Save The smell of garlic butter hit me the second I opened the door, and I knew my neighbor was making something good. She invited me in, handed me a slice of white pizza still steaming from the oven, and I forgot all about the tomato sauce I thought pizza required. That creamy garlic base, the way the cheese stretched and pooled in little golden spots—it was a revelation I had to recreate immediately.
I made this for a quiet Friday night with my partner, and we ended up eating the entire thing straight from the pan. We kept pulling off pieces, laughing at how we couldn't stop, and agreeing it was better than any pizzeria version we'd tried. It became our stay-in tradition after that.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully, let it sit at room temperature for 20 minutes before rolling so it stretches without snapping back.
- Unsalted Butter (2 tablespoons): This creates the base for the sauce and carries the garlic flavor through every layer.
- Garlic Cloves (4, finely minced): Fresh garlic is essential here, the jarred stuff just doesn't bloom the same way in butter.
- All-Purpose Flour (2 tablespoons): It thickens the sauce into a creamy coating that clings to the dough instead of pooling.
- Whole Milk (1 cup) and Heavy Cream (1/4 cup): The combination gives you richness without feeling too heavy, and the sauce stays smooth as it bakes.
- Salt (1/4 teaspoon) and Black Pepper (1/4 teaspoon): Just enough to enhance the garlic and cheese without overpowering the creamy sweetness.
- Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stir some into the sauce for depth, then sprinkle more on top for those crispy, salty bits.
- Shredded Mozzarella Cheese (2 cups): The star of the show, it melts into bubbly, golden pools that make every slice irresistible.
- Fresh Parsley (1 tablespoon, chopped): A bright, fresh finish that cuts through the richness and makes the pizza look as good as it tastes.
- Olive Oil: Brushing the crust before baking gives it that golden, crispy edge you want to bite into first.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 475°F and tuck a pizza stone or baking sheet inside to heat up. This step is the secret to a crispy bottom crust that holds up to all that creamy sauce.
- Roll Out the Dough:
- On a floured surface, roll your dough into a 12-inch round, then transfer it onto parchment paper so you can slide it easily into the oven. If the dough keeps shrinking back, let it rest for a few minutes and it will relax.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, add the minced garlic, and cook until it smells incredible, about a minute. Stir in the flour, let it cook for another minute, then slowly whisk in the milk and cream along with salt and pepper, stirring constantly until it thickens into a smooth, velvety sauce, about 2 to 3 minutes, then remove from heat and stir in the Parmesan until it melts in.
- Assemble the Pizza:
- Spread the garlic cream sauce evenly over the dough, leaving a small border for the crust, then scatter the mozzarella on top and finish with a sprinkle of Parmesan. Brush the exposed edge with olive oil for color and crunch.
- Bake Until Golden:
- Slide the pizza, parchment and all, onto the hot stone or sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with little brown spots. Pull it out, sprinkle with parsley, slice, and serve while it's still steaming.
Save I remember bringing this to a potluck and watching people go back for thirds, asking what was in the sauce like it was some guarded secret. It wasn't fancy or complicated, just garlic, cream, and cheese, but the way it all came together made it feel special. That's when I realized the best dishes are often the simplest ones done right.
Topping Ideas to Make It Your Own
After making this a dozen times, I started experimenting with what I had in the fridge. Sautéed mushrooms add an earthy richness, fresh spinach wilts perfectly into the cheese, and caramelized onions bring a sweet contrast to the garlic. Even leftover roasted chicken or crispy bacon bits turn this into a heartier meal without changing the soul of the pizza.
Storing and Reheating
Leftover slices keep well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. I reheat them in a skillet over medium heat with a lid on for a few minutes, it crisps the bottom back up and melts the cheese without drying it out. The microwave works in a pinch, but you lose that perfect texture.
Pairing and Serving Suggestions
This pizza feels indulgent on its own, but a simple arugula salad with lemon and olive oil cuts through the richness beautifully. A crisp white wine like Pinot Grigio or a light lager balances the creaminess without overwhelming your palate. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.
- Add a sprinkle of red pepper flakes for a gentle kick that wakes up the garlic.
- Try swapping half the mozzarella for fontina or provolone for a deeper, nuttier flavor.
- Drizzle a little truffle oil over the finished pizza if you want to make it feel extra special.
Save This pizza has become my go-to when I want something that feels special but doesn't require hours in the kitchen. It's proof that you don't need tomato sauce to make something deeply satisfying and delicious.
Common Questions
- → Can I make the garlic cream sauce ahead of time?
Yes, prepare the sauce up to 2 hours in advance and store it in the refrigerator. Reheat gently over low heat, stirring occasionally, before spreading on the dough. This makes assembly much faster.
- → What's the best way to achieve a crispy crust?
Preheat your pizza stone or baking sheet for at least 15 minutes at 475°F. Brush the crust edges with olive oil before baking, and avoid overloading the pizza with sauce, which can make it soggy.
- → Can I use store-bought pizza dough?
Absolutely. Store-bought dough works perfectly and saves significant preparation time. Let it come to room temperature for 10 minutes before rolling for easier handling.
- → What vegetables pair well with this white pizza?
Sautéed mushrooms, fresh spinach, caramelized onions, and roasted red peppers all complement the garlic cream beautifully. Add them before baking for integrated flavors or after for fresh texture.
- → How do I prevent the sauce from separating?
Whisk constantly while the sauce simmers and ensure it reaches a smooth, thickened consistency before removing from heat. Adding Parmesan at the end helps emulsify and stabilize the sauce.
- → Can this pizza be frozen after baking?
Yes, cool completely, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Reheat in a 350°F oven for 15–20 minutes covered with foil to restore crispness.