Creamy Garlic White Pizza (Printable)

Luscious white pizza featuring velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust for ultimate comfort.

# 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 a 12-inch round and transfer to parchment paper.
02 - 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.
03 - Spread garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border. Sprinkle mozzarella evenly over sauce, then top with additional Parmesan cheese.
04 - Brush the exposed crust with olive oil for enhanced color and crispness.
05 - 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.
06 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Advice:

01 -
  • The garlic cream sauce is silky and bold without being overwhelming, coating every bite with rich flavor.
  • It comes together in under 40 minutes, making it faster than delivery and infinitely more satisfying.
  • The crispy, golden crust brushed with olive oil adds a bakery-quality touch you can achieve at home.
  • It's endlessly adaptable, welcoming any toppings you have on hand without losing its creamy soul.
02 -
  • Don't skip preheating the pizza stone or baking sheet, a hot surface is the only way to avoid a soggy, undercooked crust.
  • Whisk the cream sauce constantly while it simmers or it will clump and stick to the bottom of the pan.
  • Let the dough come to room temperature before rolling if it's been refrigerated, cold dough fights back and shrinks in the oven.
  • Brush the crust with olive oil before baking, not after, so it crisps up beautifully instead of turning greasy.
03 -
  • Use a pizza peel dusted with cornmeal or semolina to slide the pizza onto the stone without sticking or tearing the dough.
  • If your cream sauce breaks or curdles, whisk in a tablespoon of cold milk off the heat to bring it back together smoothly.
  • For an extra layer of flavor, rub a halved garlic clove over the hot crust right after it comes out of the oven.
  • Let the baked pizza rest for a full minute before slicing so the cheese sets slightly and doesn't slide off in a molten mess.
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