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Irresistible White Sauce Pizza with Creamy Garlic Bliss
A sophisticated white pizza boasting a rich garlic béchamel foundation, premium cheeses, and a fresh peppery arugula crown.
Ingredients
- – 4 tablespoons Salted butter (adds richness and depth to the sauce.)
- – 1 clove Garlic (infuses a fantastic aromatic flavor.)
- – ¼ cup All-purpose flour (thickens the sauce to a perfect consistency.)
- – 2 cups Whole milk (creates a creamy base for your garlic béchamel.)
- – ½ teaspoon Kosher salt (enhances all the flavors beautifully.)
- – ¼ teaspoon Freshly ground black pepper (adds a hint of warmth.)
- – 1 pound Artisan pizza dough (the foundation of a great pizza.)
- – 1 cup Shredded mozzarella (provides that gooey melt that is simply irresistible.)
- – ½ cup Shredded parmesan (brings a savory depth of flavor.)
- – ½ cup Ricotta (offers a creamy, dreamy texture in every bite.)
- – 2 tablespoons Olive oil (gives a nice shine and a fruity flavor.)
- – 1 tablespoon Balsamic vinegar (adds a tangy kick that pairs perfectly.)
- – 2 cups Arugula (introduces a fresh, peppery bite.)
- – ¼ teaspoon Red chile flakes (sprinkle on for a little heat.)
Instructions
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1How to Make White Sauce Pizza: Prepare your workspace and gather all necessary components.
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2Melt butter in a saucepan over medium-low heat, adding the smashed garlic clove. Cook for about 30 seconds until fragrant.
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3Whisk in the flour, cooking for 2-3 minutes as the mixture bubbles to create a smooth roux.
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4Add milk gradually, whisking well after each addition. Bring to a gentle boil, reduce heat and whisk continuously.
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5Season the sauce with salt and pepper. Cook until thickened, about 5 minutes. Remove from heat.
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6Preheat your oven to 500°F, placing a pizza steel or stone inside for 45 minutes.
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7Flour a pizza peel generously and set it aside.
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8Flatten the dough ball on a floured surface, forming a large disk with a thick border.
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9Stretch the dough into a 12-inch circle and place it on the pizza peel.
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10Spread the garlic béchamel on the dough, leaving a 1-inch border, and top with half of the mozzarella and parmesan.
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11Slide the pizza onto the hot steel and bake for 5 minutes; broil for 2-4 minutes until cheese is melted.
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12Whisk together olive oil, balsamic vinegar, and salt in a bowl while the pizza bakes. Add arugula and toss.
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13Remove the pizza, let it cool slightly, top with arugula salad, slice, and serve with red chile flakes.
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14Repeat the process to make the second pizza.
Frequently Asked Questions
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