Creamy Garlic White Pizza

My neighbor knocked on my door one winter evening holding a pizza box that smelled like roasted garlic and butter. She'd tried white pizza for the first time and couldn't stop talking about it. I made my own version the next weekend, and the moment I tasted that creamy, garlicky sauce against the crisp crust, I understood her excitement. It wasn't just pizza anymore, it was comfort in every bite.

I started making this on weeknights when I was too tired for tomato sauce but craved something rich. My son would hover by the oven, watching the cheese bubble and brown at the edges. The smell of garlic and butter filled the whole apartment, and by the time I sliced it, he'd already grabbed a piece with his bare hands. That became our Thursday tradition without us ever planning it.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works perfectly, or use your favorite homemade recipe if you have the time.
• Unsalted Butter (2 tablespoons): This forms the base of the sauce and gives it that silky richness you can't get from oil alone.
• Garlic Cloves (4, finely minced): Fresh garlic is everything here, don't skip it or swap it for powder.
• All-Purpose Flour (2 tablespoons): This thickens the sauce just enough to coat the dough without pooling.
• Whole Milk (1 cup): Adds creaminess without making the sauce too heavy.
• Heavy Cream (1/4 cup): A small pour makes the sauce luscious and glossy.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic shine through.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce and sprinkled on top for extra depth.
• Shredded Mozzarella Cheese (2 cups): The star topping that melts into golden, bubbly perfection.
• Fresh Parsley (1 tablespoon, chopped): Optional but adds a pop of color and freshness at the end.
• Olive Oil (for brushing): Brushed on the crust for a beautiful golden finish.

Instructions

Heat Your Oven:

Preheat your oven to 475°F (245°C) and slide a pizza stone or sturdy baking sheet inside to get scorching hot. This step is what gives you that crispy, pizzeria-style bottom.

Shape the Dough:

On a floured surface, roll out your pizza dough into a 12-inch round, then transfer it carefully onto a sheet of parchment paper. The parchment makes sliding it onto the hot stone so much easier.

Make the Garlic Cream Sauce:

In a small saucepan over medium heat, melt the butter and add the minced garlic, stirring until it smells incredible, about a minute. Stir in the flour and cook for another minute, then slowly whisk in the milk and cream along with the salt and pepper, simmering and whisking until the sauce thickens, about 2 to 3 minutes. Remove from heat and stir in the Parmesan until it melts into the sauce.

Dress the Pizza:

Spread the warm garlic cream sauce evenly over the dough, leaving a half-inch border for the crust. Sprinkle the mozzarella generously over the sauce, then dust with the extra Parmesan.

Brush the Crust:

Use a pastry brush or your fingers to coat the exposed edge with olive oil. This turns the crust golden and gives it a lovely crunch.

Bake Until Bubbling:

Slide the pizza, still on the parchment, onto your preheated stone or baking sheet. Bake for 12 to 15 minutes, watching as the cheese bubbles and the crust turns golden brown.

Garnish and Serve:

Pull the pizza out, scatter fresh parsley over the top if you like, then slice and serve it hot. It's best eaten immediately while the cheese is still stretchy.

Save

One evening I made this for friends who claimed they didn't like white pizza. They each grabbed a second slice without saying a word, and one of them asked if I'd teach her how to make the sauce. I realized then that good food doesn't need to convince anyone, it just needs to taste like something worth remembering.

What to Add On Top

I've tried this pizza with sautéed mushrooms, fresh spinach, and caramelized onions, and each version brought something new to the table. Sometimes I add a handful of cooked chicken or crispy bacon if I want it heartier. The beauty of white pizza is that it doesn't overpower your toppings, so whatever you add gets to shine.

Storing and Reheating

Leftovers keep in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. I reheat slices in a hot skillet over medium heat with a lid on top, which crisps the bottom and melts the cheese without drying anything out. The microwave works in a pinch, but you'll lose that crispy crust you worked so hard for.

Things That Make It Even Better

A drizzle of good olive oil and a sprinkle of red pepper flakes after baking brings a little heat and richness that balances the cream. I've also brushed the crust with garlic butter halfway through baking for an extra punch of flavor. Pairing it with a crisp white wine like Pinot Grigio or a cold beer makes it feel like a real occasion, even on a Tuesday.

• Use a mix of mozzarella and fontina for a creamier, more complex melt.
• Add a squeeze of fresh lemon juice over the finished pizza for brightness.
• Let the dough rest after rolling if it keeps shrinking back, it just needs a moment to relax.

Save

This pizza has become my answer to busy weeks and cold nights when I need something warm and satisfying without a lot of fuss. I hope it becomes one of those recipes you return to again and again.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought pizza dough works perfectly and saves preparation time. Simply thaw if frozen and follow the package instructions before rolling out.

→ What can I substitute for heavy cream?

You can use half-and-half or additional whole milk, though the sauce will be slightly less rich. For a dairy-free option, use coconut milk or cashew cream.

→ How do I prevent a soggy crust?

Preheat your pizza stone or baking sheet thoroughly and brush the dough with olive oil before spreading the sauce. This creates a protective barrier that helps achieve a crispy texture.

→ Can I add vegetables to this pizza?

Absolutely. Mushrooms, spinach, caramelized onions, or roasted garlic work beautifully. Add them before spreading the sauce or after, depending on your preference.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the creamy garlic sauce perfectly. Sauvignon Blanc and Vermentino are also excellent choices.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore the crust's crispness.