Introduction

This Irresistible White Sauce Pizza with Creamy Garlic Bliss is a delicious twist on classic pizza. Featuring a rich garlic béchamel sauce topped with a blend of cheeses and fresh arugula, it’s perfect for a quick and impressive meal that serves two.

White Sauce Pizza with Creamy Garlic, Mozzarella, Parmesan, Ricotta, and Arugula Recipe - Recipe Image

Ingredients

4 tablespoons salted butter
1 clove garlic
¼ cup all-purpose flour
2 cups whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound artisan pizza dough
1 cup shredded mozzarella
½ cup shredded parmesan
½ cup ricotta
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cups arugula
¼ teaspoon red chile flakes

Instructions

Step 1: Melt butter in a saucepan over medium-low heat, adding the smashed garlic clove. Cook for about 30 seconds until fragrant.
Step 2: Whisk in the flour, cooking for 2-3 minutes as the mixture bubbles to create a smooth roux.
Step 3: Gradually add the milk, whisking well after each addition. Bring to a gentle boil, then reduce heat and whisk continuously.
Step 4: Season the sauce with salt and pepper. Cook until thickened, about 5 minutes, then remove from heat.
Step 5: Preheat your oven to 500°F, placing a pizza steel or stone inside for 45 minutes.
Step 6: Generously flour a pizza peel and set it aside.
Step 7: Flatten the dough ball on a floured surface into a large disk with a thick border.
Step 8: Stretch the dough into a 12-inch circle and place it on the pizza peel.
Step 9: Spread the garlic béchamel on the dough, leaving a 1-inch border. Top with half the mozzarella and parmesan.
Step 10: Slide the pizza onto the hot steel and bake for 5 minutes; then broil for 2-4 minutes until the cheese is melted.
Step 11: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add arugula and toss to coat.
Step 12: Remove the pizza from the oven, let it cool slightly, then top with the arugula salad. Slice and serve with red chile flakes.
Step 13: Repeat the process to make the second pizza.

Tips & Variations

For extra flavor, add a sprinkle of fresh thyme or rosemary to the white sauce while it simmers.
Use a pizza stone or steel for a crispier crust that mimics pizzeria results at home.
Swap arugula for baby spinach or add thinly sliced mushrooms for a different topping experience.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat slices in a hot oven or skillet to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the white sauce ahead of time?

Yes, you can prepare the garlic béchamel sauce up to a day in advance. Reheat gently while whisking before spreading on the dough.

What if I don’t have a pizza stone or steel?

You can bake the pizza on a baking sheet, but for best results, preheat the sheet in the oven so the bottom heats quickly and crisps up.

White Sauce Pizza with Creamy Garlic, Mozzarella, Parmesan, Ricotta, and Arugula Recipe

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★★★★★

4.9 from 59 reviews

This Irresistible White Sauce Pizza features a creamy garlic béchamel base topped with a blend of mozzarella, parmesan, and ricotta cheeses on an artisan pizza crust. Finished with a fresh and peppery arugula salad tossed in olive oil and balsamic vinegar, this recipe delivers a perfect balance of rich creaminess and bright, tangy freshness, making for a deliciously unique homemade pizza experience in under 30 minutes.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Pizza
Method: Baking
Cuisine: Italian

Ingredients

Scale

White Sauce (Garlic Béchamel)

4 tablespoons Salted butter
1 clove Garlic, smashed
¼ cup All-purpose flour
2 cups Whole milk
½ teaspoon Kosher salt
¼ teaspoon Freshly ground black pepper

Pizza

1 pound Artisan pizza dough
1 cup Shredded mozzarella
½ cup Shredded parmesan
½ cup Ricotta

Arugula Salad Topping

2 tablespoons Olive oil
1 tablespoon Balsamic vinegar
2 cups Arugula
¼ teaspoon Red chile flakes

Instructions

Make the White Sauce: Melt butter in a saucepan over medium-low heat, adding the smashed garlic clove and cook for about 30 seconds until fragrant to infuse the butter with garlic flavor.
Create the Roux: Whisk in the flour and cook for 2-3 minutes, stirring continuously, until the mixture bubbles and forms a smooth roux that will thicken your sauce.
Add Milk: Gradually pour in the whole milk, whisking well after each addition to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and whisk continuously to achieve a creamy consistency.
Season and Thicken: Add kosher salt and black pepper, and continue cooking until the sauce thickens, about 5 minutes. Remove from heat once desired thickness is reached.
Prepare the Oven and Pizza Peel: Preheat your oven to 500°F (260°C). Place a pizza steel or stone inside and allow it to heat for 45 minutes to ensure a crispy crust. Flour your pizza peel generously and set aside.
Shape the Dough: On a floured surface, flatten the artisan pizza dough into a large disk with a thick border. Stretch it into a 12-inch circle and transfer it onto the floured pizza peel.
Assemble the Pizza: Spread the garlic béchamel sauce evenly over the dough, leaving a 1-inch border around the edges. Sprinkle half of the shredded mozzarella and parmesan cheeses evenly over the sauce.
Bake the Pizza: Slide the pizza carefully onto the preheated pizza steel or stone. Bake for 5 minutes until the crust starts to crisp and the cheese begins to melt.
Broil for Finish: Switch the oven to broil and cook the pizza for an additional 2-4 minutes, watching closely until the cheese is bubbly and golden.
Prepare the Arugula Salad: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Toss in the arugula to coat it with the dressing.
Finish the Pizza: Remove the pizza from the oven and let it cool slightly. Top with the dressed arugula salad, slice into pieces, and sprinkle with red chile flakes for a touch of heat.
Repeat for Second Pizza: Repeat the dough shaping, topping, baking, and finishing steps to prepare the second pizza for your two servings.

Notes

Use a pizza stone or steel preheated thoroughly to achieve a crispy crust.
Adjust the amount of red chile flakes to your preferred spice level or omit if sensitive to heat.
For a thinner crust, roll the dough out larger, but keep the baking time the same.
The garlic clove can be removed after infusing the butter to avoid biting into a whole piece of garlic.
Let the pizza rest for a few minutes before slicing to allow the sauce and cheese to set slightly.

Keywords: white sauce pizza, garlic béchamel pizza, creamy garlic pizza, homemade pizza with white sauce, arugula pizza, artisan dough pizza