Save to Pinterest The smell of garlic browning in butter on a quiet Sunday evening is what turned me into a white pizza believer. I was skeptical at first, convinced that pizza without tomato sauce was missing the point. But one bite of that creamy, garlicky base clinging to crisp dough and bubbling mozzarella changed everything. Now it's the pizza I crave when I want comfort without heaviness.
I made this for friends who showed up unexpectedly on a Friday night, and the kitchen filled with the kind of warmth that only garlic and melting cheese can create. We stood around the counter, pulling slices apart while they were still too hot, laughing at burnt fingers and debating whether to add mushrooms next time. That pizza disappeared in minutes, but the memory of easy togetherness stayed much longer.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully and saves time, though homemade dough adds a personal touch if you have it on hand.
- Unsalted Butter (2 tablespoons): The base of the cream sauce, lending richness and helping the garlic bloom without burning.
- Garlic Cloves (4, finely minced): The star of the sauce, use fresh garlic for the best aroma and avoid jarred versions that can taste flat.
- All-Purpose Flour (2 tablespoons): This thickens the sauce into a luscious coating that clings to the dough instead of pooling.
- Whole Milk (1 cup): Provides creaminess without being too heavy, balancing the richness of the butter and cream.
- Heavy Cream (1/4 cup): Adds luxurious body to the sauce, making every bite feel indulgent.
- Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine without competition.
- Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce and sprinkled on top, it adds nutty, salty depth that mozzarella alone can't deliver.
- Shredded Mozzarella Cheese (2 cups): The stretchy, melty topping that turns golden and bubbly in the oven, creating those irresistible cheese pulls.
- Fresh Parsley (1 tablespoon, chopped, optional): A bright, herbal finish that cuts through the richness and adds a pop of color.
- Olive Oil (for brushing): Brushed on the crust edges, it creates a golden, crispy border that looks and tastes bakery-fresh.
Instructions
- Preheat and Prep:
- Set your oven to 475°F and place a pizza stone or baking sheet inside to heat up. A hot surface is the secret to a crispy bottom crust that won't turn soggy under the creamy sauce.
- Shape the Dough:
- On a lightly floured surface, roll the dough into a 12-inch round, working from the center outward and rotating as you go. Transfer it to a piece of parchment paper to make sliding it into the oven effortless.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, then add the minced garlic and cook until it smells fragrant and golden, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream, followed by salt and pepper, simmering and whisking until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
- Assemble the Pizza:
- Spread the garlic cream sauce evenly over the dough, leaving a half-inch border for the crust. Sprinkle the mozzarella over the sauce, then scatter the extra Parmesan on top for added flavor.
- Brush and Bake:
- Lightly brush the exposed crust with olive oil to help it turn golden and crisp. Slide the pizza, still on the parchment, onto the hot stone or baking sheet and bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling with lightly browned spots.
- Finish and Serve:
- Remove the pizza from the oven and let it cool for a minute, then garnish with fresh parsley if you like. Slice it up with a sharp knife or pizza cutter and serve while it's still steaming.
Save to Pinterest One winter night, I made this pizza after a long day and ate it by the window, watching snow fall under the streetlights. The creaminess, the garlic, the way the cheese stretched with every bite, it all felt like a small act of kindness to myself. That's when I realized this recipe wasn't just about feeding hunger, it was about creating a moment worth savoring.
How to Customize Your White Pizza
This pizza is a blank canvas for whatever you're craving or have leftover in the fridge. I've added sautéed mushrooms, wilted spinach, and caramelized onions with great success, each one folding into the creamy base like it was always meant to be there. A handful of cooked bacon or prosciutto brings a salty, savory punch, while roasted red peppers add sweetness and color. If you like a little heat, a sprinkle of red pepper flakes before baking wakes up the garlic without overpowering it. The key is to add toppings sparingly so the creamy sauce and cheese remain the stars.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness of the pizza and adds a peppery, fresh contrast. I also love serving it with roasted vegetables like zucchini or cherry tomatoes, their slight char and natural sweetness balance the creamy, garlicky flavors. A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, complements the dish beautifully without competing with the garlic. If you're feeding a crowd, a platter of marinated olives and a crusty baguette make the meal feel more generous and special.
Storage and Reheating Tips
Leftover slices keep well in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat, skip the microwave and use a skillet over medium heat, covered loosely with a lid, so the crust crisps back up while the cheese melts without drying out. You can also reheat slices in a 375°F oven for about 8 minutes, which brings back that just-baked texture. If you're planning ahead, you can freeze unbaked pizzas wrapped tightly in plastic and foil, then bake them straight from frozen, adding a few extra minutes to the baking time.
- Always store pizza in a single layer or separated by parchment to prevent the slices from sticking together.
- Reheat on a pizza stone if you have one, it brings back the crispness better than a baking sheet.
- Avoid reheating in the microwave unless you're truly desperate, it turns the crust chewy and the cheese rubbery.
Save to Pinterest This creamy garlic white pizza has become my go-to when I want something that feels special but doesn't demand too much from me. I hope it brings the same kind of quiet joy to your table, one garlicky, cheesy slice at a time.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works perfectly for this pizza. Simply thaw if frozen and follow the same rolling and topping instructions for consistent results.
- → What makes the garlic cream sauce creamy?
The sauce achieves its velvety texture through a roux made with butter and flour, combined with whole milk and heavy cream. This classic method creates a smooth, rich base that coats the pizza beautifully.
- → Can I prepare the garlic cream sauce ahead of time?
Yes, you can make the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before spreading on your dough.
- → What vegetables work well as additions?
Sliced mushrooms, fresh spinach, caramelized onions, and roasted garlic all complement the creamy sauce beautifully. Add vegetables before baking for best results.
- → How do I achieve a crispy crust?
Preheat your pizza stone or baking sheet, brush the crust edges with olive oil before baking, and ensure your oven reaches 475°F. Bake for 12–15 minutes until the crust turns golden brown.
- → What wine pairs well with this pizza?
A crisp white wine like Pinot Grigio complements the creamy garlic flavors wonderfully, cutting through the richness and enhancing the overall dining experience.