White Sauce Pizza with Creamy Garlic and Arugula Topping Recipe
This Irresistible White Sauce Pizza features a creamy garlic béchamel base topped with a blend of mozzarella, parmesan, and ricotta cheeses. Finished with a fresh arugula salad dressed in a tangy balsamic vinaigrette and a sprinkle of red chile flakes, this pizza offers a perfect balance of rich, savory flavors and peppery freshness. It is baked to perfection on a hot pizza stone for a crispy crust and gooey melted cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 pizzas, approximately 8 slices each 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
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 cheese
- ½ cup Shredded parmesan cheese
- ½ cup Ricotta cheese
For the Topping
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 cups Arugula
- ¼ teaspoon Red chile flakes
- Salt, to taste
Instructions
- Make the White Sauce: Melt the 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 aroma.
- Create the Roux: Whisk in the all-purpose flour and cook for 2-3 minutes while the mixture bubbles, stirring constantly to form a smooth roux without browning.
- Add Milk Gradually: Slowly pour in the whole milk, whisking well after each addition to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and continue whisking continuously.
- Season and Thicken: Season the sauce with kosher salt and freshly ground black pepper. Continue cooking and whisking until the sauce thickens, about 5 minutes. Remove from heat and discard the garlic clove.
- Preheat Oven and Prepare Peel: Preheat your oven to 500°F (260°C), placing a pizza steel or stone inside to heat for 45 minutes. Generously flour a pizza peel and set aside.
- Shape the Dough: On a floured surface, flatten the artisan pizza dough into a large disk with a thick border. Stretch the dough into a 12-inch circle and transfer it onto the floured pizza peel.
- Assemble the Pizza: Spread the creamy garlic béchamel evenly over the dough, leaving a 1-inch border around the edges. Sprinkle half of the shredded mozzarella and parmesan cheeses over the sauce.
- Bake the Pizza: Slide the pizza from the peel onto the preheated pizza steel or stone in the oven. Bake for 5 minutes until the crust starts to set and cheese begins to melt.
- Broil for Finish: Turn on the broiler and broil the pizza for 2-4 minutes until the cheese is bubbly and golden brown.
- Prepare the Arugula Salad: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add the fresh arugula and toss until nicely coated.
- Add Toppings and Serve: Remove the pizza from the oven and let it cool slightly. Top with the dressed arugula salad and sprinkle with red chile flakes for a spicy kick. Slice and serve immediately.
- Repeat for Second Pizza: Follow the same steps to make a second pizza if desired.
Notes
- Using a pizza stone or steel preheated for at least 45 minutes ensures a crisp crust.
- Be careful not to brown the roux when making the white sauce; it should stay pale for the best texture and flavor.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives and use dairy-free cheeses.
- Adjust the amount of red chile flakes to control the heat level.
- Let the pizza rest a few minutes before slicing to prevent the toppings from sliding off.
Keywords: white sauce pizza, garlic béchamel pizza, creamy pizza recipe, homemade pizza dough, arugula salad pizza, easy pizza recipe
