Creamy Garlic White Pizza (Printable)

Velvety garlic cream sauce meets bubbly mozzarella on a crispy crust. A comforting Italian-American favorite.

# 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 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 12-15 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 Suggestions:

01 -
  • The garlic cream sauce is silky, rich, and tastes like something youd pay extra for at a fancy restaurant.
  • It comes together in about 35 minutes, so you can skip delivery and still eat sooner.
  • The crispy crust contrasts perfectly with that creamy, cheesy center.
02 -
  • Do not skip preheating the pizza stone or sheet, a hot surface is the secret to avoiding a soggy bottom.
  • Whisk the sauce constantly once you add the milk, or it can seize up and turn lumpy on you.
  • Brush olive oil on the crust before baking, it transforms the edge from pale to beautifully golden.
03 -
  • Let your dough sit at room temperature for 15 minutes before rolling, it becomes much easier to stretch without springing back.
  • Use a microplane to grate your Parmesan finely so it melts seamlessly into the sauce.
  • If your oven runs cool, bump the temperature to 500°F for an even crispier crust.
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