Save to Pinterest The kitchen was quiet except for the hiss of garlic hitting warm butter. I wasn't trying to reinvent anything that night, just craving pizza without the tomato sauce heaviness. What started as a whim turned into something I now make whenever I want comfort without the usual red splatter on my countertop. That first slice, with its creamy garlic blanket and bubbling cheese, tasted like a secret I'd stumbled into by accident.
I made this for friends who claimed they didn't like white pizza. They were skeptical until the smell of roasted garlic filled the apartment and the cheese started browning at the edges. By the second slice, they stopped talking and just ate. One of them later texted me for the recipe at midnight, which I took as the highest compliment.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, let it sit at room temperature for 20 minutes before rolling so it doesn't snap back.
- Unsalted Butter (2 tablespoons): This is the foundation of your sauce, it carries the garlic flavor without overwhelming it.
- Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable, the jarred stuff turns bitter when you cook it this way.
- All-Purpose Flour (2 tablespoons): It thickens the sauce into a velvety coating that clings to the crust instead of pooling.
- Whole Milk (1 cup): Adds creaminess without the richness that would make the pizza feel too heavy.
- Heavy Cream (1/4 cup): Just enough to give the sauce body and a silky finish.
- Salt and Black Pepper (1/4 teaspoon each): Balance is everything, taste as you go because cheeses will add their own salt.
- Grated Parmesan Cheese (1/4 cup for sauce, 2 tablespoons for topping): It melts into the sauce and adds a nutty sharpness that mozzarella alone can't provide.
- Shredded Mozzarella Cheese (2 cups): The star of the show, it bubbles and browns and pulls into those satisfying cheese strings.
- Fresh Parsley (1 tablespoon, optional): A handful of green at the end makes it look less monochrome and adds a fresh note.
- Olive Oil: Brushing the crust edges helps them crisp up and turn golden instead of staying pale and tough.
Instructions
- Heat Your Oven:
- Preheat to 475°F and slide a pizza stone or baking sheet inside. A scorching hot surface is what gives you that crisp bottom crust instead of a soggy one.
- Shape the Dough:
- On a floured surface, roll your dough into a 12-inch round, then transfer it to parchment paper. Don't stress about perfect circles, rustic edges have more character anyway.
- Make the Garlic Cream Sauce:
- Melt butter in a small saucepan over medium heat, add minced garlic, and let it sizzle for about a minute until it smells like heaven. Stir in flour and cook another minute, then slowly whisk in milk and cream, adding salt and pepper as you go, simmer and whisk constantly until it thickens in 2 to 3 minutes, then pull it off the heat and stir in Parmesan until smooth.
- Dress the Dough:
- Spread your garlic cream sauce evenly across the dough, leaving a half-inch border for the crust. This edge will puff up and brown beautifully in the oven.
- Add the Cheese:
- Sprinkle mozzarella generously over the sauce, then dust with the extra Parmesan. Don't be shy, cheese is the whole point here.
- Brush the Crust:
- Use olive oil on the exposed border to help it turn golden and add a hint of richness. This small step makes a visible difference.
- Bake Until Bubbly:
- Slide the pizza (still on parchment) onto your preheated stone or sheet and bake for 12 to 15 minutes. You're looking for a golden crust and cheese that's bubbling with brown spots.
- Finish and Serve:
- Pull it out, scatter fresh parsley if you have it, slice with a sharp knife or pizza cutter, and serve while it's still too hot to eat comfortably. That's the best part.
Save to Pinterest There was a Sunday afternoon when I made this and ate half the pizza alone on the couch, no plates, just a roll of paper towels. It wasn't a special occasion, just one of those days where good food makes everything feel manageable. That's when I realized this recipe wasn't just about feeding people, it was about creating small moments of comfort whenever you need them.
Making It Your Own
This pizza loves additions. I've tucked in sautéed mushrooms, wilted spinach, and even thin slices of caramelized onion before baking. Each time, the garlic cream sauce adapts and holds everything together. If you want a little heat, a pinch of red pepper flakes over the top before baking wakes the whole thing up without overpowering the creaminess.
What to Serve Alongside
A simple arugula salad with lemon juice and olive oil cuts through the richness beautifully. I also like serving this with a crisp white wine, Pinot Grigio or a dry Riesling both work. Sometimes I'll put out a small bowl of balsamic glaze for drizzling, it adds a tangy sweetness that plays nicely with the garlic and cheese.
Storage and Reheating
Leftover slices keep in the fridge for up to three days in an airtight container. Reheat them in a skillet over medium heat with a lid on for a few minutes, the crust crisps back up and the cheese melts again without turning rubbery. Microwaving works in a pinch, but you'll lose that textural contrast between crispy crust and gooey top.
- Freeze unbaked assembled pizzas wrapped tightly, then bake straight from frozen adding 5 extra minutes.
- If the crust edge browns too fast, tent it loosely with foil halfway through baking.
- Leftover garlic cream sauce is excellent tossed with pasta or used as a dip for breadsticks.
Save to Pinterest This pizza has become my go-to whenever I want something satisfying without a lot of fuss. It reminds me that some of the best meals come from trusting a few good ingredients and a hot oven.
Recipe FAQs
- → Can I use store-bought pizza dough?
Yes, store-bought pizza dough works wonderfully and saves preparation time. Let it come to room temperature before rolling for easier handling.
- → How do I prevent a soggy crust?
Preheat your pizza stone or baking sheet thoroughly at 475°F, brush the crust edges with olive oil, and avoid overloading toppings. The high heat and proper technique ensure a crispy base.
- → What's the best way to store leftovers?
Cover leftover slices and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 minutes or use a toaster oven to restore crispness.
- → Can I make the garlic cream sauce ahead?
Absolutely. Prepare the sauce up to 24 hours in advance and refrigerate. Reheat gently over low heat, stirring frequently, before spreading on the dough.
- → What vegetables pair well with this pizza?
Sautéed mushrooms, fresh spinach, caramelized onions, and roasted red peppers complement the garlic cream beautifully. Add them before baking for best results.
- → Is this suitable for a vegetarian diet?
Yes, this white pizza is naturally vegetarian and contains no meat products. Just verify that your store-bought dough doesn't contain animal-derived ingredients.