Creamy Garlic White Pizza (Printable)

A velvety garlic cream sauce, bubbly mozzarella cheese, and perfectly crisp crust come together in this 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

# Method:

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 - 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 to 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 around the edge
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 to 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 so rich and silky, you'll want to eat it with a spoon before it even hits the dough.
  • It comes together faster than waiting for delivery, and your kitchen will smell absolutely incredible.
  • You can pile on whatever toppings you like without paying extra or explaining yourself to anyone.
02 -
  • Don't rush the sauce, if you add the milk too fast or don't whisk constantly, it'll turn lumpy and you'll have to start over.
  • Let the pizza stone heat for at least 20 minutes before baking, a cold stone means a soggy bottom and nobody wants that.
  • If your dough keeps shrinking back when you roll it, let it rest for five minutes, it just needs to relax.
03 -
  • If your sauce feels too thick, whisk in a splash more milk off the heat until it's smooth and spreadable.
  • For an even more flavorful crust, mix a little garlic powder and dried oregano into the olive oil before brushing it on.
  • Always let your dough come to room temperature before rolling, cold dough fights back and won't stretch evenly.
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