Creamy Garlic White Pizza

The smell of garlic sizzling in butter used to wake my roommate every Friday night. I'd started making white pizza after a late shift left me craving something rich but quick, and once I nailed that creamy garlic sauce, it became our standing tradition. The crust would puff and blister in the oven while we'd queue up a movie, and by the time the cheese turned golden, the whole apartment smelled like an Italian bistro. It's the kind of recipe that feels fancy but comes together faster than delivery. Now I make it whenever I need comfort in under an hour.

I made this for a group of friends who swore they only liked red sauce pizza. Watching their faces change after the first bite was priceless. One of them even asked if I'd opened a secret pizzeria on the side. The creamy base with that hint of Parmesan won them all over, and now they request it every time we gather. It taught me that sometimes the best way to convert people is to just let the food speak for itself.

Ingredients

• Pizza Dough: Fresh dough from the bakery section works beautifully here and saves time, though homemade adds a personal touch if you have it resting in the fridge.
• Unsalted Butter: This is the base of your sauce, and using unsalted lets you control the seasoning perfectly without it turning too salty.
• Garlic Cloves: Freshly minced garlic is non negotiable, it blooms in the butter and fills your kitchen with that irresistible aroma that makes this pizza unforgettable.
• All Purpose Flour: Just a couple tablespoons thicken the sauce into a luscious, cling to the dough consistency without feeling heavy.
• Whole Milk and Heavy Cream: The combination gives you a sauce that's creamy but not overly rich, with just enough body to coat every inch of dough.
• Parmesan Cheese: Stirred into the sauce, it adds a nutty, salty depth that makes the whole thing taste like you spent hours on it.
• Mozzarella Cheese: Shredded mozzarella melts into those perfect bubbly, golden pools that define a great pizza.
• Fresh Parsley: A handful of chopped parsley at the end adds a pop of color and a hint of freshness that balances the richness.
• Olive Oil: Brushing the crust before baking gives it that glossy, crispy finish that makes each bite crack just right.

Instructions

Get the Oven Blazing Hot:

Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. This step is key for a crispy bottom crust that doesn't turn soggy under all that creamy goodness.

Shape Your Dough:

On a floured surface, roll the dough into a 12 inch round, then transfer it to parchment paper. Don't stress if it's not a perfect circle, rustic edges add character.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle until fragrant, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream along with salt and pepper, simmering until it thickens into a velvety sauce, about 2 to 3 minutes, before stirring in the Parmesan until smooth.

Spread the Sauce:

Pour the garlic cream over your dough, spreading it evenly with the back of a spoon and leaving a half inch border for the crust. The sauce should coat every bit without pooling in the center.

Layer on the Cheese:

Scatter the shredded mozzarella evenly over the sauce, then sprinkle the extra Parmesan on top. This double cheese layer creates those delicious golden spots when it bakes.

Brush the Crust:

Use a pastry brush or your fingers to lightly coat the exposed crust with olive oil. It'll help it turn a beautiful golden brown and add just a hint of flavor.

Bake Until Bubbly:

Slide the pizza, still on the parchment, onto your hot stone or sheet and bake for 12 to 15 minutes, watching for a golden crust and cheese that's bubbling and lightly browned. The smell alone will tell you when it's ready.

Garnish and Slice:

Pull it out, sprinkle with fresh parsley if you like, then slice it up with a sharp knife or pizza cutter. Serve it hot and watch it disappear.

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There was a rainy Saturday when I made this for my mom, who'd always been skeptical of white pizza. She took one bite, paused, then asked for the recipe on the spot. We ended up making it together the next weekend, her stirring the sauce while I rolled the dough, and it became one of those simple kitchen memories I didn't know I needed. Food has a way of saying things words can't, and that day, this pizza said everything.

Making It Your Own

Once you've mastered the base, this pizza becomes a canvas. I've added sautéed mushrooms for earthiness, wilted spinach for color, and even caramelized onions for a hint of sweetness. A sprinkle of red pepper flakes before baking adds just enough heat to cut through the cream. You can also swap in fontina or gruyere for a deeper, more complex flavor, or toss on some crispy prosciutto right after it comes out of the oven for a salty, savory finish.

Pairing and Serving Suggestions

This pizza shines alongside a crisp, chilled Pinot Grigio or a light lager that won't compete with the creamy garlic sauce. If you want to round out the meal, serve it with a simple arugula salad dressed in lemon and olive oil, the peppery greens balance the richness perfectly. Leftovers, if there are any, reheat beautifully in a hot skillet for a minute or two, crisping up the crust and re melting the cheese without turning soggy.

Storage and Reheating Tips

Store any leftover slices in an airtight container in the fridge for up to three days. When you're ready to eat, resist the microwave, it'll turn the crust chewy and the cheese rubbery. Instead, heat a skillet over medium, place the slice in, cover with a lid, and let it warm through for about 3 to 4 minutes until the bottom crisps and the cheese gets gooey again.

• You can also freeze unbaked assembled pizzas, wrap tightly in plastic and foil, then bake straight from frozen, adding a few extra minutes to the time.
• If the sauce thickens too much in the fridge, whisk in a splash of milk to bring it back to spreading consistency.
• Always let the pizza rest for a minute before slicing so the cheese sets slightly and doesn't slide off in one molten sheet.

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This creamy garlic white pizza has earned its place in my weekly rotation, and I hope it finds a spot in yours too. There's something special about pulling a golden, bubbling pizza from the oven and knowing you made every bit of it from scratch.

Recipe Questions

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly for this dish. You can use frozen or refrigerated dough from your local grocery store, which saves time while maintaining great results.

→ How do I prevent the crust from getting soggy?

Brush the exposed crust border with olive oil before baking, and ensure your cream sauce isn't too thin. Spreading it evenly and leaving a 1/2-inch border helps maintain crust integrity during cooking.

→ Can I make the garlic cream sauce ahead of time?

Yes, you can prepare the sauce up to 2 hours in advance and store it in the refrigerator. Gently reheat it over low heat before spreading on the dough, adding a splash of milk if it has thickened too much.

→ What's the best way to achieve a crispy crust?

Preheat your pizza stone or baking sheet in a 475°F oven for at least 15 minutes. Brush the edges with olive oil and bake directly on the hot surface. Use parchment paper to transfer without sticking.

→ Can I add vegetables to this white pizza?

Absolutely. Mushrooms, spinach, caramelized onions, or roasted garlic work wonderfully. Add them after spreading the sauce but before sprinkling cheese. Avoid watery vegetables that might make the crust soggy.

→ How should I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through, or use a toaster oven to maintain crust crispness.