Pin It My husband walked into the kitchen one Thursday night and announced he was tired of red sauce. I stared at him, spatula in hand, tomato paste already open on the counter. Instead of arguing, I grabbed butter and garlic and made this up as I went. The smell of toasted garlic in cream filled the kitchen so fast he stopped complaining and started hovering by the oven. That pizza disappeared in under ten minutes.
I made this for my sister during one of her late study nights in college. She was knee deep in textbooks and living off instant noodles, so I showed up with a homemade white pizza still warm in the box. She took one bite, closed her eyes, and said it tasted like an actual break from stress. We ate the whole thing on her dorm room floor while she told me about her chemistry final.
Ingredients
- Pizza Dough: Fresh dough from the bakery section works beautifully here, just let it sit at room temperature for twenty minutes so it stretches without snapping back.
- Unsalted Butter: This is the base of your cream sauce, and using unsalted lets you control the saltiness since Parmesan and mozzarella both bring their own.
- Garlic Cloves: Mince them finely so they melt into the sauce instead of burning in spots, and do not skip the step where they bloom in the butter.
- All Purpose Flour: It thickens the sauce into a velvety coating that will not slide off the dough or puddle in the center.
- Whole Milk: Adds body without making the sauce too rich, though you can use two percent if that is what you have open.
- Heavy Cream: Just a quarter cup turns the sauce luscious and helps it brown lightly in the oven.
- Parmesan Cheese: Use the real stuff, freshly grated, because the pre shredded kind will not melt as smoothly into the sauce.
- Mozzarella Cheese: Shred it yourself from a block for the stretchiest, bubbliest topping that actually melts instead of turning rubbery.
- Fresh Parsley: A handful of chopped parsley at the end adds a pop of color and a hint of freshness that balances all that cheese.
- Olive Oil: Brushing the crust before baking gives you that golden, crispy edge that crackles when you bite into it.
Instructions
- Preheat Your Oven High:
- Crank the oven to 475 degrees and let your pizza stone or baking sheet heat up inside for at least fifteen minutes. A screaming hot surface is what gives you that crisp bottom crust instead of a soggy middle.
- Roll Out the Dough:
- Flour your counter lightly and roll the dough into a twelve inch round, working from the center outward. If it keeps shrinking back, let it rest for five minutes and try again.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, add the minced garlic, and stir until it smells nutty and sweet, about a minute. Sprinkle in the flour, whisk it smooth, then slowly pour in the milk and cream while whisking constantly so no lumps form, and let it bubble gently until it coats the back of a spoon.
- Stir in the Parmesan:
- Pull the saucepan off the heat and whisk in the Parmesan until the sauce turns silky and smooth. Taste it now and adjust the salt if needed.
- Spread the Sauce:
- Spoon the garlic cream sauce onto your rolled dough and spread it evenly with the back of a spoon, leaving a half inch border for the crust. Do not flood it or the center will stay soggy.
- Add the Cheese:
- Scatter the shredded mozzarella evenly over the sauce, then sprinkle the extra Parmesan on top for those crispy, golden bits. Brush the exposed crust edge with olive oil for color and crunch.
- Bake Until Bubbly:
- Slide the pizza, still on parchment, onto your hot stone or sheet and bake for twelve to fifteen minutes. You will know it is done when the cheese is bubbling furiously and the crust edges are deep golden brown.
- Garnish and Slice:
- Pull it out, scatter fresh parsley over the top if you have it, and let it cool for just a minute before slicing. Serve it hot while the cheese is still stretchy.
Pin It I brought this to a potluck once where everyone else had ordered takeout or bought grocery store trays. My friend Kate took a slice, then another, then came back to ask if I had written the recipe down anywhere. She said it tasted like the kind of thing you would drive across town for, and I realized that sometimes the simplest idea, cream and garlic and good cheese, is what people remember.
What to Add for Extra Flavor
I have thrown caramelized onions, sautéed mushrooms, and even leftover roasted chicken onto this pizza and it has never disappointed. Spinach wilts beautifully into the cream sauce if you scatter it on before the cheese, and a handful of sun dried tomatoes adds a sweet tang that cuts through the richness. If you like a little heat, a pinch of red pepper flakes over the finished pizza wakes everything up without overwhelming the garlic.
How to Store and Reheat
Leftover slices keep in the fridge for up to three days wrapped tightly in foil or stored in an airtight container. I reheat them in a skillet over medium heat with a lid on for a few minutes, which crisps the bottom back up and melts the cheese without drying it out. The microwave works in a pinch, but the crust will lose its crunch and turn chewy.
Pairing and Serving Ideas
This pizza feels like a meal on its own, but a simple arugula salad with lemon and olive oil balances the richness and adds a peppery bite. I have also served it with a bowl of tomato soup on the side, which sounds backwards but tastes like comfort in every spoonful. A crisp white wine like Pinot Grigio or a light lager cuts through the cream and makes it feel a little more special, even on a weeknight.
- Let the dough come to room temperature before rolling or it will fight you the whole way.
- Invest in a pizza stone if you make this often, the crust will thank you every single time.
- Taste your sauce before it goes on the dough so you can fix the seasoning while it is still easy.
Pin It This pizza has become my go to whenever I want something that feels indulgent but does not require all day in the kitchen. It is proof that you do not need tomato sauce or a dozen toppings to make something worth sharing.
Recipe FAQs
- → Can I make the pizza dough from scratch?
Absolutely. You can prepare homemade dough using basic flour, water, yeast, salt, and olive oil, allowing time for rising. Alternatively, store-bought dough works beautifully for this preparation and saves time.
- → What makes the garlic cream sauce smooth and creamy?
The sauce achieves its velvety texture through a combination of butter, flour as a thickening agent, and the richness of whole milk blended with heavy cream. Whisking constantly while simmering ensures a lump-free, silky consistency.
- → How do I prevent a soggy crust?
Preheating your pizza stone or baking sheet ensures the bottom crust crisps properly. Brushing the crust edges with olive oil adds extra color and crunch. Avoid overloading with sauce, which can weigh down the dough.
- → Can I add vegetables to this pizza?
Yes, vegetables like sautéed mushrooms, fresh spinach, caramelized onions, or roasted red peppers complement the creamy sauce beautifully. Layer them beneath the cheese for even distribution and proper cooking.
- → What wine pairs well with white pizza?
A crisp white wine like Pinot Grigio cuts through the richness of the cream sauce and cheese, providing a refreshing contrast. Alternatively, Sauvignon Blanc or Vermentino work wonderfully.
- → How long can I store leftovers?
Refrigerate leftover pizza in an airtight container for up to three days. Reheat in a 375°F oven for about five minutes to restore crispness, or enjoy it cold the next day.