice:
- Pull the pizza from the oven, scatter fresh parsley over the top if you like, and let it cool for a minute before slicing. Serve it hot and watch it disappear.
Save The first time I pulled this pizza out of the oven, I realized it wasnt just dinner, it was the kind of meal that makes people linger at the table. My neighbor, who had stopped by to borrow a measuring cup, ended up staying for a slice and then another, asking for the recipe before she even left. That is when I knew this wasnt just good, it was the kind of good that gets texted about the next day.
How to Store and Reheat
Leftover slices keep well in an airtight container in the fridge for up to three days. I like to reheat them in a skillet over medium heat, covered, so the crust crisps up again and the cheese gets melty without drying out. The microwave works in a pinch, but you will lose that crispy edge that makes this pizza so satisfying.
Ways to Make It Your Own
This pizza loves company, so feel free to pile on sliced mushrooms, fresh spinach, or caramelized onions before baking. I have also added cooked chicken, crumbled bacon, and even artichoke hearts with great success. A pinch of red pepper flakes stirred into the sauce or sprinkled on top adds a subtle warmth that plays beautifully against the creamy base.
Pairing and Serving Ideas
This pizza pairs wonderfully with a crisp, chilled Pinot Grigio or a light lager if you prefer beer. I often serve it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. If you are feeding a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.
- Serve with a bright, lemony arugula salad to balance the creamy richness.
- Pour a glass of Pinot Grigio or Sauvignon Blanc for a crisp, refreshing contrast.
- Cut into small squares for a party-friendly appetizer that will vanish before your eyes.
Save This pizza has become my go-to when I want comfort without the heaviness of tomato sauce. It is proof that sometimes the best meals come from trusting your cravings and letting a few simple ingredients shine.
Recipe FAQ
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly and saves time. Thaw it according to package directions before rolling and topping.
- → How do I prevent a soggy crust?
Brush the crust with olive oil before adding toppings and use a preheated pizza stone. Avoid over-spreading the sauce and ensure even distribution.
- → Can I make the garlic cream sauce ahead?
Absolutely. Prepare the sauce up to 2 days in advance and refrigerate. Reheat gently over low heat, stirring frequently, before spreading on dough.
- → What vegetables pair well with this pizza?
Sautéed mushrooms, fresh spinach, caramelized onions, roasted red peppers, and sun-dried tomatoes all complement the creamy garlic flavor beautifully.
- → How should I store leftovers?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.