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White Sauce Pizza with Creamy Garlic and Fresh Arugula Recipe

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★★★★★

4.8 from 60 reviews

Experience the magic of white sauce pizza, featuring a creamy garlic béchamel sauce topped with melty mozzarella, parmesan, and ricotta cheeses, finished with a fresh arugula salad tossed in olive oil and balsamic vinegar for a deliciously comforting and sophisticated dinner.

Ingredients

Scale

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

For the Topping

  • 2 tablespoons Olive oil
  • 1 tablespoon Balsamic vinegar
  • 2 cups Arugula
  • ¼ teaspoon Red chile flakes

Instructions

  1. Prepare the garlic béchamel sauce: Melt salted butter in a saucepan over medium-low heat. Add the smashed garlic clove and cook for about 30 seconds until fragrant to infuse the butter with garlic flavor. Remove garlic after cooking to avoid overpowering taste.
  2. Create the roux: Whisk in all-purpose flour and cook for 2-3 minutes, stirring constantly as the mixture bubbles, to form a smooth roux that will thicken the sauce.
  3. Add milk gradually: Slowly pour in whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce to a simmer and keep whisking to prevent scorching.
  4. Season and thicken the sauce: Add kosher salt and freshly ground black pepper. Continue cooking and whisking for about 5 minutes until the sauce thickens and the raw flour taste disappears. Remove sauce from heat and set aside.
  5. Preheat the oven: Heat your oven to 500°F (260°C) and place a pizza steel or stone inside to heat for 45 minutes, ensuring a crispy crust.
  6. Prepare the dough: Generously flour a pizza peel and set aside. On a floured surface, flatten the artisan dough ball into a large disk with a thick border, then stretch it gently into a 12-inch circle. Place the dough on the floured pizza peel, jiggling slightly to prevent sticking.
  7. Assemble the pizza: Evenly spread the garlic béchamel sauce over the dough, leaving a 1-inch border all around. Sprinkle half of the shredded mozzarella and parmesan cheeses, then dollop half of the ricotta over the top for creamy pockets.
  8. Bake the pizza: Slide the pizza onto the preheated pizza steel. Bake for 5 minutes, then switch to broil for an additional 2-4 minutes, watching closely until the cheese is melted and the crust is blistered and golden.
  9. Prepare the arugula topping: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a large bowl. Add arugula and toss well to coat evenly.
  10. Finish the pizza: Remove the pizza from the oven and let it cool slightly. Top it with a generous handful of the dressed arugula salad. Slice and serve with a sprinkle of red chile flakes for a spicy kick.
  11. Repeat for the second pizza: Use the remaining ingredients to make a second pizza following the same steps for a total of two pizzas.

Notes

  • Garnish with extra cheese or fresh herbs like basil or oregano to enhance flavor.
  • Use fresh garlic for the best aromatic béchamel sauce and remove it before proceeding to avoid bitterness.
  • Allow pizza dough to rest if it retracts when stretching for easier shaping.
  • Whisk constantly while adding milk to prevent lumps and achieve a smooth sauce.
  • Keep a close eye while broiling to avoid burning the pizza.
  • Toss arugula in dressing just before serving to keep it fresh and vibrant.
  • You can make the garlic béchamel sauce and pizza dough ahead of time to save preparation time on baking day.

Keywords: white sauce pizza, garlic béchamel pizza, creamy garlic pizza, artisan pizza, homemade pizza, vegetarian pizza, white pizza, arugula pizza topping, pizza recipe

Find it online: https://cookwithlea.com/white-sauce-pizza-with-creamy-garlic-and-fresh-arugula-recipe/