Creamy Garlic White Pizza

The smell of garlic sizzling in butter has a way of making everything else disappear. I was standing at the stove one Thursday night, tired of the same red sauce routine, when I decided to skip the tomatoes entirely. A little flour, some cream, and suddenly I had this silky, ivory sauce pooling in the pan. That pizza came out of the oven with edges so golden and cheese so bubbly that I forgot I was supposed to be experimenting.

I made this for my sister when she came over unannounced one evening. She took one bite, closed her eyes, and said it tasted like the kind of pizza youd find in a little corner spot that doesnt need a menu. We sat on the floor with the box between us, pulling slices apart and letting the cheese stretch as far as it would go. She asked for the recipe before she even left.

Ingredients

• Pizza Dough (1 pound): Fresh dough from the bakery section works beautifully here, or use your own if youve got a go-to recipe.
• Unsalted Butter (2 tablespoons): This is the base of your sauce, so use real butter for the richness it brings.
• Garlic Cloves (4, finely minced): Fresh garlic is non-negotiable, it blooms in the butter and fills your kitchen with the best kind of warmth.
• All-Purpose Flour (2 tablespoons): This thickens the sauce into a velvety coat that clings to every inch of dough.
• Whole Milk (1 cup): Whole milk gives the sauce body without making it too heavy.
• Heavy Cream (1/4 cup): Just enough to make the sauce luscious and glossy.
• Salt and Black Pepper (1/4 teaspoon each): Simple seasoning that lets the garlic and cheese shine.
• Grated Parmesan Cheese (1/4 cup plus 2 tablespoons): Stirred into the sauce and sprinkled on top, it adds a nutty, salty punch.
• Shredded Mozzarella Cheese (2 cups): The star of the melt, it bubbles and browns in all the right places.
• Fresh Parsley (1 tablespoon, chopped): Optional, but it adds a pop of color and freshness at the end.
• Olive Oil: Brushed on the crust for that bakery-style golden finish.

Instructions

Get the Oven Ready:

Preheat your oven to 475°F and tuck a pizza stone or baking sheet inside to heat up. A hot surface is what gives you that crispy, crackling crust.

Shape the Dough:

On a floured surface, roll your dough into a 12-inch round, then slide it onto a piece of parchment paper. This makes transferring it so much easier.

Make the Garlic Cream Sauce:

Melt butter in a small saucepan over medium heat, then add the garlic and let it 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 the salt and pepper. Keep whisking as it thickens, about 2 to 3 minutes, then pull it off the heat and stir in the Parmesan until smooth.

Dress the Dough:

Spread that creamy garlic sauce all over the dough, leaving a little border around the edge. It should coat evenly, like a soft blanket.

Add the Cheese:

Scatter the mozzarella across the sauce, then sprinkle the extra Parmesan on top. Dont be shy with it.

Brush the Crust:

Use a pastry brush or your fingers to dab olive oil along the exposed edge. This gives it color and a little extra crunch.

Bake Until Golden:

Slide the pizza, parchment and all, onto your hot stone or sheet. Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling with brown spots.

Finish and Serve:

Pull it out, scatter fresh parsley over the top if you like, then slice it up and serve while its still steaming.

Save Pin

There was a night I made this after a long week, no plans, no guests, just me and a quiet kitchen. I ate two slices standing at the counter, watching the steam rise, and felt like Id given myself a little gift. Sometimes the best meals are the ones you make just because you deserve something good.

What to Add for Extra Flavor

This pizza is a blank canvas for whatever sounds good to you. Ive layered on sautéed mushrooms, handfuls of fresh spinach, and sweet caramelized onions before sliding it into the oven. A pinch of red pepper flakes scattered over the top adds a gentle heat that plays nicely with the creamy base. You can even tuck in some cooked chicken or crumbled sausage if you want something heartier.

Pairing and Serving Ideas

I like to serve this with a simple arugula salad dressed in lemon and olive oil, something bright to cut through all that richness. A chilled glass of Pinot Grigio or a light lager makes it feel like a real occasion. Leftovers, if there are any, reheat beautifully in a skillet over medium heat, crust side down, until everything crisps back up.

Make-Ahead and Storage Tips

You can make the garlic cream sauce a day ahead and keep it in the fridge, just give it a good stir and maybe a splash of milk when you reheat it. The dough can be rolled out and left on parchment, covered loosely, for an hour or two before you top and bake it. Once baked, the pizza keeps in the fridge for up to three days, wrapped tightly.

• Reheat in a hot oven or skillet, not the microwave, to keep the crust from getting soggy.
• Freeze unbaked topped pizzas on a sheet, then wrap tightly once frozen, they bake straight from the freezer at the same temperature.
• If the sauce thickens too much in the fridge, whisk in a tablespoon of milk to loosen it back up.

Save Pin

This pizza has become one of those recipes I reach for when I want comfort without the fuss. Its simple, its satisfying, and it always feels like a win.

Recipe Questions & Answers

→ Can I make the garlic cream sauce ahead of time?

Yes, prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat before spreading on the dough, adding a splash of milk if it thickens too much.

→ What's the best way to achieve a crispy crust?

Preheat your pizza stone or baking sheet in a 475°F oven for at least 15 minutes. Brush the crust edges with olive oil and bake on the preheated surface for even heat distribution and golden crispness.

→ Can I use store-bought dough?

Absolutely. Store-bought pizza dough works perfectly and saves preparation time. Bring it to room temperature for 15-20 minutes before rolling for easier handling.

→ How do I prevent a soggy bottom crust?

Use parchment paper when transferring to the pizza stone, and ensure your oven is fully preheated. The cream sauce should be spreadable but not watery—simmer until properly thickened before topping.

→ What vegetables pair well with this white pizza?

Sautéed mushrooms, fresh spinach, caramelized onions, roasted red peppers, and sun-dried tomatoes all complement the creamy garlic base beautifully without overpowering the delicate sauce.

→ Can I make this vegan?

Yes, substitute butter with olive oil or vegan butter, use unsweetened plant-based milk and coconut cream for the sauce, and replace mozzarella and Parmesan with dairy-free cheese alternatives.