Irresistible White Sauce Pizza with Creamy Garlic Bliss
This white sauce pizza is a celebration of creamy textures and savory flavors, making it an instant classic for any occasion. A rich, homemade garlic béchamel forms the luxurious base, perfectly complemented by a harmonious blend of mozzarella, savory parmesan, and delicate dollops of creamy ricotta. Each slice is then crowned with a vibrant, peppery arugula salad, tossed in a tangy balsamic vinaigrette, offering a delightful balance of indulgent richness and refreshing zest.
Prep Time
20 minutes
Cook Time
15-20 minutes (per pizza, including preheating)
Total Time
45-55 minutes
Servings
Makes 2 pizzas, each serving 2-3 people. Total 4-6 servings.
Keywords
Why This Recipe Delivers
- Boasts a rich, homemade garlic béchamel sauce that elevates it beyond an ordinary pizza experience.
- Features a decadent blend of three distinct cheeses: mozzarella, savory parmesan, and creamy ricotta.
- Finished with a vibrant, fresh arugula salad, adding a bright, peppery contrast to the indulgent base.
- Offers a perfect balance of rich, savory flavors and refreshing, light textures in every single bite.
- Impressive enough to serve guests yet simple and quick enough to prepare for a satisfying weeknight meal.
Ingredients
- For the Creamy Garlic Béchamel (per pizza):
- 56 grams (4 tablespoons) Salted butter, for richness and depth in the sauce.
- 1 large clove Garlic, gently smashed, to infuse aromatic flavor into the butter.
- 30 grams (¼ cup) All-purpose flour, for thickening the béchamel to a perfect, smooth consistency.
- 470 milliliters (2 cups) Whole milk, creating a velvety base for your garlic béchamel.
- 2.5 grams (½ teaspoon) Kosher salt, to season and enhance all the flavors beautifully.
- 0.6 grams (¼ teaspoon) Freshly ground black pepper, adding a subtle hint of warmth.
- For the Pizza Base (total for 2 pizzas):
- 450 grams (1 pound) Artisan pizza dough, the essential foundation for two great pizzas.
- For the Cheesy Topping (total for 2 pizzas):
- 113 grams (1 cup) Shredded mozzarella, providing that quintessential gooey melt that is simply irresistible.
- 55 grams (½ cup) Shredded parmesan, bringing a savory, nutty depth of flavor to the cheese blend.
- For the Creamy Accents (per pizza):
- 125 grams (½ cup) Ricotta cheese, offering creamy, dreamy pockets of texture in every bite.
- For the Fresh Arugula Topping (per pizza):
- 15 milliliters (1 tablespoon) Olive oil, giving a nice sheen and a fruity flavor to the arugula salad.
- 7.5 milliliters (½ tablespoon) Balsamic vinegar, adding a tangy kick that pairs perfectly with the rich pizza.
- 100 grams (2 cups) Fresh arugula, introducing a vibrant, peppery bite that cuts through the richness.
- 0.6 grams (¼ teaspoon) Red chile flakes, to sprinkle on for a subtle, delightful heat.
Instructions
- Begin by preparing the luxurious garlic béchamel sauce. In a medium saucepan, melt 56 grams (4 tablespoons) of salted butter over medium-low heat. Add one smashed garlic clove and gently cook for approximately 30 seconds, allowing the garlic to become fragrant without browning. This process subtly infuses the butter with a wonderful aromatic flavor.
- Whisk in 30 grams (¼ cup) of all-purpose flour into the fragrant butter, stirring continuously for 2-3 minutes. The mixture will bubble and form a smooth roux, which is crucial for thickening the sauce. Cooking the flour sufficiently eliminates a raw, pasty taste from the final béchamel.
- Gradually pour in 470 milliliters (2 cups) of whole milk, whisking vigorously after each small addition to prevent any lumps from forming. Continue adding milk in stages, ensuring the sauce remains perfectly smooth. Once all the milk is incorporated, bring the mixture to a gentle boil, then immediately reduce the heat to low and continue whisking constantly.
- Season the béchamel sauce with 2.5 grams (½ teaspoon) of kosher salt and 0.6 grams (¼ teaspoon) of freshly ground black pepper. Continue to whisk and cook the sauce until it has visibly thickened to your desired consistency, typically about 5 minutes. The sauce should be able to coat the back of a spoon. Remove from heat and set aside to cool slightly. This completes the béchamel sauce for one pizza.
- Preheat your oven to its maximum temperature, ideally 260°C (500°F). Place a pizza steel or a pizza stone inside the oven during preheating and allow it to heat thoroughly for at least 45 minutes. This ensures an intensely hot surface, which is essential for achieving a perfectly crispy pizza crust.
- Generously flour a pizza peel and have it readily available. A well-floured peel is critical for easily transferring the pizza onto the scorching hot oven surface without sticking.
- Take one portion of the artisan pizza dough (approximately 225 grams or 8 ounces) and place it on a lightly floured surface. Begin to gently flatten the dough ball, working from the center outwards, forming a large disk while carefully creating a slightly thicker border for the crust. This border will create a delicious, airy edge.
- Carefully stretch the dough into an approximate 30-centimeter (12-inch) circular shape. Transfer the stretched dough onto the generously floured pizza peel, ensuring it moves freely on the peel, which is a good sign it won't stick.
- Evenly spread the prepared garlic béchamel sauce over the pizza dough, leaving a 2.5-centimeter (1-inch) border around the edge for the crust. Then, evenly scatter 56.5 grams (½ cup) of shredded mozzarella and 27.5 grams (¼ cup) of shredded parmesan over the béchamel. Finish by dotting the pizza with 125 grams (½ cup) of ricotta cheese in small, creamy spoonfuls.
- With a swift, confident motion, slide the pizza from the peel directly onto the preheated hot pizza steel or stone in the oven. Bake for 5-7 minutes, or until the crust is golden brown and the cheese is mostly melted and bubbling. For a beautifully browned and slightly blistered cheese, engage the broiler for an additional 2-4 minutes, watching constantly to prevent burning.
- While the first pizza bakes, prepare the fresh arugula topping. In a medium bowl, whisk together 15 milliliters (1 tablespoon) of olive oil, 7.5 milliliters (½ tablespoon) of balsamic vinegar, and a small pinch of salt. Add 100 grams (2 cups) of fresh arugula and toss gently to coat the leaves evenly.
- Once the pizza is perfectly baked, carefully remove it from the oven and transfer it to a cutting board. Allow it to cool slightly for a minute or two before adding the fresh topping. This brief resting period helps the cheese set and prevents the arugula from wilting excessively.
- Thirteenth Step: Generously top the warm pizza with the balsamic-dressed arugula salad. Slice the pizza into desired portions and serve immediately, garnished with 0.6 grams (¼ teaspoon) of red chile flakes for a delightful touch of heat.
- Fourteenth Step: Repeat steps seven through thirteen with the remaining pizza dough and ingredients to create the second irresistible white sauce pizza.
Tools You’ll Need
- Medium saucepan
- Whisk
- Pizza steel or pizza stone
- Pizza peel
- Large mixing bowl (for arugula salad)
- Cutting board
- Pizza cutter or sharp knife
- Measuring cups and spoons (or kitchen scale)
Essential Success Tips
- Ensure your oven and pizza steel are thoroughly preheated for at least 45 minutes; this is absolutely crucial to achieving a crispy, well-cooked crust that rivals pizzeria quality.
- When making the béchamel, add the milk gradually in small increments and whisk constantly and vigorously to achieve a perfectly smooth, lump-free sauce. Patience here prevents a grainy texture.
- Avoid overloading the pizza with excessive sauce or cheese, as this can lead to a soggy crust and uneven cooking. Less is often more for optimal texture and flavor balance.
- Keep a very close eye on the pizza when broiling to prevent the cheese from burning, as oven broilers vary greatly in intensity and can brown quickly.
- Let the pizza cool for a minute or two after baking but before adding the arugula. This brief resting period allows the cheese to set and helps maintain the arugula's fresh, crisp texture.
Professional Cooking Secrets
- For an even silkier and smoother béchamel, consider passing the finished sauce through a fine-mesh sieve before spreading it on the pizza. This extra step removes any tiny lumps and ensures a flawlessly velvety base.
- To encourage a more golden-brown and extra crispy edge, lightly brush the pizza crust with a touch of good quality olive oil just before sliding it into the oven for baking.
- Elevate the garlic flavor to a deeper, sweeter note by roasting the garlic cloves until soft and caramelized before smashing and adding them to the butter for the béchamel. This mellows the raw garlic intensity.
Notes
- This recipe is designed to make two 30-centimeter (12-inch) pizzas.
- The 450 grams (1 pound) of Artisan pizza dough is sufficient for two pizzas; divide it into two 225-gram (8-ounce) portions.
- The quantities listed for 'Shredded mozzarella' (113 grams / 1 cup) and 'Shredded parmesan' (55 grams / ½ cup) are the total amounts needed for both pizzas. You will use half of each for the first pizza and the remaining half for the second pizza.
- The quantities listed for 'White Sauce', 'Ricotta', 'Olive oil', 'Balsamic vinegar', 'Arugula', and 'Red chile flakes' are per individual pizza. Therefore, to make the second pizza, you will need to double these specific ingredients and prepare a fresh batch of white sauce.
- For an extra layer of gourmet flavor, consider adding a tiny sprinkle of freshly grated nutmeg to the béchamel sauce along with the salt and pepper.
- Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. For best results and to retain crispness, reheat in a hot oven or a skillet on the stovetop rather than a microwave.
Frequently Asked Questions
Can I make the white sauce ahead of time?
Yes, the creamy garlic béchamel can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. When you're ready to use it, gently reheat the sauce over low heat, whisking frequently, and add a splash of milk if it appears too thick to achieve the desired consistency.
What's the best way to get a truly crispy pizza crust at home?
The absolute key to achieving a crispy pizza crust at home is a very hot cooking surface. Always preheat your pizza steel or stone in a 260°C (500°F) oven for at least 45 minutes to ensure it's scorching hot before sliding on the pizza. Additionally, using a high-quality artisan pizza dough will make a significant difference in the final texture.
Can I add other toppings to this white sauce pizza?
Absolutely! While this pizza is deliciously satisfying on its own, it also serves as an excellent base for other toppings. Consider adding caramelized onions, sautéed mushrooms, cooked spinach, or even a sprinkle of cooked pancetta or prosciutto for a non-vegetarian option. Ensure any wet toppings are well-drained before adding them to the pizza, and add them before baking.
Nutrition Facts (Per Serving)
Estimated per serving (1/4 of a pizza): Calories: 550, Protein: 25g, Fat: 30g, Carbs: 45g. (Note: Nutritional values are approximate and can vary based on specific brands, exact measurements, and dough composition.)
Allergy Information
Contains common allergens such as dairy (whole milk, salted butter, shredded mozzarella, shredded parmesan, ricotta cheese) and gluten (all-purpose flour, artisan pizza dough). For a gluten-free alternative, ensure you use a certified gluten-free pizza dough and verify all other ingredients are free from gluten. This dish is not suitable for individuals with severe dairy allergies.
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