Save My kitchen smelled like a pizzeria the evening I finally stopped ordering takeout white pizza and made my own. I had always assumed that creamy garlic sauce was some kind of chef secret, but it turned out to be butter, garlic, and a little patience. The dough puffed up in the oven, the cheese bubbled gold at the edges, and I stood there with a spatula feeling ridiculously proud. It tasted better than any delivery box ever had, and I've been making it on repeat ever since.
I made this for my sister one Friday night when she showed up unannounced and hungry. She took one bite, closed her eyes, and said it tasted like the white pizza we used to split at that little place near campus. I hadn't thought about that restaurant in years, but suddenly I could picture the red booths and the waiter who always brought extra napkins. Food has a way of pulling memories right out of you like that.
Ingredients
- Pizza Dough: Fresh dough from the bakery section works beautifully here, but homemade gives you that chewy, airy crust that makes everything better.
- Unsalted Butter: This is the base of your sauce, so use real butter, it makes the garlic bloom and the sauce taste luxurious.
- Garlic Cloves: Mince them fine so they melt into the sauce without any sharp bite, just pure roasted sweetness.
- All-Purpose Flour: This thickens the sauce into a creamy coating that clings to every inch of dough.
- Whole Milk and Heavy Cream: The combination gives you body and richness without feeling too heavy or greasy.
- Parmesan Cheese: Stir it into the sauce for a nutty, salty depth that makes the whole thing taste more grown-up.
- Mozzarella Cheese: The star topping, it melts into those beautiful stretchy strings and bubbles up golden in the oven.
- Fresh Parsley: A handful of green at the end makes it look like you know what you're doing, plus it adds a little freshness.
- Olive Oil: Brush it on the crust for that glossy, crackling edge that everyone fights over.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 475°F and let that pizza stone or baking sheet heat up inside. A hot surface is what gives you that crispy bottom crust.
- Roll Out the Dough:
- On a floured counter, roll your dough into a 12-inch round, it doesn't have to be perfect, rustic looks delicious. Set it on parchment paper so you can slide it right onto the hot stone.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan, then add the minced garlic and let it sizzle until your kitchen smells like heaven, about a minute. Stir in the flour and cook another minute, then slowly whisk in the milk and cream until it thickens into a smooth, velvety sauce, stirring constantly so nothing sticks or clumps.
- Sauce the Dough:
- Spread that creamy garlic goodness all over the dough, leaving a little border for the crust. Don't be shy, you want every bite to be saucy.
- Add the Cheese:
- Scatter the mozzarella evenly, then sprinkle the extra Parmesan on top for a salty, golden finish. This is where it starts looking like real pizza.
- Brush the Crust:
- Use a pastry brush or your fingers to dab olive oil around the exposed edge. It'll turn golden and crispy and make you look like a pro.
- Bake Until Golden:
- Slide the whole thing, parchment and all, onto your preheated stone or sheet and bake for 12 to 15 minutes. You'll know it's ready when the cheese is bubbling and the crust is deeply golden.
- Garnish and Serve:
- Pull it out, scatter fresh parsley over the top if you have it, slice it up with a sharp knife or pizza cutter, and serve it hot. Watch it disappear.
Save The first time I served this at a dinner party, someone asked if I'd ordered it from a restaurant and just reheated it. I laughed and said no, but honestly, it felt like the best compliment I'd ever gotten. There's something about pulling a homemade pizza out of your own oven that makes you feel capable and a little bit magic. It's not just dinner, it's proof that you can make something really good with your own two hands.
What to Add for Extra Flavor
Once you've got the base down, this pizza becomes a canvas for whatever sounds good. I've piled on sautéed mushrooms, handfuls of fresh spinach, and even caramelized onions when I had extra time. A pinch of red pepper flakes gives it a gentle kick that plays nicely with the creamy sauce. You can also drizzle a little truffle oil over the top right before serving if you're feeling fancy, it makes the whole thing taste like a special occasion.
Pairing and Serving Ideas
This pizza is rich and satisfying, 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 creaminess perfectly. If you're pouring wine, go for a chilled Pinot Grigio or a sparkling Prosecco, both have enough acidity to balance the garlic and cheese. And if there are any leftovers (rare, but it happens), they reheat beautifully in a hot skillet with a lid to melt the cheese again.
Storage and Reheating Tips
If you somehow manage to have leftovers, let the pizza cool completely before wrapping slices in foil or sliding them into an airtight container. They'll keep in the fridge for up to three days. When you're ready to eat again, skip the microwave, it makes the crust chewy in all the wrong ways.
- Reheat slices in a skillet over medium heat with a lid on top to get the crust crispy and the cheese melty again.
- You can also pop them in a 375°F oven for about 10 minutes if you're reheating multiple slices at once.
- For the crispiest results, use a pizza stone or a preheated baking sheet in the oven.
Save This creamy garlic white pizza has become my go-to when I want something comforting without a lot of fuss. It's the kind of recipe that makes you feel at home in your own kitchen, and that's worth more than any takeout menu.
Recipe Guide
- → Can I use homemade pizza dough?
Absolutely. You can prepare homemade pizza dough ahead of time or use store-bought for convenience. Allow it to come to room temperature before rolling out for best results.
- → What's the best way to achieve a crispy crust?
Preheat a pizza stone or baking sheet in a 475°F oven before baking. Brush the exposed crust border with olive oil before baking, and bake for 12-15 minutes until golden brown for optimal crispness.
- → 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 over low heat before spreading on the dough, stirring occasionally to maintain smoothness.
- → What vegetables pair well with this pizza?
Sliced mushrooms, fresh spinach, caramelized onions, sun-dried tomatoes, and roasted garlic cloves all complement the creamy sauce beautifully. Add them before baking for best flavor integration.
- → Is this suitable for vegetarians?
Yes, this pizza is naturally vegetarian. All ingredients—including the pizza dough, cream sauce, and cheeses—contain no meat products, making it perfect for vegetarian diets.
- → What wine pairs best with this dish?
A crisp white wine like Pinot Grigio complements the creamy garlic sauce beautifully. Other excellent options include Sauvignon Blanc or Italian Vermentino for a refreshing pairing.