Creamy Garlic White Pizza

The smell of garlic sizzling in butter can turn any weeknight into something worth remembering. I stumbled onto white pizza during a phase when I was convinced tomato sauce was the only thing standing between me and pizza perfection. One bite of that creamy, garlicky base and I realized I'd been missing out on an entirely different kind of comfort. Now it's the pizza I crave when I want something rich, indulgent, and just a little bit fancy without any real effort.

I made this for friends who claimed they didn't like white pizza, which felt like a personal challenge. Watching them go quiet after the first slice, then reach for seconds without a word, was better than any compliment. One of them texted me the next day asking for the recipe, which is basically a love letter in my book. It's become my go to when I want to remind people that pizza doesn't need to follow the rules to be perfect.

Ingredients

• Pizza Dough (1 pound): Store bought works beautifully here, just let it sit at room temperature for 20 minutes so it stretches without snapping back.
• Unsalted Butter (2 tablespoons): The base of the sauce, it carries the garlic flavor and gives the sauce a silky richness that olive oil can't quite match.
• Garlic Cloves (4, finely minced): Fresh is non negotiable, the jarred stuff turns bitter when you cook it this way.
• All Purpose Flour (2 tablespoons): This thickens the sauce just enough to stay put on the dough instead of pooling in the center.
• Whole Milk (1 cup): Gives the sauce body without making it too heavy, though you can swap in more cream if you're feeling indulgent.
• Heavy Cream (1/4 cup): The secret to that luscious, coat your mouth texture that makes white pizza so addictive.
• Salt (1/4 teaspoon): Brings out the sweetness in the garlic and balances the richness of the dairy.
• Black Pepper (1/4 teaspoon): Just enough to add a gentle warmth without overpowering the garlic.
• Grated Parmesan Cheese (1/4 cup in sauce, 2 tablespoons for topping): Melts into the sauce for umami depth and crisps up beautifully on top.
• Shredded Mozzarella Cheese (2 cups): The stretchy, bubbly layer that makes every slice pull apart in the most satisfying way.
• Fresh Parsley (1 tablespoon, chopped): A bright green finish that cuts through the richness and makes the pizza look like you tried.
• Olive Oil (for brushing): Brushed on the crust, it turns golden and crispy and adds a hint of fruity flavor.

Instructions

Preheat and Prepare:

Get your oven to 475°F and slide a pizza stone or baking sheet inside to heat up. A hot surface is what gives you that crispy bottom crust that holds up to all the creamy toppings.

Roll the Dough:

On a floured surface, stretch and roll the dough into a 12 inch round, then transfer it to parchment paper. If it keeps shrinking back, let it rest for a few minutes and try again.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, add the minced garlic, and cook until it smells like heaven, about a minute. Stir in the flour and let it cook for another minute, then slowly whisk in the milk and cream along with salt and pepper. Keep whisking as it simmers and thickens, about 2 to 3 minutes, then pull it off the heat and stir in the Parmesan until the sauce is smooth and glossy.

Sauce the Dough:

Spread the garlic cream sauce evenly over the dough, leaving a half inch border around the edge. This border will puff up and turn golden, giving you that classic pizza crust look.

Add the Cheese:

Sprinkle the mozzarella evenly over the sauce, then scatter the extra Parmesan on top. Don't skip the Parmesan, it adds little pockets of salty, nutty flavor that make every bite different.

Brush the Crust:

Use a pastry brush or your fingers to coat the exposed crust with olive oil. This step turns the edge crispy and golden and adds a subtle richness.

Bake:

Slide the pizza, still on the parchment, onto your hot stone or baking sheet and bake for 12 to 15 minutes. You'll know it's ready when the crust is golden and the cheese is bubbling with little brown spots.

Garnish and Serve:

Pull it out of the oven, sprinkle with fresh parsley if you have it, slice it up, and serve while it's still steaming. The first bite is always the best.

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There was a night when I made this on autopilot after a long day, not expecting much, and ended up eating three slices standing at the counter with the oven still warm. It reminded me that the best meals don't always come from trying hard, sometimes they come from leaning into what feels easy and delicious. White pizza has that kind of magic, it's simple enough to make without thinking, but good enough to make you stop and pay attention.

How to Get the Crispiest Crust

A screaming hot oven and a preheated surface are your best friends here. If you don't have a pizza stone, flip a baking sheet upside down and heat that instead, it works almost as well. I also like to slide the pizza off the parchment for the last two minutes of baking so the bottom gets direct heat and crisps up even more. If your crust is browning too fast on top but still pale underneath, move your oven rack down one level next time.

Topping Ideas That Actually Work

White pizza is a blank canvas, but not everything belongs on it. Mushrooms, spinach, and caramelized onions are my favorite add ons because they don't compete with the garlic, they complement it. I've also added cooked chicken, crumbled bacon, or even a handful of arugula after baking for a peppery bite. Just remember to keep toppings light, too much weight and the crust won't crisp up properly.

Storing and Reheating Leftovers

Leftover white pizza keeps in the fridge for up to three days, wrapped in foil or stacked in an airtight container with parchment between slices. Reheat it in a skillet over medium heat with a lid on for a few minutes, the crust gets crispy again and the cheese melts without drying out. Microwaving works in a pinch, but you lose that texture that makes pizza worth eating in the first place.

• Let the dough rest if it's fighting you, five minutes makes all the difference.
• Taste the sauce before spreading it, you might want a pinch more salt or pepper.
• Slice with a sharp knife or pizza cutter right after it comes out, waiting too long makes the cheese gummy.

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This pizza doesn't need a special occasion, it just needs you and a little bit of hunger. Make it on a Tuesday, share it on a Friday, or keep it all to yourself, no judgment here.

Recipe FAQs

→ Can I make the pizza dough from scratch?

Absolutely! You can use homemade pizza dough if you prefer. Simply prepare your favorite dough ahead and let it rise before rolling. Store-bought dough is convenient and works perfectly if you're short on time.

→ What if I don't have a pizza stone?

A regular baking sheet works just fine. If using a baking sheet, preheat it in the oven alongside the oven itself for about 10 minutes before transferring your pizza. This helps achieve a crispier crust.

→ How do I prevent the cream sauce from curdling?

Keep the heat at medium and whisk constantly when adding milk and cream to the flour mixture. Add the liquids gradually rather than all at once, and avoid boiling the sauce. This ensures a smooth, silky texture every time.

→ Can I prepare the garlic cream sauce in advance?

Yes! Make the sauce up to 2 hours ahead and store it in an airtight container in the refrigerator. Reheat gently over low heat with a splash of milk if needed before spreading on the dough.

→ What vegetables work best as toppings?

Sautéed mushrooms, fresh spinach, caramelized onions, roasted garlic, sun-dried tomatoes, and fresh basil all pair beautifully with the creamy garlic sauce. Add vegetables after spreading the sauce but before the cheese to ensure even cooking.

→ How do I know when the pizza is done baking?

The pizza is ready when the crust is golden brown and the cheese is melted and bubbly with light brown spots on top. This typically takes 12–15 minutes at 475°F. If the cheese isn't browning enough, broil for the last 1–2 minutes.