White Pizza with Garlic

Make regular pizza into a fancy white delight with a smooth garlic sauce better than what you'd get at fancy Italian places. This stepped-up version mixes a homemade creamy sauce with top-notch cheeses and herbs, building tasty layers that make each bite special. When creamy sauce meets melty cheese, you'll get a pizza you won't forget.

I've tweaked this recipe during many pizza nights, and it's funny how folks who say they "only eat red sauce pizza" change their minds right away. There's something truly special about how the garlic sauce mixes with all that melted cheese.

Must-Have Ingredients

• Rich Butter: Go for European unsalted butter to make a luxurious sauce base.
• Full-Fat Milk: Don't skimp here - it's what makes your sauce silky smooth.
• Real Garlic: Pick firm, nearby-grown garlic bulbs for the deepest flavor punch.
• Well-Aged Parmesan: Grate it yourself for true richness that lifts the whole dish.
• Great Mozzarella: Choose low-moisture stuff to keep your crust crisp and get that perfect melt.
• Garden Basil: Look for vivid green leaves to add color pop and fresh taste.

Making Your Perfect Pizza

Getting The Sauce Started:

First, melt your butter on medium-low till it's all liquid but not brown. Slowly add flour while whisking non-stop for a smooth mix. Keep stirring for exactly two minutes to build flavor without browning it.

Building The Right Feel:

Add cold milk in a thin stream, whisking hard to avoid lumps. Keep stirring as it gets thicker, looking for tiny bubbles at the edges. Cook until the sauce nicely coats your spoon.

Adding The Flavors:

Mix in chopped garlic and spices once your sauce is thick enough. Take it off the heat before you add Parmesan, letting the leftover heat slowly melt the cheese.

Putting It Together:

Spread a thin, even sauce layer with a flat spatula, leaving a small border. Layer your cheeses carefully, with mozzarella on the bottom and Parmesan on top.

The Last Touch:

Bake at 450°F until you see golden edges and nice brown spots on the cheese. Top with thinly sliced basil right before you serve it.

After making this pizza tons of times, I've learned that how you make the sauce matters more than anything. At one dinner party, I rushed the flour-butter mix and got lumps no amount of whisking could fix. Now I take my time with the sauce, paying close attention to every little change as it cooks.

Stunning Serving Ideas

Put your masterpiece on a wooden pizza board with some fresh basil and a little drizzle of good olive oil. Try whole basil leaves in the middle and thin strips around the edges for a pretty look. For fancy parties, cut it into small squares as finger food with tiny greens on top.

Fun Twists To Try

Play with different cheese mixes - maybe fontina for extra creaminess or smoky mozzarella for more depth. Add truffle oil to the sauce for something special. If you really love garlic, tuck some roasted cloves between the cheese layers. Try adding sweet cooked onions or sautéed mushrooms for more flavor.

Keeping It Fresh

Keep extra sauce in a sealed container for up to three days. Warm it up slowly, adding a splash of warm milk to make it smooth again. For best results, make and bake your pizza right when you want to eat it. If you need to rewarm leftover pizza, use a hot pizza stone at 375°F to bring back the right texture.

Party Planning Win

Set up a make-your-own pizza station with little bowls of toppings so everyone can customize their section. Make extra garlic sauce because people always want more. Think about offering both regular and wheat crust options. Arrange an easy assembly line when you're making several pizzas.

This white pizza has become our family's favorite Friday tradition after many nights of testing and tweaking. I love how it takes comfort food and makes it special with a bit more care. Whether it's just for family dinner or when friends come over, this pizza shows that taking your time and using good stuff can turn simple food into something amazing.

Recipe Q&A

→ Can I prepare the garlic sauce in advance?

Sure! Make the sauce and store it in the fridge in a sealed container for up to 5 days. Reheat lightly before using.

→ What’s the benefit of low moisture mozzarella?

It melts better and stops your pizza from being soggy. Plus, it gives you that perfect stretch when pulled apart!

→ Is freezing the white sauce a good idea?

Freezing’s an option, but creamy sauces can change texture. It’s best fresh or kept in the fridge for 5 days.

→ How can I make sure the crust turns crispy?

Preheat the oven to 450°F, brush the edges of your dough with olive oil, and use a pizza stone or good-quality pan.

→ Can I add extra toppings on this pizza?

Absolutely! Try chicken, mushrooms, spinach, or roasted veggies. Avoid watery ones that might mess with the crust.