Creamy Garlic White Pizza

The smell of garlic hitting warm butter always pulls me back to a rainy Thursday when I decided pizza night needed rescuing. I had no tomato sauce, no plan, and a hungry table waiting. That's when I remembered a cream sauce trick from pasta night and thought, why not on pizza? The result was so rich and comforting that now, whenever someone asks what I'm craving, this white pizza is the answer.

I made this for my neighbor once after she mentioned missing her favorite pizzeria back home. She took one bite, closed her eyes, and said it tasted like comfort itself. We ended up sitting on my porch with the whole pie between us, talking until the stars came out. That night taught me that food doesn't just fill you up, it fills the space between people too.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully and saves time, though homemade gives you that extra tender chew if you have a spare hour.
• Unsalted Butter (2 tablespoons): The foundation of your sauce, it carries the garlic flavor without overwhelming it, and unsalted lets you control the seasoning perfectly.
• Garlic Cloves (4, finely minced): Fresh is non-negotiable here, the aroma when it hits the butter is half the magic, and jarred garlic just can't replicate that.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a creamy blanket that clings to every inch of dough without sliding off.
• Whole Milk (1 cup): It creates a silky base that's rich but not heavy, keeping the sauce light enough to let the cheese shine through.
• Heavy Cream (1/4 cup): Just enough to add body and a touch of luxury without turning the sauce into a puddle.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasonings that wake up the garlic and cream, balancing the richness with a gentle bite.
• Grated Parmesan Cheese (1/4 cup for sauce, 2 tablespoons for topping): It melts into the sauce for depth and adds a salty, nutty finish on top when it crisps in the oven.
• Shredded Mozzarella Cheese (2 cups): The star topping, it bubbles and browns beautifully, creating those irresistible stretchy pulls with every slice.
• Fresh Parsley (1 tablespoon, chopped): Optional but lovely, it adds a pop of color and a hint of freshness that cuts through the richness.
• Olive Oil (for brushing): A quick brush on the crust before baking gives it a golden, crackling edge that's impossible to resist.

Instructions

Preheat and Prep Your Oven:

Set your oven to 475°F and slide a pizza stone or baking sheet inside to get screaming hot. This step is crucial for a crisp bottom crust that doesn't turn soggy under all that creamy goodness.

Roll Out the Dough:

On a floured surface, gently roll your dough into a 12-inch round, turning it as you go to keep the shape even. Transfer it onto parchment paper so you can slide the whole thing into the oven without a wrestling match.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle until your kitchen smells like heaven, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream, adding salt and pepper as you go, and keep whisking until it thickens into a smooth, velvety sauce in about 2 to 3 minutes before stirring in the Parmesan.

Spread the Sauce:

Pour the warm garlic cream over your dough, using the back of a spoon to spread it evenly, leaving a half-inch border around the edge. This border will puff up into a beautiful crust with a little olive oil love later.

Add the Cheese:

Scatter the mozzarella generously over the sauce, then sprinkle the extra Parmesan on top for that extra layer of flavor. Don't be shy, cheese is the whole point here.

Brush the Crust:

Use a pastry brush or your fingers to dab olive oil along the exposed edge of dough. It'll turn golden and crispy, giving you that pizzeria-quality finish.

Bake Until Bubbly:

Slide the pizza, parchment and all, onto your hot stone or baking sheet and bake for 12 to 15 minutes. You'll know it's ready when the cheese is bubbling, the crust is golden, and the edges have those lovely browned spots.

Garnish and Serve:

Pull it out, let it rest for a minute, then scatter fresh parsley over the top if you're using it. Slice it up with a sharp knife or pizza cutter and serve while it's still steaming.

Save

There was a night when my brother came over unannounced, stressed from work and barely speaking. I pulled this pizza out of the oven, slid a slice onto his plate, and watched him take that first bite. His shoulders dropped, he smiled for the first time in hours, and we didn't need to say much after that. Sometimes the best thing you can offer someone is a warm meal and a quiet moment together.

How to Customize Your White Pizza

This base is a beautiful blank canvas, and I've tried just about everything on top of it. Sliced mushrooms add earthiness, spinach brings color and a little green goodness, and caramelized onions give it a sweet, mellow depth. I once added crispy bacon because my friend insisted, and honestly, it was a revelation. You can also toss on some arugula right after baking for a peppery bite that cuts through the richness. Just remember to keep toppings light so the crust stays crisp and the sauce doesn't get overwhelmed.

Storing and Reheating Leftovers

White pizza keeps well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. The trick to reheating is using a skillet over medium heat with a lid, it crisps the bottom while gently melting the cheese again, avoiding that microwave sogginess. I've also popped slices back into a 375°F oven for about 8 minutes when I have a little more time. Cold pizza straight from the fridge is tempting, but trust me, a quick reheat brings back that just-baked magic.

Pairing and Serving Suggestions

This pizza feels special enough for a dinner party but casual enough for a solo Friday night. I like to serve it with a simple arugula salad dressed in lemon and olive oil to balance the richness. A crisp white wine like Pinot Grigio or Sauvignon Blanc is perfect if you're pouring drinks, but sparkling water with a squeeze of lime works just as well. If you want a little heat, keep red pepper flakes on the table so everyone can add their own kick.

• Serve with a light green salad to add freshness and contrast.
• Pour a chilled white wine or sparkling water with citrus for balance.
• Keep red pepper flakes nearby for anyone who likes a spicy edge.

Save

This creamy garlic white pizza has earned its place in my regular rotation, and I hope it finds a spot in yours too. There's something deeply satisfying about pulling a bubbling, golden pizza out of your own oven and knowing you made every bit of it from scratch.

Recipe FAQs

→ Can I make the garlic cream sauce ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat it over low heat before spreading on the dough, adding a splash of milk if it's too thick.

→ What's the best way to achieve a crispy crust?

Preheat your pizza stone or baking sheet in a 475°F oven for at least 15 minutes before baking. Brush the crust edges generously with olive oil and bake for 12-15 minutes until golden brown. A pizza stone distributes heat more evenly than a baking sheet.

→ Can I use store-bought dough?

Absolutely. Store-bought pizza dough works perfectly and saves preparation time. Let it come to room temperature for about 10 minutes before rolling to make it easier to stretch and shape.

→ What vegetables pair well with this white pizza?

Spinach, sliced mushrooms, caramelized onions, sun-dried tomatoes, and roasted red peppers all complement the creamy garlic sauce beautifully. Add vegetables before baking for the best flavor integration.

→ How do I prevent the sauce from curdling?

Keep the heat at medium and whisk constantly when adding the milk and cream mixture. Avoid boiling, as high heat can cause dairy to separate. If the sauce breaks, strain it through a fine-mesh sieve and whisk in a tablespoon of cold milk.

→ What wine pairs best with this pizza?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy garlic sauce wonderfully. The wine's acidity cuts through the richness of the cream and cheese, enhancing both flavors.