Creamy Garlic White Pizza

The smell of garlic hitting warm butter is what hooked me on white pizza. I'd always been a red sauce loyalist until a friend served this at a casual Friday dinner, and I couldn't stop eating. The creamy base felt indulgent without being heavy, and the crust had that perfect crackle at the edges. I made it the following weekend and haven't looked back since.

I started making this on nights when I needed comfort but didn't want to think too hard. My partner would walk in just as the cheese started bubbling, and we'd stand in the kitchen tearing off slices before it even made it to a plate. It became our unspoken weeknight ritual, the kind of meal that turns an ordinary evening into something you actually remember.

Ingredients

• Pizza Dough (1 pound): I use store-bought most of the time because it's reliable, but homemade gives you that slight chew that's worth the effort if you have an extra hour.
• Unsalted Butter (2 tablespoons): This is the base of the sauce, and using unsalted lets you control the seasoning without it getting too salty once the Parmesan goes in.
• Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable here; the jarred stuff just doesn't bloom the same way in butter.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a velvety coating that clings to the dough instead of pooling.
• Whole Milk (1 cup): Whole milk gives the sauce body without making it too rich, though I've used 2% in a pinch and it still works.
• Heavy Cream (1/4 cup): Just enough to add silkiness and a little luxury without turning it into Alfredo.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): The Parmesan in the sauce adds depth, and the extra sprinkle on top gives you those crispy, salty bits.
• Shredded Mozzarella Cheese (2 cups): Low-moisture mozzarella melts into those gorgeous golden bubbles; fresh mozzarella can make things watery.
• Fresh Parsley (1 tablespoon, optional): A little green at the end makes it look intentional and adds a fresh note.
• Olive Oil: Brushing the crust before baking gives it that glossy, golden finish you see in pizzerias.

Instructions

Preheat and Prep:

Get your oven to 475°F and stick a pizza stone or baking sheet inside while it heats. A hot surface is what gives you that crisp bottom instead of a soggy middle.

Roll Out the Dough:

On a floured surface, roll your dough into a 12-inch round, then transfer it onto parchment paper so you can slide it easily into the oven later. Don't stress if it's not a perfect circle; rustic looks delicious too.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, add the minced garlic, and let it cook until it smells incredible, about a minute. Stir in the flour and cook another minute, then slowly whisk in the milk and cream along with salt and pepper, stirring constantly until it thickens into a smooth sauce, about 2 to 3 minutes. Pull it off the heat and stir in the Parmesan until it melts in.

Assemble the Pizza:

Spread the garlic cream sauce over the dough, leaving a little border around the edge for the crust. Scatter the mozzarella evenly, then add the extra Parmesan on top.

Brush and Bake:

Brush the exposed crust with olive oil, then slide the whole thing (parchment and all) onto your preheated stone or sheet. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with brown spots.

Finish and Serve:

Pull it out, sprinkle with parsley if you're using it, slice it up, and serve while it's still too hot to wait for. The cheese will stretch in those perfect strings.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because it felt good to know something this simple could fool people into thinking you worked harder than you did. It's become my go-to whenever I want to look like I know what I'm doing in the kitchen.

How to Customize Your White Pizza

This pizza is a blank canvas that loves whatever you throw at it. I've added sautéed mushrooms, fresh spinach, caramelized onions, and even leftover roasted chicken. If you want a little heat, a pinch of red pepper flakes in the sauce or on top does wonders. Just don't overload it or the crust won't crisp up properly.

Storing and Reheating Leftovers

Leftover slices keep in the fridge for up to three days in an airtight container. Reheat them in a skillet over medium heat with a lid on for a few minutes; the crust stays crispy and the cheese gets gooey again. Microwaving works in a pinch, but you lose that texture. I've also eaten cold slices straight from the fridge and had zero regrets.

Pairing and Serving Suggestions

This pizza pairs beautifully with a simple arugula salad dressed in lemon and olive oil; the peppery greens cut through the richness. A crisp white wine like Pinot Grigio or even a light beer works perfectly. If you're feeding a crowd, double the recipe and bake two pizzas back to back.

• Serve with a side of marinara for dipping if anyone misses red sauce.
• Add a drizzle of hot honey over the top for a sweet and savory finish.
• Slice it into smaller squares for an appetizer instead of a main dish.

Save

Once you make this, you'll understand why white pizza deserves just as much love as the classic. It's the kind of recipe that makes you feel capable, even on nights when you're winging it.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly for this white pizza. Thaw it according to package directions before rolling out. This saves significant preparation time while maintaining excellent results.

→ How do I prevent a soggy 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 topping. This creates a barrier that helps the bottom crisp up while baking at high temperature.

→ What vegetables pair well with this pizza?

Sautéed mushrooms, fresh spinach, roasted garlic, caramelized onions, and sun-dried tomatoes all complement the garlic cream sauce beautifully. Add vegetables after spreading the sauce but before the cheese layer.

→ Can I make the garlic cream sauce ahead?

Yes, prepare the sauce up to 2 days in advance. Store in an airtight container in the refrigerator. Gently reheat on the stovetop over low heat, stirring occasionally, before spreading on the dough.

→ How do I achieve bubbly, lightly browned cheese?

Bake at 475°F for 12-15 minutes until the crust turns golden brown. The high temperature melts the cheese quickly while allowing the crust to crisp. Watch the cheese closely during the final minutes to prevent over-browning.

→ What wine pairs best with white pizza?

Crisp white wines work best with the creamy garlic sauce and mozzarella cheese. Pinot Grigio is an excellent choice, as are Sauvignon Blanc, Vermentino, or Italian Pinot Bianco. The acidity cuts through the richness beautifully.