Creamy Garlic White Pizza (Printable Version)

Velvety garlic cream sauce, bubbly mozzarella, and crispy crust combine in this comforting Italian-American classic.

# 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.
02 - On a floured surface, roll out the pizza dough into a 12-inch round. Transfer to a piece of 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 for 1 minute. 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 the garlic cream sauce evenly over the pizza dough, leaving a 1/2-inch border.
05 - Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for extra color and crispness.
07 - Transfer the pizza on parchment to the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Hints:

01 -
  • It tastes like restaurant quality pizza but costs a fraction of the price and you control every ingredient.
  • The garlic cream sauce is so good you might be tempted to eat it with a spoon before it even hits the dough.
  • It comes together in about 35 minutes, making it perfect for weeknight dinners when you want something special without the fuss.
02 -
  • Don't skip preheating the pizza stone or baking sheet because a cold surface will give you a soft, pale crust instead of that crispy, golden base you want.
  • Whisk the sauce constantly once you add the milk and cream or it will clump up and turn lumpy, and nobody wants chunky cream sauce on their pizza.
  • Let the dough come to room temperature before rolling if it has been in the fridge, otherwise it will snap back and refuse to stretch out properly.
03 -
  • Use a pizza peel dusted with cornmeal or semolina to transfer the pizza smoothly onto the hot stone without any sticking or tearing.
  • Let the sauce cool for a minute before spreading it on the dough so it doesn't start cooking the dough prematurely and make it tough.
  • If your oven runs hot, check the pizza a minute or two early because the difference between perfectly golden and slightly burnt happens fast at high heat.
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