Creamy White Sauce Pizza That Will Change Your Dinnertime Game

Delicious White Sauce Pizza with a rich garlic béchamel will transform your dinner experience.

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Prep Time 10

Cook Time 15

Resting Time 2

Total Time 25

Servings: 4 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Garlic Béchamel

4 tablespoons Salted Butter Substitution: Unsalted butter works if you adjust salt content.
2 cloves Garlic Use fresh garlic for best results.
¼ cup All-Purpose Flour No direct substitutions.
1 ½ cups Whole Milk Substitution: Use non-dairy milk for a dairy-free option.
1 teaspoon Kosher Salt Use sea salt or table salt if needed.
1 teaspoon Freshly Ground Black Pepper Use white pepper if preferred for a milder flavor.

For the Pizza

1 pound Artisan Pizza Dough Substitution: Store-bought dough can save time.
2 cups Shredded Mozzarella Blend with other cheeses for variations.
½ cup Shredded Parmesan Can replace with Pecorino Romano for a different taste.
¾ cup Ricotta Substitution: Cream cheese or cottage cheese can be used.

For the Salad

2 tablespoons Olive Oil Use flavored olive oil for extra taste.
1 tablespoon Balsamic Vinegar Substitution: Red wine or apple cider vinegar can work.
2 cups Arugula Substitution: Spinach or kale can be used.
1 teaspoon Red Chile Flakes Omit if not preferred or substitute with black pepper.

Equipment

Saucepan
Pizza Steel or Stone
Floured Pizza Peel

Method

Step-by-Step Instructions

Melt salted butter in a saucepan over medium-low heat. Add smashed garlic and cook until fragrant, about 2 minutes.
Whisk in all-purpose flour, stir continuously until the mixture bubbles.
Gradually pour in whole milk, whisking until the sauce thickens, about 3-5 minutes. Season with salt and pepper.
Preheat oven to 500°F (260°C) and place a pizza steel or stone inside to preheat.
Roll out pizza dough into a 12-inch circle and transfer to a floured pizza peel.
Spread garlic béchamel over the dough, sprinkle mozzarella and parmesan, then dollop ricotta.
Bake pizza on preheated steel or stone for about 5 minutes, then broil for an additional 2-4 minutes.
Mix olive oil, balsamic vinegar, and salt in a bowl. Add arugula and toss gently.
Remove pizza from oven, cool for a couple of minutes, and garnish with arugula salad before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 250mgIron: 2mg

Notes

Use fresh garlic for the best flavor, and preheat the pizza steel for crispy results.

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