Creamy Garlic White Pizza (Printable)

Luscious white pizza with velvety garlic cream sauce, bubbly mozzarella, and crispy crust. An easy Italian-American comfort classic.

# Ingredient List:

→ 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

# Steps:

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 the 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, whisking constantly, until thickened, about 2 to 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 around the edges.
05 - Sprinkle mozzarella evenly over the sauce, then top with the 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 to 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 Advice:

01 -
  • The garlic cream sauce clings to every bite without feeling heavy or greasy.
  • It comes together faster than ordering delivery and tastes like something from a fancy pizzeria.
  • You can toss on whatever vegetables are sitting in your fridge and it still works beautifully.
02 -
  • If your sauce looks too thick, whisk in a splash more milk off the heat until it is spreadable but not runny.
  • Do not walk away from the garlic while it cooks in the butter because it goes from fragrant to burnt in seconds.
  • Always preheat your baking surface or the bottom of your crust will never crisp up properly.
03 -
  • Par bake your crust for five minutes before adding toppings if you want an extra crispy base that will not sag in the middle.
  • Use a pizza peel dusted with cornmeal to slide the pizza onto the stone without tearing the parchment.
  • Double the garlic cream sauce and keep half in the fridge for pasta, it is incredible tossed with fettuccine the next day.
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