Creamy Garlic White Pizza

The kitchen smelled like a pizzeria had moved in when I decided to skip the red sauce one Thursday night. I had garlic, cream, and a hunch that something rich and pale could work just as well as tomato. My partner walked in, sniffed, and asked if I was making Alfredo, and I realized I kind of was, just flatter and crispier. That first slice, all creamy and golden with cheese bubbling at the edges, convinced us both that white pizza deserved a permanent spot in our rotation.

I made this for a small dinner party once, and everyone went quiet after the first slice. One friend, who always claimed to be a red sauce purist, asked for the recipe before dessert even came out. We ended up eating the whole thing standing around the kitchen island, talking with our mouths full, and I think that's when I realized this pizza has a way of making people stay a little longer.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, or use your own if you have a favorite recipe. Let it come to room temperature before rolling so it doesn't snap back.
• Unsalted Butter (2 tablespoons): This is the base of your sauce and gives it a silky richness that olive oil alone can't match.
• Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable here. It blooms in the butter and fills your kitchen with the kind of smell that makes people wander in asking what's for dinner.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into something spreadable and luscious, not runny.
• Whole Milk (1 cup): Whole milk gives body without being too heavy. I wouldn't go lower in fat here.
• Heavy Cream (1/4 cup): Just enough to make the sauce feel special and cling to the crust.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Adds a nutty, salty depth to both the sauce and the topping.
• Shredded Mozzarella Cheese (2 cups): The star of the show. It melts into those beautiful golden pools you want on a pizza.
• Fresh Parsley (1 tablespoon, optional): A handful of green at the end makes it look like you tried, even if you didn't.
• Olive Oil (for brushing): Brushing the crust edge gives it color and a little extra crispness.

Instructions

Get the Oven Ready:

Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. A hot surface is what gives you that crisp bottom crust.

Roll Out the Dough:

On a floured surface, roll your dough into a 12-inch round, then transfer it onto a piece of parchment paper. This makes it easy to slide onto the hot stone later without any drama.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and cook until it smells amazing, about a minute. Stir in the flour and let it cook for another minute, then slowly whisk in the milk and cream along with the salt and pepper. Keep whisking as it simmers and thickens, about 2 to 3 minutes, then take it off the heat and stir in the Parmesan until it's smooth and glossy.

Spread the Sauce:

Spoon the garlic cream sauce over the dough, spreading it evenly but leaving a little border around the edge for the crust. You want every bite to have sauce, but not so much that it gets soggy.

Add the Cheese:

Scatter the mozzarella over the sauce, then sprinkle the extra Parmesan on top. Don't be shy, cheese is the whole point here.

Brush the Crust:

Use a pastry brush or your fingers to dab olive oil around the exposed edge of the dough. This helps it brown beautifully.

Bake:

Slide the pizza, parchment and all, onto the hot stone or baking sheet. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with little brown spots.

Finish and Serve:

Pull it out of the oven, scatter fresh parsley over the top if you like, then slice and serve while it's still steaming. The first slice is always the hardest to cut and the best to eat.

Save

One winter evening, I made this pizza after a long, gray day and realized halfway through eating it that I'd forgotten to feel tired. Something about the way the garlic and cream and cheese came together made the whole night feel softer. My partner poured wine, we put on music, and suddenly it wasn't just dinner, it was the best part of the day.

What to Add

I've tossed all kinds of things onto this pizza before baking and it's never been a mistake. Sliced mushrooms, fresh spinach, or caramelized onions all work beautifully and add a little more substance without crowding out the creamy garlic flavor. Sometimes I'll scatter a few cherry tomatoes on top, which burst in the oven and add a pop of sweetness that balances the richness. If you like a little heat, a pinch of red pepper flakes stirred into the sauce or sprinkled on top before serving gives it a gentle kick.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, wrapped in foil or tucked into an airtight container. I reheat slices in a skillet over medium heat with a lid on for a few minutes, which crisps the bottom and melts the cheese again without drying it out. The microwave works in a pinch, but the crust will go soft, so the skillet method is worth the extra minute if you have time.

Pairing and Serving

This pizza feels right with a simple green salad dressed in lemon and olive oil, something bright to cut through all that creamy cheese. A crisp white wine like Pinot Grigio or a light beer works beautifully if you're in the mood for a drink. I've also served it with roasted vegetables on the side, though honestly, it's satisfying enough on its own that you don't need much else.

• Pair with a bright, acidic salad to balance the richness.
• Serve with a chilled white wine or sparkling water with lemon.
• Cut into smaller squares for an appetizer at gatherings.

Save

This pizza has become one of those recipes I make when I want something that feels like a hug but doesn't require much effort. I hope it finds a spot in your kitchen the way it has in mine.

Recipe FAQs

→ Can I make the dough from scratch?

Absolutely. Use your favorite pizza dough method or a reliable homemade recipe. Prepare it ahead and let it rise, then roll out about 20 minutes before baking for best results.

→ How do I prevent a soggy crust?

Preheat your pizza stone or baking sheet for at least 10 minutes. Use parchment paper for easy transfer and bake at 475°F to ensure the bottom crisps before the cheese finishes cooking.

→ What if my garlic cream sauce is too thick?

Whisk in a tablespoon of milk at a time until reaching your desired consistency. The sauce will thicken slightly as it cools, so aim for a spreadable consistency while warm.

→ Can I add vegetables to this pizza?

Yes. Sautéed mushrooms, fresh spinach, caramelized onions, or roasted bell peppers work beautifully. Add them after spreading the garlic cream sauce but before the cheese layer.

→ How do I store leftovers?

Refrigerate covered for up to three days. Reheat in a 350°F oven for 8-10 minutes until warmed through, or use a pizza stone to restore crispness to the crust.

→ Is this vegetarian?

Yes, this pizza is fully vegetarian. Ensure your pizza dough is made without lard and verify all dairy products meet your dietary requirements.