Creamy Garlic White Pizza (Printable)

A velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust make this white pizza a comforting Italian-American favorite.

# What You 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 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 small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook 1 minute more. 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 cheese evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust border 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 with light browning.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot immediately.

# Expert Advice:

01 -
  • It comes together in about half an hour, making it perfect for weeknight indulgence without the wait.
  • The creamy garlic sauce feels like a warm hug in every bite, especially on chilly evenings.
  • You can customize the toppings endlessly while keeping that luscious base intact.
  • It impresses guests but requires nothing fancy, just simple ingredients done right.
02 -
  • Preheating your stone or baking sheet is the difference between a crisp crust and a floppy one, so don't skip that step even if you're impatient.
  • Whisk the sauce constantly as it thickens or you'll end up with lumps, and nobody wants chunky cream sauce on their pizza.
  • Let the dough come to room temperature for about 15 minutes if it's been in the fridge, it'll roll out much easier and won't shrink back.
03 -
  • Use a pizza peel dusted with cornmeal if you have one, it makes transferring the pizza onto the hot stone smooth and prevents sticking.
  • If your sauce feels too thick, whisk in a splash more milk off the heat until it's just pourable, it'll spread more easily that way.
  • Rotate the pizza halfway through baking if your oven has hot spots, it ensures even browning and prevents one side from burning.
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