Creamy Garlic White Pizza

The smell of garlic sizzling in butter is what convinced me white pizza was worth the hype. I'd always been a red sauce loyalist until a friend brought one to a dinner party, and I couldn't stop going back for another slice. The creamy base, the way the cheese stretched and bubbled into golden pools, it felt indulgent without being heavy. I tried making it at home the following weekend, and even though my first sauce turned out a little too thick, it still disappeared in minutes.

I made this for my sister once when she was having a rough week, and she told me it tasted like comfort in pizza form. We sat on the couch with the whole thing between us, pulling slices apart while they were still too hot to eat properly. She kept saying she couldn't believe I'd made the sauce from scratch, like it was some kind of magic trick. It wasn't, but watching her relax with every bite felt pretty close.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, just let it come to room temperature for easier stretching and a softer bite.
• Unsalted Butter (2 tablespoons): The base of your sauce, it gives the garlic a mellow sweetness as it melts and blooms in the pan.
• Garlic Cloves (4, finely minced): Fresh is non-negotiable, it fills your kitchen with warmth and makes the sauce taste alive.
• All-Purpose Flour (2 tablespoons): This thickens the cream into a velvety coating that clings to every inch of dough.
• Whole Milk (1 cup): Adds body without making the sauce too heavy, keep it at room temp if you can to avoid clumping.
• Heavy Cream (1/4 cup): Just enough to make the sauce luxurious and glossy.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine through.
• Grated Parmesan Cheese (1/4 cup for sauce, 2 tablespoons for topping): Adds a nutty, salty depth that balances the richness perfectly.
• Shredded Mozzarella Cheese (2 cups): The star of the show, it melts into bubbly, golden pools that pull apart in beautiful strings.
• Fresh Parsley (1 tablespoon, chopped): Optional, but a sprinkle at the end brightens everything up and adds a pop of color.
• Olive Oil (for brushing): A light brush on the crust gives it a gorgeous golden finish and a hint of fruity flavor.

Instructions

Preheat Your Oven:

Set it to 475°F (245°C) and slide a pizza stone or baking sheet inside to get blazing hot. This step is what gives you that crispy, pizzeria-style bottom.

Roll Out the Dough:

On a floured surface, gently stretch and roll your dough into a 12-inch round, then transfer it onto parchment paper so it's easy to move later. Don't stress if it's not a perfect circle, rustic shapes have their own charm.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, add the minced garlic, and let it cook until it smells incredible, about a minute. Stir in the flour, let it cook for another minute, then slowly whisk in the milk and cream along with salt and pepper, stirring constantly until it thickens into a smooth, creamy sauce (2 to 3 minutes). Pull it off the heat and stir in the Parmesan until it melts into the sauce.

Spread the Sauce:

Spoon the garlic cream over your dough, spreading it evenly and leaving a half-inch border around the edge for the crust. This border will puff up and turn golden in the oven.

Add the Cheese:

Scatter the mozzarella over the sauce, then sprinkle the extra Parmesan on top for added flavor and color. Don't skimp, this is a cheese-forward pizza.

Brush the Crust:

Use a pastry brush or your fingers to lightly coat the exposed edge with olive oil. It helps the crust crisp up and gives it a beautiful golden hue.

Bake:

Slide the pizza (still on the parchment) onto your hot stone or baking sheet and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with caramelized spots. Keep an eye on it toward the end so it doesn't burn.

Garnish and Serve:

Pull it out, let it cool for a minute, then sprinkle with fresh parsley if you like. Slice it up with a sharp knife or pizza cutter and serve while it's still steaming.

Pin It

This pizza has become my go-to when I want something that feels special but doesn't require all day in the kitchen. I've served it at casual Friday dinners and slightly fancier gatherings, and it always gets the same reaction: wide eyes and requests for the recipe. There's something about the way the garlic and cream meld with the cheese that makes people pause mid-conversation and just enjoy the bite.

Make It Your Own

White pizza is incredibly forgiving when it comes to toppings. I've added sautéed mushrooms for earthiness, fresh spinach for color and nutrition, and caramelized onions for sweetness that cuts through the richness. A sprinkle of red pepper flakes right before serving adds a gentle heat that wakes up the palate. You can even crumble cooked bacon or Italian sausage on top if you want something heartier, just be mindful not to overload it or the crust won't crisp properly.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. To reheat, skip the microwave and use a hot skillet over medium heat with a lid on top, it steams the cheese while crisping the bottom again. You can also pop slices in a 400°F oven for about 8 minutes if you're reheating more than a piece or two. The crust won't be quite as crispy as fresh, but it's still miles better than rubbery microwave pizza.

Pairing and Serving Suggestions

This pizza shines alongside a simple arugula salad dressed with lemon and olive oil, the peppery greens balance the creamy richness beautifully. A crisp white wine like Pinot Grigio or a light lager works wonderfully if you're serving it for dinner. I've also served it as an appetizer at parties, cutting it into small squares so people can grab a piece while they mingle.

• Pair with a bright, acidic salad to cut through the richness.
• Serve with a chilled white wine or sparkling water with lemon.
• Cut into smaller squares for a crowd-friendly appetizer.

Pin It

There's a quiet satisfaction in pulling a homemade white pizza out of the oven, watching the cheese bubble and the crust turn golden. It's one of those recipes that feels like a small victory every time, simple enough for a weeknight but impressive enough to share with the people you love.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly for this dish. It saves time and delivers excellent results. Simply thaw if frozen and follow the instructions in the main preparation.

→ What's the best way to prevent a soggy crust?

Brush the crust edges with olive oil before baking to create a barrier. Using a preheated pizza stone helps achieve a crispier bottom. Avoid overloading with sauce and ensure your oven is fully preheated to 475°F.

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

Yes, prepare the sauce up to 2 hours in advance and store it in the refrigerator. Gently reheat it in a saucepan over low heat before spreading on the dough, stirring in a splash of milk if it's too thick.

→ What vegetables pair well with this white pizza?

Spinach, mushrooms, caramelized onions, sun-dried tomatoes, and roasted red peppers are excellent additions. Add them directly before spreading the garlic cream sauce or after for fresher texture.

→ How do I achieve bubbling cheese without burning it?

Bake at 475°F for 12–15 minutes until the cheese is golden and bubbly. If browning too quickly, loosely tent with foil. Positioning the pizza on the middle oven rack ensures even cooking.

→ Is this suitable for meal prep?

The prepared pizza can be refrigerated for up to 24 hours before baking. Bake directly from the fridge, adding 2–3 extra minutes to cooking time. Leftover slices reheat well in the oven at 350°F.