Creamy Garlic White Pizza (Printable)

Velvety garlic cream sauce meets bubbly mozzarella on a perfectly crisp crust. A comforting Italian-American twist.

# 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

# How to Make It:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat thoroughly.
02 - On a floured surface, roll out pizza dough into a 12-inch round. 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. Gradually whisk in milk and cream, then 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 around the edges.
05 - Sprinkle mozzarella evenly over the sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust border 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 luxurious, coating every bite without overpowering the cheese.
  • It comes together in just 35 minutes, faster than delivery and infinitely better.
  • The crust gets perfectly golden and crisp while the cheese bubbles into caramelized pockets.
  • It feels fancy enough for company but easy enough for a weeknight.
02 -
  • Don't rush the garlic in the butter, if it burns it turns bitter and ruins the whole sauce.
  • Let the dough come to room temperature before rolling, cold dough fights back and won't stretch properly.
  • Use parchment paper to transfer the pizza, trying to lift raw dough by hand usually ends in tears or a misshapen pie.
03 -
  • Whisk the sauce constantly as it thickens, lumps form fast and they're hard to smooth out once they set.
  • If your crust edge isn't browning enough, brush it with olive oil halfway through baking.
  • Use a pizza stone if you have one, it mimics a pizza oven and gives you that crispy, chewy crust.
Go back