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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://spiceupwithsophie.com/white-sauce-pizza-with-creamy-garlic-mozzarella-parmesan-ricotta-and-arugula-recipe/