Save The kitchen was too quiet one Thursday night, and I was tired of the usual tomato sauce routine. I had garlic, cream, and cheese in the fridge, and suddenly it hit me: white pizza. The first bite was a revelation, creamy and garlicky with just enough richness to feel indulgent without being heavy. Now it's my go-to when I want pizza that feels a little more grown-up.
I made this for friends who claimed they only liked red sauce pizzas. They were skeptical until the smell of roasted garlic and bubbling mozzarella filled the apartment. By the second slice, they stopped talking and just ate. One of them asked for the recipe before she even left that night.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully, just let it sit at room temperature for 20 minutes so it rolls out easily without snapping back.
- Unsalted Butter (2 tablespoons): This is the base of your sauce, giving it a silky richness that olive oil alone can't achieve.
- Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable here, the jarred stuff won't give you that sweet, mellow flavor once it cooks down.
- All-Purpose Flour (2 tablespoons): This thickens the sauce into a creamy coating that clings to the dough instead of pooling.
- Whole Milk (1 cup): Whole milk gives the sauce body, skim milk will make it thin and watery.
- Heavy Cream (1/4 cup): Just enough to add luxurious smoothness without making the sauce too rich.
- Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine through.
- Grated Parmesan Cheese (1/4 cup in sauce, 2 tablespoons for topping): Stir it into the warm sauce so it melts completely and adds that nutty, salty depth.
- Shredded Mozzarella Cheese (2 cups): The star topping, it melts into those gorgeous stretchy pools and browns beautifully in the oven.
- Fresh Parsley (1 tablespoon, chopped): Optional but lovely, it adds a pop of color and a fresh note at the end.
- Olive Oil: Brushing the crust edge makes it golden and crisp, like a pizzeria touch.
Instructions
- Get the Oven Hot:
- Preheat your oven to 475°F and tuck a pizza stone or baking sheet inside to heat up. A hot surface is the secret to a crisp bottom crust.
- Roll Out the Dough:
- On a floured surface, roll your dough into a 12-inch round, turning it as you go to keep the shape even. Transfer it to parchment paper so you can slide it easily onto the hot stone later.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add the minced garlic and let it cook until it smells sweet and fragrant, about a minute. Stir in the flour and cook another minute, then slowly whisk in the milk and cream, adding the salt and pepper. Keep whisking as it simmers and thickens, about 2 to 3 minutes, then pull it off the heat and stir in the Parmesan until the sauce is smooth and glossy.
- Spread the Sauce:
- Spoon the garlic cream sauce over the dough, spreading it evenly but leaving a half-inch border around the edge. This border will puff up and turn golden in the oven.
- Add the Cheese:
- Scatter the mozzarella evenly over the sauce, then sprinkle the extra Parmesan on top for added flavor and color. Don't skip brushing the crust edge with olive oil, it makes all the difference.
- Bake Until Golden:
- Slide the pizza, still on the parchment, onto your preheated stone or baking sheet. Bake for 12 to 15 minutes, watching for the crust to turn golden and the cheese to bubble and brown in spots.
- Garnish and Serve:
- Pull the pizza out, scatter fresh parsley over the top if you're using it, then slice and serve immediately. The first slice is always the hardest to wait for.
Save One weekend I made two of these pizzas back to back, one plain and one with sautéed mushrooms scattered on top. The mushroom version disappeared first, but both were gone within minutes. My neighbor still asks when I'm making it again.
What Makes White Pizza Different
White pizza skips the tomato sauce entirely, leaning into creamy, cheesy flavors instead. The garlic cream base is rich but not heavy, and it lets the mozzarella be the star. It's a completely different experience from red sauce pizza, quieter and more elegant, but just as satisfying.
How to Store and Reheat Leftovers
If you have leftovers, let the pizza cool completely, then wrap slices in foil or store them in an airtight container in the fridge for up to three days. Reheat in a 375°F oven for about 10 minutes to crisp the crust back up, the microwave will make it soggy. Cold white pizza straight from the fridge is also surprisingly good for breakfast.
Ways to Customize Your White Pizza
This pizza is a blank canvas for whatever you have on hand. I've added caramelized onions, fresh spinach, and even thin slices of prosciutto after baking. Roasted red peppers and artichoke hearts work beautifully too, just make sure any vegetables are patted dry so they don't make the pizza soggy.
- Try adding a handful of fresh arugula on top right after baking for a peppery contrast.
- A drizzle of truffle oil before serving takes it to restaurant level.
- Sprinkle red pepper flakes over the finished pizza if you like a little heat.
Save This pizza feels like a hug on a plate, warm and comforting without being too rich. Make it once and it'll become part of your regular rotation.
Recipe FAQs
- → Can I make the garlic cream sauce ahead of time?
Yes, you can prepare the sauce up to 24 hours ahead. Store it in an airtight container in the refrigerator. Gently reheat it over low heat, whisking occasionally, before spreading on the dough. This actually enhances the flavors.
- → What's the best way to achieve a crispy crust?
Preheat your pizza stone or baking sheet at 475°F for at least 15 minutes. Brush the exposed crust border with olive oil before baking, which promotes browning. Transfer the pizza carefully to the preheated surface for maximum crispness.
- → Can I use store-bought pizza dough?
Absolutely. Store-bought dough works perfectly and saves time. Allow it to come to room temperature for about 30 minutes before rolling for easier handling and better elasticity.
- → How do I prevent the cheese from burning?
The cheese should be bubbly and lightly browned, which typically takes 12-15 minutes at 475°F. Watch closely during the last few minutes. If edges brown too quickly, cover loosely with foil and continue baking.
- → What vegetables work best as toppings?
Sliced mushrooms, fresh spinach, caramelized onions, and roasted garlic all complement the creamy sauce beautifully. Add these after spreading the sauce but before the cheese for better moisture control.
- → How should I store leftover pizza?
Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F for 8-10 minutes until warmed through and cheese re-melts slightly.