Creamy Garlic White Pizza (Printable)

A luscious white pizza with velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust.

# 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

# How to Prepare:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat.
02 - On a floured surface, roll out pizza dough into a 12-inch round and transfer to parchment paper.
03 - Melt butter over medium heat in saucepan, add minced garlic and cook until fragrant about 1 minute. Stir in flour and cook for 1 minute. Gradually whisk in milk and cream, 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 garlic cream sauce evenly over pizza dough leaving a 1/2-inch border.
05 - Sprinkle mozzarella evenly over sauce, then top with additional Parmesan cheese.
06 - Brush exposed crust with olive oil for extra color and crispness.
07 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and 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 is silky and rich, coating every bite without overpowering the cheese.
  • It comes together faster than you'd think, especially if you use store-bought dough.
  • The crispy, golden crust contrasts beautifully with the creamy center.
  • It's endlessly adaptable, you can toss on spinach, mushrooms, or even a drizzle of hot honey.
02 -
  • Don't skip preheating the baking surface, a cold stone or sheet will give you a soggy, pale crust instead of a crispy one.
  • Whisk the sauce constantly once you add the milk, lumps form fast if you walk away even for a second.
  • Let the dough rest at room temperature for at least 15 minutes before rolling, cold dough fights back and won't stretch evenly.
03 -
  • Use a pizza peel dusted with cornmeal or semolina to slide the pizza onto the stone without sticking.
  • If your oven runs hot, start checking the pizza at 10 minutes to avoid burning the edges.
  • Let the pizza rest for 2 minutes after baking so the cheese sets slightly and doesn't slide off when you cut it.
  • For a hint of brightness, finish with a squeeze of fresh lemon juice right before serving.
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