Name: White Sauce Pizza with Creamy Garlic and Fresh Arugula Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 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

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Introduction

Experience the magic of white sauce pizza, featuring a creamy garlic béchamel and melty cheeses for a deliciously comforting meal. This artisan-style pizza balances rich, creamy flavors with fresh arugula and a hint of spice for a truly irresistible treat.

A close-up view of a white pizza with a lightly charred, golden-brown crust that is thick and puffy around the edges. The pizza has a creamy white cheese base topped with dollops of smooth white ricotta cheese spread evenly, small green basil leaves scattered across, and a sprinkling of black pepper. The pizza is placed on parchment paper on top of a wooden board. Nearby, there is a small clear jar of oil and another small clear jar with a dark sauce. The photo is taken with a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the White Sauce:

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

For the Pizza:

1 pound artisan pizza dough
1 cup shredded mozzarella
½ cup shredded parmesan
½ cup ricotta cheese

For the Topping:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cups arugula
¼ teaspoon red chile flakes

Instructions

Step 1: Melt the butter in a saucepan over medium-low heat and add the smashed garlic clove. Cook for about 30 seconds until fragrant to infuse the butter with garlic flavor.
Step 2: Whisk in the flour and cook for 2-3 minutes while stirring constantly to form a smooth roux that bubbles gently.
Step 3: Gradually add the milk, whisking continuously after each addition. Bring the mixture to a gentle boil, then reduce the heat to simmer while whisking to prevent lumps and scorching.
Step 4: Season the sauce with salt and black pepper. Continue cooking and whisking until the sauce thickens and the raw flour taste disappears, about 5 minutes. Remove from heat and discard the garlic clove.
Step 5: Preheat your oven to 500°F (260°C) and place a pizza steel or stone inside to heat for at least 45 minutes for a crispy crust.
Step 6: Generously flour a pizza peel and set aside. On a floured surface, flatten your dough ball into a large disk with a thicker border. Stretch it gently by holding the edge and pulling to form a 12-inch circle. Transfer to the floured pizza peel.
Step 7: Spread the garlic béchamel sauce evenly over the dough leaving a 1-inch border. Sprinkle half the mozzarella and parmesan cheeses over the sauce. Dollop half the ricotta in small spoonfuls across the surface.
Step 8: Slide the pizza onto the preheated steel or stone. Bake for 5 minutes, then switch to broil and cook for an additional 2-4 minutes until the cheese is melted and the crust is blistered and golden.
Step 9: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a large bowl. Add the arugula and toss to coat evenly.
Step 10: Remove the pizza from the oven and let it cool slightly. Top with a handful of the dressed arugula. Sprinkle with red chile flakes for a spicy kick, slice, and serve immediately.
Step 11: Repeat the process with the remaining dough and ingredients to make a second pizza.

Tips & Variations

Use fresh garlic for the béchamel and remove it after cooking to avoid overpowering the sauce.
Allow your dough to rest if it retracts while stretching, for an even crust shape.
Whisk continuously when adding milk to keep the sauce smooth and creamy.
Watch closely when broiling; the pizza can burn quickly once cheese starts bubbling.
Toss arugula in the dressing just before serving to keep it crisp and fresh.
For a vegetarian boost, add sautéed mushrooms and spinach before baking.
Try topping with crispy bacon or Italian sausage for a meat lover’s version.
Use plant-based cheese alternatives for a dairy-free pizza.
Substitute gluten-free dough to accommodate dietary needs.
Sprinkle fresh basil or oregano before baking for added herb flavor.
Add a drizzle of hot honey or sliced jalapeños after baking for spice and sweetness.
Mix chopped nuts into the dough for texture and a nutty twist.
Finish with a pesto drizzle on the arugula for gourmet flair.

Storage

Allow the pizza to cool completely before storing. Leftover pizza can be stored in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For longer storage, wrap slices in plastic wrap and foil, then freeze for up to 2 months. Reheat in a 375°F oven for 10-15 minutes until warmed through and cheese is bubbly. Avoid microwaving to keep the crust crispy.

How to Serve

A round pizza with a thick, airy crust that is golden with some charred spots, topped with melted white cheese spread evenly across the surface, and dollops of soft, fluffy white ricotta cheese scattered in a circle. Small green basil leaves are sprinkled lightly over the top along with cracked black pepper, and the cheese shows some golden brown spots from baking. The pizza is placed on parchment paper on a wooden board, with two small bowls of sauces and a bottle of olive oil nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right garlic for the white sauce?

Look for firm, plump garlic cloves without any dark spots or sprouting. Fresh garlic imparts the best aromatic flavor that enhances the béchamel without overpowering it.

How should I store leftover white sauce pizza?

Wrap slices tightly in plastic wrap or place in an airtight container and refrigerate up to 3 days. Reheat in the oven to restore the fresh-baked texture and flavor.

Can I freeze white sauce pizza?

Yes, individually wrapped slices freeze well for up to 2 months. Thaw overnight in the refrigerator, then warm in the oven before serving.

What if my garlic béchamel sauce turns lumpy?

Try whisking vigorously or blend with an immersion blender to smooth it out. Adding a little milk and stirring gently over low heat can also help restore its creamy texture.

Is this recipe suitable for vegetarians?

Absolutely. This pizza contains no meat and is completely vegetarian. For dairy-free needs, substitute cheeses with plant-based alternatives.

Can I use store-bought dough for this pizza?

Yes, store-bought artisan pizza dough works well. Allow it to come to room temperature before stretching to get the best results.