Save My kitchen smelled like a garlic bread factory the first time I tried making white pizza at home, and honestly, I wasn't mad about it. I'd been craving that creamy, garlicky pie from our neighborhood Italian spot, but it was a rainy Tuesday and I didn't want to leave the house. So I pulled out some dough from the fridge, melted butter in a pan, and started whisking together what I hoped would taste like the real thing. The sauce thickened faster than I expected, and when I spread it on that dough, I knew I was onto something good.
I made this for my friends during a casual Friday hangout, and they kept asking if I'd ordered it from somewhere. One of them even took a photo before taking a slice, which felt like the highest compliment. We ended up making it a monthly tradition, each time adding different toppings like mushrooms or spinach depending on what we had around. That night, with the oven warming the kitchen and everyone laughing over too much cheese, this pizza became more than dinner.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the grocery store bakery section works beautifully here, but if you have homemade, even better since it adds that personal touch and slightly chewier texture.
- Unsalted Butter (2 tablespoons): This is the base of your sauce, and using unsalted lets you control the saltiness perfectly, especially since Parmesan brings its own salty punch.
- Garlic Cloves (4, finely minced): Fresh garlic is non negotiable for this recipe because it blooms in the butter and creates that intoxicating aroma that makes everyone gather in the kitchen.
- All Purpose Flour (2 tablespoons): This thickens the sauce into a luscious, cling to the dough consistency rather than a runny mess.
- Whole Milk (1 cup): Whole milk gives the sauce body and creaminess without being overwhelmingly rich, balancing nicely with the heavy cream.
- Heavy Cream (1/4 cup): Just enough to make the sauce silky and indulgent, turning it into something you would want to lick off the spoon.
- Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine without competing for attention.
- Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Adds a nutty, salty depth to both the sauce and the topping, creating layers of flavor in every bite.
- Shredded Mozzarella Cheese (2 cups): The star of the cheese show, melting into gooey, bubbly perfection with those beautiful browned spots.
- Fresh Parsley (1 tablespoon, optional): A bright, herby finish that cuts through the richness and makes the pizza look like it came from a fancy pizzeria.
- Olive Oil (for brushing): Brushing the crust gives it a golden, crispy edge and a subtle fruity flavor that ties everything together.
Instructions
- Get the Oven Blazing Hot:
- Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. This step is crucial because a hot surface gives you that crispy, pizzeria style crust instead of a soggy bottom.
- Roll Out Your Dough:
- On a floured surface, roll the dough into a 12 inch round, working from the center outward and rotating as you go. Transfer it onto parchment paper so you can easily slide it into the oven later without any sticking drama.
- 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 amazing, about a minute. Stir in the flour and 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, coating consistency in about 2 to 3 minutes, then remove from heat and stir in the Parmesan until melted.
- Spread the Sauce:
- Spoon the garlic cream sauce onto your dough and spread it evenly with the back of a spoon, leaving about a half inch border around the edge for the crust. This border will puff up and turn golden, giving you those perfect pizza edges.
- Load on the Cheese:
- Sprinkle the mozzarella evenly across the sauce, then finish with the extra Parmesan on top. Don't be shy with the cheese because it melts down more than you think and creates those irresistible bubbly, browned spots.
- Brush the Crust:
- Use a pastry brush or your fingers to lightly coat the exposed crust with olive oil. This gives it color, crispness, and a hint of flavor that makes every bite worth it.
- Bake Until Golden:
- Slide the pizza with the parchment paper onto your hot stone or baking sheet and bake for 12 to 15 minutes, watching for a golden crust and bubbling, lightly browned cheese. The smell will tell you when it is ready before the timer does.
- Garnish and Slice:
- Pull it out of the oven, sprinkle with fresh parsley if you have it, and let it cool for just a minute before slicing with a sharp knife or pizza cutter. Serve it hot while the cheese is still stretchy and everyone is hovering around the counter.
Save One evening, my sister came over feeling stressed from work, and I handed her a warm slice of this pizza with a glass of wine. She took one bite, closed her eyes, and said it tasted like a hug. That moment reminded me that food doesn't just fill you up, it can actually shift your whole mood and make a tough day feel manageable again.
Topping Variations to Try
Once you master the basic version, this pizza becomes a blank canvas for whatever you're craving or have hanging out in the fridge. I've added sautéed mushrooms for an earthy richness, wilted spinach for a bit of green, and caramelized onions for a sweet, jammy contrast to the garlic. Sometimes I'll scatter a handful of cherry tomatoes on top before baking, and they burst into little pockets of bright acidity that cut through the cream. A sprinkle of red pepper flakes before serving adds a gentle heat that wakes everything up without overwhelming the creamy base.
Pairing and Serving Suggestions
This pizza is rich and indulgent, so I like to serve it with something light and crisp on the side to balance things out. A simple arugula salad with lemon vinaigrette works perfectly, adding peppery freshness and a little acidity that cuts through the cheese. If you want a drink pairing, a chilled Pinot Grigio or Sauvignon Blanc complements the garlic and cream without competing, and even a light lager or sparkling water with lemon does the trick. I've also served this as an appetizer by cutting it into smaller squares, and it disappears faster than I can refill the platter.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days, though in my house they rarely last that long. When reheating, skip the microwave because it turns the crust soggy and sad. Instead, pop slices in a hot skillet over medium heat for a few minutes until the bottom crisps up and the cheese melts again, or reheat in a 375°F oven for about 10 minutes. The skillet method is my favorite because it brings back that just baked texture and makes leftovers taste almost as good as fresh.
- Store slices separated by parchment paper so they don't stick together in the fridge.
- Freeze extra dough in individual portions so you can make this pizza anytime the craving hits.
- If you made extra garlic cream sauce, save it in a jar and toss it with pasta or drizzle over roasted vegetables.
Save This creamy garlic white pizza has become my go to when I want to impress without stressing, and every time I pull it out of the oven, I'm reminded that sometimes the best meals are the ones you make yourself. I hope it brings as much comfort and joy to your table as it has to mine.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly for this white pizza. It saves time and delivers excellent results. Simply thaw if frozen and follow the rolling and baking instructions as written.
- → How do I prevent a soggy crust?
Use a preheated pizza stone or baking sheet to ensure the bottom crisps properly. Brush the exposed crust edge with olive oil, and avoid overloading with sauce. Baking at 475°F (245°C) is key to achieving that perfect crunch.
- → Can I add vegetables to this white pizza?
Absolutely. Sliced mushrooms, fresh spinach, caramelized onions, or roasted garlic work wonderfully. Add vegetables after spreading the cream sauce but before the cheese for best results.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy garlic flavors beautifully. The acidity cuts through the richness of the sauce and cleanses the palate between bites.
- → How do I store leftovers?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore the crust's crispness and cheese's creaminess.
- → Can I make the garlic cream sauce ahead of time?
Yes, prepare the sauce up to 24 hours in advance and refrigerate. Gently reheat over low heat before spreading on the dough, adding a splash of milk if the sauce has thickened too much.