Creamy Garlic White Pizza (Printer version)

A luscious white pizza with velvety garlic cream sauce, bubbly mozzarella, and perfectly crisp crust in just 35 minutes.

# What You'll 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 the oven to 475°F and place a pizza stone or baking sheet inside to heat.
02 - On a floured surface, roll out the pizza dough into a 12-inch round. Transfer to parchment paper.
03 - 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 more. Gradually whisk in milk and cream, then add salt and pepper. Simmer, whisking constantly, until thickened, about 2 to 3 minutes. Remove from heat and stir in Parmesan cheese until smooth.
04 - Spread the garlic cream sauce evenly over the pizza dough, leaving a 1/2-inch border.
05 - Sprinkle mozzarella evenly over the sauce, then top with the additional Parmesan cheese.
06 - Brush the exposed crust with olive oil for extra color and crispness.
07 - Transfer the pizza on parchment to the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
08 - Remove from oven, garnish with fresh parsley if desired, slice, and serve hot.

# Expert Advice:

01 -
  • It satisfies pizza cravings while feeling lighter and more elegant than traditional pies.
  • The garlic cream sauce clings to every bite, turning simple ingredients into something memorable.
  • You can have it on the table in 35 minutes, faster than most delivery options.
  • It works as a blank canvas for whatever vegetables or herbs you have lingering in the fridge.
02 -
  • If your sauce seems too thick, whisk in a splash more milk, it should pour slowly but not glop.
  • Don't skip preheating the baking surface, a cold pan will give you a limp, pale crust no matter how long you bake it.
  • Let the pizza rest for a minute or two after pulling it from the oven so the cheese sets slightly and doesn't slide off in a molten mess.
03 -
  • Use a pizza peel dusted with cornmeal if you have one, it makes transferring the dressed dough onto the hot stone much easier.
  • Grate your own mozzarella instead of buying pre-shredded, it melts better and doesn't have the anti-caking agents that can make cheese gummy.
  • If your oven runs cool, crank it to the highest setting (usually 500°F or broil) for the last 2 minutes to get those beautiful browned cheese spots.
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