Creamy Garlic White Pizza

The kitchen smelled like a garlic lovers dream the first time I swapped red sauce for cream on pizza night. I was skeptical at first, but watching that buttery sauce bubble and brown under melted mozzarella changed everything. My husband took one bite and declared it better than our favorite pizzeria downtown. Now its our go-to when we want something cozy but exciting.

I made this for my sisters birthday once, and she asked me to teach her how before she left that night. We stood in the kitchen past midnight, flour everywhere, laughing as we rolled out dough and taste-tested the sauce straight from the pan. She texts me a photo every time she makes it now.

Ingredients

• Pizza Dough (1 pound): Store-bought works beautifully here and saves time, but if you have homemade dough resting in the fridge, even better for flavor and chew.
• Unsalted Butter (2 tablespoons): This is the base of your sauce, lending richness and helping the garlic bloom without burning.
• Garlic Cloves (4, minced): Fresh garlic is non-negotiable, it perfumes the entire sauce and mellows into sweet, savory goodness as it cooks.
• All-Purpose Flour (2 tablespoons): Creates a roux that thickens the sauce into a luscious, spoonable consistency that clings to every bite.
• Whole Milk (1 cup): Adds creaminess without being too heavy, though you can use 2% if thats what you have on hand.
• Heavy Cream (1/4 cup): This is what makes the sauce luxurious and velvety, worth keeping a small carton in the fridge.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine through.
• Parmesan Cheese (1/4 cup grated, plus 2 tablespoons for topping): Adds nutty, salty depth to the sauce and a golden finish on top.
• Mozzarella Cheese (2 cups shredded): The star of the show, melting into bubbly, stretchy perfection.
• Fresh Parsley (1 tablespoon, optional): A bright, herby garnish that makes the pizza look as good as it tastes.
• Olive Oil (for brushing): Brushing the crust gives it a gorgeous golden color and a slight crispness that makes every edge irresistible.

Instructions

Preheat and Prep:

Crank your oven to 475°F and slide a pizza stone or baking sheet inside to get scorching hot. This step is key for a crispy bottom crust that holds up to all that creamy sauce.

Roll the Dough:

On a floured surface, roll your dough into a 12-inch round, turning it often to keep it even. Transfer it onto parchment paper so you can easily slide it into the oven later.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle until fragrant, about a minute. Stir in the flour and cook another minute, then slowly whisk in the milk and cream, adding salt and pepper as you go. Keep whisking until the sauce thickens into a smooth, coat-the-spoon consistency, about 2 to 3 minutes, then stir in the Parmesan until melted.

Assemble the Pizza:

Spread that warm garlic sauce all over the dough, leaving a little border for the crust. Sprinkle the mozzarella evenly, then dust with the extra Parmesan and brush the exposed edge with olive oil.

Bake Until Golden:

Slide the parchment with the pizza onto your hot stone or sheet and bake for 12 to 15 minutes. Youll know its ready when the crust is golden, the cheese is bubbling, and you can smell the garlic from across the room.

Garnish and Serve:

Pull it out, scatter fresh parsley over the top if you like, slice it up with a sharp knife or pizza cutter, and serve immediately while its still steaming.

Save

One rainy Friday, I made this pizza and we ate it on the couch with a bottle of wine, no plates, just napkins and laughter. It became our official bad weather comfort food. Theres something about creamy garlic and melted cheese that makes everything feel right.

Toppings You Can Add

While the classic version is perfect on its own, Ive had fun experimenting with add-ons. Sautéed mushrooms add an earthy richness, fresh spinach wilts beautifully under the cheese, and caramelized onions bring a subtle sweetness that pairs surprisingly well with the garlic. If you like a little heat, a pinch of red pepper flakes before baking wakes everything up.

Pairing Suggestions

This pizza feels indulgent, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon and olive oil cuts through the richness perfectly. For drinks, a chilled Pinot Grigio or Sauvignon Blanc complements the creamy, garlicky flavors without overwhelming them.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. Reheat slices in a hot oven or skillet to bring back that crispy crust, microwaving will make it soggy. If youre planning ahead, you can prep the sauce a day early and store it covered in the fridge, just warm it gently before spreading.

• Store leftover pizza wrapped in foil in the fridge for up to 3 days.
• Reheat in a 400°F oven for 5 to 7 minutes to restore crispness.
• The garlic cream sauce can be made a day ahead and refrigerated until ready to use.

Save

This pizza has become more than a recipe in our house, its a reason to gather, to slow down, and to savor something made with care. I hope it brings you the same kind of comfort and joy it has brought us.

Recipe FAQs

→ Can I make the pizza dough from scratch?

Yes, you can use homemade pizza dough if you prefer. Simply prepare your dough in advance and let it rise according to your dough recipe before rolling and topping.

→ What can I add to customize this pizza?

Consider adding sliced mushrooms, fresh spinach, caramelized onions, or sun-dried tomatoes. A sprinkle of red pepper flakes adds a subtle heat if desired.

→ How do I achieve a crispy crust?

Preheat your pizza stone or baking sheet in a 475°F oven, brush the exposed crust border with olive oil before baking, and bake for 12-15 minutes until golden brown.

→ Can I make the garlic cream sauce ahead of time?

Yes, prepare the sauce up to 2 hours in advance and store it in an airtight container in the refrigerator. Gently reheat it before spreading on the dough.

→ What wine pairs well with this pizza?

A crisp white wine like Pinot Grigio complements the creamy garlic sauce beautifully. The acidity cuts through the richness of the cream and cheese.

→ Is this suitable for a vegetarian diet?

Yes, this pizza is completely vegetarian. All ingredients are plant-based or dairy products with no meat content.