Creamy Garlic White Pizza (Printable)

Velvety garlic cream sauce, melted mozzarella, and crispy crust create a comforting Italian-American favorite that's ready in just 35 minutes.

# What You 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

# Directions:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat. On a floured surface, roll out pizza dough into 12-inch round and transfer to parchment paper.
02 - In 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, approximately 2-3 minutes. Remove from heat and stir in Parmesan cheese until smooth.
03 - Spread garlic cream sauce evenly over pizza dough, leaving 1/2-inch border. Sprinkle mozzarella evenly over sauce, then top with additional Parmesan cheese. Brush exposed crust with olive oil for enhanced color and crispness.
04 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes, or until crust is golden and cheese is bubbling and lightly browned.
05 - Remove from oven and garnish with fresh parsley if desired. Slice and serve hot.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes twice as good.
  • The garlic cream sauce is so foolproof you'll want to put it on everything.
  • It's impressive enough for guests but easy enough for a Tuesday night.
02 -
  • Don't skip preheating the baking surface; that's the secret to avoiding a floppy crust.
  • Whisk the sauce constantly once you add the milk or it will clump up on you.
  • Let the pizza rest for a minute before slicing so the cheese sets just enough to cut cleanly.
03 -
  • Use a pizza peel dusted with cornmeal if you have one; it makes transferring the pizza so much easier.
  • Let your dough come to room temperature for 20 minutes before rolling; it stretches without snapping back.
  • If your oven runs cool, crank it to 500°F and keep a close eye on the pizza so it doesn't burn.
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