Creamy Garlic White Pizza

The kitchen smelled like butter and garlic, and I was standing there with a whisk, watching cream thicken into something almost too good to spread on dough. I'd been craving pizza all week, but not the usual red sauce kind. Something richer, quieter, more like the white pizza I'd tasted at a tiny place upstate. So I melted butter, minced garlic until my fingers smelled like it for hours, and made my own version right there on a Tuesday night.

I made this for friends on a rainy Friday, and everyone went quiet after the first slice. One of them said it tasted like the kind of pizza you'd find in a cookbook, not something that came out of my oven. The garlic hung in the air long after we finished eating, and we kept going back for one more piece until the pan was empty.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the store works beautifully here, just let it sit at room temperature for 20 minutes before rolling so it stretches without snapping back.
• Unsalted Butter (2 tablespoons): This is the base of your sauce, giving it a silky richness that olive oil alone can't match.
• Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable, it blooms in the butter and perfumes the entire sauce.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a spreadable cream that won't make your crust soggy.
• Whole Milk (1 cup): Adds body without making the sauce too rich, balance is everything here.
• Heavy Cream (1/4 cup): Just enough to make the sauce luxurious and cling to the cheese as it bakes.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine without competing.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce for depth, then sprinkled on top for a salty, nutty crust.
• Shredded Mozzarella Cheese (2 cups): The stretchy, bubbly topping that makes every slice pull apart perfectly.
• Fresh Parsley (1 tablespoon, optional): A handful of green at the end brightens the whole pizza and makes it look intentional.
• Olive Oil (for brushing): Brushed on the crust edge, it crisps up golden and adds a hint of fruity flavor.

Instructions

Heat Your Oven and Stone:

Preheat your oven to 475°F and slide a pizza stone or baking sheet inside. Letting it heat for at least 15 minutes ensures your crust gets crisp on the bottom, not floppy.

Shape the Dough:

On a floured surface, roll your dough into a 12-inch round, working from the center outward. Transfer it to parchment paper so you can slide it onto the hot stone without burning your hands.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add minced garlic and stir until it smells toasty, about a minute. Whisk in flour and cook another minute, then slowly pour in milk and cream, whisking constantly until it thickens into a smooth, pourable sauce, about 2 to 3 minutes.

Stir in the Parmesan:

Pull the pan off the heat and whisk in the Parmesan until the sauce turns glossy and cohesive. It should coat the back of a spoon without running off immediately.

Spread the Sauce:

Spoon the garlic cream evenly over your dough, leaving a half-inch border for the crust. Use the back of the spoon to swirl it into every corner without overloading the center.

Add the Cheese:

Scatter mozzarella over the sauce in an even layer, then sprinkle the extra Parmesan on top. The two cheeses melt at different rates, creating pockets of flavor and texture.

Brush the Crust:

Dip a pastry brush in olive oil and paint the exposed crust edge. This step turns it golden and crisp, like the edge of focaccia.

Bake Until Bubbly:

Slide the parchment and pizza onto your preheated stone or sheet, then bake for 12 to 15 minutes. You'll know it's ready when the cheese bubbles and browns in spots and the crust looks deeply golden.

Garnish and Slice:

Pull the pizza out, scatter fresh parsley over the top if you have it, then slice with a sharp knife or pizza cutter. Serve it hot, right from the pan.

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I remember pulling this out of the oven one night and just standing there for a second, staring at the golden crust and the way the cheese had browned in little patches. It looked like something I'd order, not something I made. My husband walked in, grabbed a slice before it even cooled, and burned his mouth but didn't care.

What to Add for Extra Flavor

The first time I made this, it was perfect on its own. The second time, I threw on some sautéed mushrooms and spinach before baking, and it became a completely different pizza, earthier and more filling. Caramelized onions work beautifully too, their sweetness plays off the garlic in a way that feels almost fancy. If you like a little heat, a pinch of red pepper flakes scattered over the top before baking adds just enough bite without overwhelming the cream.

How to Store and Reheat

Leftover slices keep in the fridge for up to three days, wrapped in foil or stacked in an airtight container. I reheat mine in a skillet over medium heat with a lid on for a few minutes, it crisps the bottom and melts the cheese without drying it out. The microwave works in a pinch, but you lose that crisp crust texture. If you're planning ahead, you can make the sauce a day early and keep it covered in the fridge, just warm it gently before spreading.

Pairing and Serving Ideas

This pizza feels rich enough to be the whole meal, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A glass of chilled Pinot Grigio or Sauvignon Blanc balances the garlic and cheese without competing. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.

• Serve with a bright, lemony salad to balance the richness.
• Pour a crisp white wine like Pinot Grigio or a light lager.
• Cut into small squares for parties, it's easier to grab and always a hit.

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This pizza has become my go-to whenever I want something comforting but a little different, something that feels like effort but doesn't ask for much. I hope it finds a place in your kitchen the way it did in mine.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly. Let it reach room temperature before rolling for easier handling and better results.

→ How do I prevent a soggy crust?

Brush the exposed crust with olive oil and preheat your pizza stone or baking sheet. The oil creates a barrier and the heat ensures crispness.

→ What vegetables pair well with this pizza?

Spinach, mushrooms, caramelized onions, and roasted garlic are excellent additions. Add them before baking for best results.

→ Can I make the sauce ahead of time?

Yes, prepare the garlic cream sauce up to 2 hours ahead. Store in an airtight container and reheat gently before spreading on dough.

→ What wine pairs with this pizza?

A crisp white wine like Pinot Grigio complements the creamy garlic sauce beautifully. Sauvignon Blanc or Vermentino also work well.

→ How do I know when the pizza is fully cooked?

The crust should be golden brown and the cheese bubbly with light brown spots. This typically takes 12-15 minutes at 475°F.