Pin The smell of garlic sizzling in butter stopped me mid-chop one Tuesday evening. I was experimenting with leftover pizza dough, trying to avoid another plain tomato pie, when I remembered a creamy pasta sauce I'd loved as a kid. What if I turned that into pizza? The first slice came out bubbly and golden, and my roommate declared it better than any takeout we'd ordered that month.
I made this for a small dinner party once, and everyone hovered around the kitchen as it baked. The crust puffed up at the edges, the cheese turned golden in spots, and nobody waited for plates. We ate it standing up, laughing about how we'd all become that person who can't wait for food to cool.
Ingredients
- Pizza Dough (1 pound): Fresh dough from the grocery store works beautifully, but if you have homemade on hand, the flavor deepens in a way that feels personal.
- Unsalted Butter (2 tablespoons): This is the base of your sauce, so use real butter, not margarine, or the richness vanishes.
- Garlic Cloves (4, minced): Fresh garlic is non-negotiable here. Jarred stuff tastes flat and won't perfume your kitchen the same way.
- All-Purpose Flour (2 tablespoons): This thickens the sauce into something that actually clings to the dough instead of pooling.
- Whole Milk (1 cup): The backbone of the cream sauce. I tried skim once and regretted it immediately.
- Heavy Cream (1/4 cup): Just enough to make the sauce luscious without turning it into Alfredo.
- Salt and Black Pepper (1/4 teaspoon each): Season carefully. The cheeses add plenty of salt on their own.
- Grated Parmesan Cheese (1/4 cup for sauce, 2 tablespoons for topping): Use the good stuff, freshly grated, and it melts into silk.
- Shredded Mozzarella Cheese (2 cups): Low-moisture mozzarella browns better and doesn't make the crust soggy.
- Fresh Parsley (1 tablespoon, optional): A handful of green at the end makes it look like you tried, even on a lazy night.
- Olive Oil (for brushing): A quick brush on the crust edges gives you that pizzeria shine and crunch.
Instructions
- Heat Your Oven High:
- Preheat to 475°F and tuck a pizza stone or sturdy baking sheet inside. Let it heat for at least 15 minutes so the crust gets that crispy bottom.
- Shape the Dough:
- On a floured counter, roll the dough into a 12-inch round, turning it as you go. Transfer it to parchment paper so you can slide it easily later.
- Make the Garlic Cream:
- Melt butter in a small saucepan over medium heat, then add the garlic and let it sizzle until fragrant, about a minute. Stir in the flour and cook another minute, then slowly whisk in the milk and cream with the salt and pepper, stirring constantly until it thickens into a smooth sauce, 2 to 3 minutes. Pull it off the heat and stir in the Parmesan until it melts into the cream.
- Spread the Sauce:
- Use a spoon to spread the garlic cream evenly over the dough, leaving a half-inch border. Don't drown it, a thin layer is enough.
- Add the Cheese:
- Scatter mozzarella over the sauce, then sprinkle the extra Parmesan on top. The two cheeses melt differently and create little pockets of flavor.
- Brush the Edges:
- Dip a pastry brush or your fingers in olive oil and coat the exposed crust. This step turns it golden and crackling.
- Bake Until Bubbly:
- Slide the pizza (still on parchment) onto the hot stone or sheet. Bake for 12 to 15 minutes, watching for the cheese to bubble and brown in spots and the crust to turn golden.
- Finish and Slice:
- Pull it out, scatter parsley over the top if you like, then slice it up with a sharp knife or pizza cutter. Serve it hot and watch it disappear.
Pin One night, my neighbor knocked on the door just as I pulled this out of the oven. I offered her a slice, and she stood there eating it over my sink, telling me she hadn't realized pizza could taste this cozy. That's when I knew this recipe was a keeper.
How to Store and Reheat
Let leftover slices cool completely, then stack them between sheets of parchment in an airtight container. They'll keep in the fridge for up to three days. When you're ready to eat, skip the microwave and reheat slices in a hot skillet over medium heat for a few minutes. The crust crisps back up, and the cheese gets gooey again like it just came out of the oven.
Flavor Variations to Try
Once you've made the classic version, this pizza becomes a canvas. I've added sautéed mushrooms and fresh spinach before baking, and both soaked up the creamy sauce beautifully. Caramelized onions turn it sweet and savory, and a sprinkle of red pepper flakes gives it a gentle kick without overpowering the garlic. You can also swap in ricotta dollops for half the mozzarella if you want pockets of creaminess throughout.
Serving Suggestions
This pizza feels indulgent on its own, but a simple arugula salad with lemon and olive oil balances the richness perfectly. I like to pour a cold glass of Pinot Grigio alongside it, the crispness cuts through the cream and garlic in a way that feels effortless. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer before a bigger meal.
- Pair with a light green salad dressed in lemon vinaigrette.
- Serve with a chilled white wine or sparkling water with a twist of lime.
- Cut into bite-sized pieces for a party appetizer that vanishes fast.
Pin There's something about pulling a golden, bubbling pizza out of your own oven that feels like a small victory. This one tastes like comfort, smells like home, and disappears faster than you'd expect.
Recipe Q&A
- → Can I use store-bought pizza dough?
Yes, absolutely. Store-bought pizza dough works perfectly and saves significant preparation time. Simply thaw if frozen and follow the baking instructions as directed in the main preparation steps.
- → How do I prevent a soggy crust?
Use parchment paper to transfer your pizza to the preheated pizza stone or baking sheet. This ensures the bottom cooks properly. Brushing the crust edges with olive oil also helps achieve that crispy texture.
- → What vegetables pair well with this white pizza?
Sautéed spinach, sliced mushrooms, caramelized onions, sun-dried tomatoes, and roasted red peppers all complement the creamy garlic sauce beautifully. Add them before baking for best results.
- → Can I make the garlic cream sauce ahead of time?
Yes, prepare the sauce up to 2 hours in advance and refrigerate it. Reheat gently over low heat before spreading on your dough, adding a splash of milk if it thickens too much.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and garlic flavors perfectly. The acidity cuts through the richness while enhancing the overall dining experience.
- → How should I store leftover pizza?
Cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for 5-7 minutes until warmed through and cheese softens.