Creamy Garlic White Pizza (Printable)

Luscious white pizza with velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust. Easy and comforting.

# What Goes In:

→ 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

# How to Make It:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat thoroughly.
02 - On a floured surface, roll out pizza dough into a 12-inch round. Transfer to parchment paper.
03 - In a small saucepan over medium heat, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook 1 minute more. 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.
04 - Spread garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border around the edges.
05 - Sprinkle mozzarella cheese evenly over sauce, then top with additional Parmesan cheese.
06 - Brush the exposed crust border with olive oil for enhanced color and crispness.
07 - 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.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Advice:

01 -
  • The garlic cream sauce clings to every bite without feeling heavy or greasy.
  • It comes together faster than waiting for delivery and tastes twice as satisfying.
  • You can taste each layer: the crisp crust, the creamy base, the bubbly cheese.
  • It feels fancy but uses ingredients you probably already have in your fridge.
02 -
  • If your sauce gets too thick, whisk in a splash of milk off the heat to loosen it back up.
  • Don't skip preheating the stone or sheet, a cold surface makes for a pale, soft crust.
  • Let the dough rest if it keeps shrinking back when you roll it, it just needs a few minutes to relax.
03 -
  • Let your dough come to room temperature before rolling, it stretches easier and bakes more evenly.
  • Whisk the sauce constantly once you add the milk, lumps are hard to fix once they form.
  • Brush the crust with garlic-infused olive oil for an extra layer of flavor that tastes intentional.
  • Use parchment paper to transfer the pizza, it saves your hands and keeps the shape intact.
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