Creamy Garlic White Pizza (Printable Version)

Luscious white pizza with velvety garlic cream sauce, melted mozzarella, and a perfectly crisp crust. Italian-American comfort food made easy.

# What You 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 fresh parsley, chopped
13 - Olive oil for brushing

# How To Make:

01 - Preheat oven to 475°F and place pizza stone or baking sheet inside to heat. On a floured surface, roll out pizza dough into a 12-inch round and transfer to parchment paper.
02 - 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 while whisking constantly until thickened, approximately 2-3 minutes. Remove from heat and stir in Parmesan cheese until smooth.
03 - Spread garlic cream sauce evenly over pizza dough, leaving a 1/2-inch border. Sprinkle mozzarella evenly over sauce, then top with additional Parmesan cheese. Brush exposed crust with olive oil for extra color and crispness.
04 - 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.
05 - Remove from oven and garnish with fresh parsley if desired. Slice and serve hot.

# Expert Tips:

01 -
  • The garlic cream sauce clings to every bite without sliding off like some white pizzas do.
  • It feels indulgent but comes together faster than ordering delivery.
  • The edges get this golden, buttery crispness that makes you fight over the crust instead of tossing it.
02 -
  • Do not skip preheating the baking surface, I tried it once and ended up with a soggy middle that never crisped.
  • Let the cream sauce cool for a minute before spreading or it will make the dough too wet and it will not bake evenly.
  • If your garlic starts to brown while cooking, pull the pan off the heat immediately, burnt garlic tastes bitter and will ruin the whole sauce.
03 -
  • Use a pizza peel dusted with cornmeal if you have one, it makes transferring the dough so much easier.
  • Let the baked pizza rest for two minutes before slicing, it helps the cheese set just enough so it does not all slide off.
  • If your oven runs cool, bump the temperature to 500°F and keep a close eye on it during the last few minutes.
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