Creamy Garlic White Pizza (Printable Version)

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

# What You'll 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 the oven to 475°F and place a pizza stone or baking sheet inside to heat through.
02 - On a floured work surface, roll out the pizza dough into a 12-inch round. Transfer to parchment paper.
03 - In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in flour and cook for 1 minute. Gradually whisk in milk and cream, then season with 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 the garlic cream sauce evenly over the pizza dough, leaving a 1/2-inch border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for enhanced color and crispness.
07 - Transfer the pizza on parchment paper to the preheated pizza stone or baking sheet. Bake for 12-15 minutes until the crust is golden and cheese is bubbling and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve immediately while hot.

# Expert Advice:

01 -
  • The garlic cream sauce is so silky and rich, it feels like comfort in every bite.
  • It comes together faster than waiting for delivery and tastes infinitely better.
  • You can top it with whatever you have on hand and it still turns out beautifully.
02 -
  • Don't skip preheating the stone or sheet, a hot surface is what gives you that crispy, non-soggy bottom.
  • Whisk the sauce constantly once you add the milk or it will clump up on you and you'll have to start over.
  • Let the dough come to room temperature before rolling or you'll fight it the whole way and end up with thick, uneven spots.
03 -
  • If your dough is too sticky to roll, dust it lightly with flour, but don't overdo it or the crust will turn out dry and tough.
  • Taste the garlic cream sauce before you spread it, if it needs more salt or pepper, now's the time to fix it.
  • Use parchment paper to transfer the pizza, it saves you from wrestling with a floppy dough round and prevents sticking.
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