Creamy Garlic White Pizza (Print Version)

A comforting white pizza with velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust.

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat thoroughly.
02 - On a floured surface, roll out pizza dough into a 12-inch round. Transfer to parchment paper.
03 - In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. 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 sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for enhanced 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 is silky and indulgent without being heavy, coating your mouth in the best possible way.
  • It comes together in about 35 minutes, making it perfect for a weeknight dinner that feels special.
  • The crispy, golden crust contrasts beautifully with the bubbling, gooey cheese on top.
  • Its endlessly adaptable, you can pile on veggies, herbs, or even cooked chicken without losing that creamy magic.
02 -
  • Do not skip preheating the baking surface, a hot stone or sheet is what gives you that pizzeria-quality crisp on the bottom.
  • Whisk the sauce constantly as it thickens, or you will end up with lumps that no amount of stirring will smooth out.
  • Let the pizza rest for a minute after baking so the cheese sets slightly and doesnt slide off in a molten mess when you cut it.
03 -
  • Let your dough come to room temperature before rolling it out, cold dough springs back and fights you every step of the way.
  • Use parchment paper to transfer the pizza, it slides right onto the hot stone without any wrestling or burns.
  • Brush the crust with olive oil just before baking, not after, so it bakes into a golden, crispy shell instead of sitting on top.
  • If your sauce seems too thick, whisk in a tablespoon of milk at a time until it reaches a spreadable consistency.
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