Creamy Garlic White Pizza (Printable)

Velvety garlic cream sauce meets bubbly mozzarella on a perfectly crisp crust. 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

# How To Make It:

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 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 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 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 Tips:

01 -
  • It feels indulgent without being fussy, like comfort food that doesn't ask much of you.
  • The garlic cream sauce clings to every bite in a way tomato sauce never quite does.
  • You can have it on the table in about half an hour, even on a weeknight.
  • It's endlessly adaptable, so you can toss on whatever vegetables or herbs you have around.
02 -
  • Don't skip preheating the stone or baking sheet, or your crust will end up pale and soft instead of crisp.
  • Whisk the sauce constantly while it thickens, or you'll end up with lumps that no amount of stirring will fix later.
  • Let the dough rest at room temperature for at least 15 minutes before rolling, or it will fight you the whole way.
03 -
  • Use a pizza stone if you have one, the heat distribution makes a noticeable difference in the crust.
  • Don't overload the pizza with toppings or the center will stay soggy no matter how hot your oven is.
  • Taste your sauce before spreading it and adjust the salt, it should be flavorful on its own.
  • Let the pizza rest for a minute or two after baking so the cheese sets slightly and doesn't slide off when you cut it.
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