Garlic Parmesan Pizza

5 from 1 vote

This Garlic Parmesan Pizza is so creamy, cheesy, and garlicky. Made with a homemade parmesan garlic pizza sauce and topped with plenty of mozzarella cheese, you'll love how quickly and easily it comes together. Perfect for an easy weeknight dinner or pizza party.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Preheat Time 1

Total Time 1 30

Servings slices

Calories 253kcal

Author Ashley Petrie, RDN, LDN

Equipment

Pizza stone *see notes if you don't have a pizza stone
Pizza Peel
Small saucepan

Ingredients

For the Garlic Parmesan Sauce

1 tablespoon unsalted butter
2 cloves garlic finely minced
1 tablespoon all-purpose flour
¾ cup 2% milk
½ cup grated parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the Garlic Parmesan Pizza

1 large sourdough pizza dough or whole wheat pizza dough
8 ounces (approximately 2 ½ cups) shredded mozzarella cheese low-moisture, part-skim
½ teaspoon Italian seasoning
¼ cup fresh basil leaves chiffonade (thinly sliced)

Instructions

Preheat the Pizza Stone

Place your pizza stone on a rack inside the lower third of the oven while the oven is still cold. Preheat the oven to 550°F (or as high as your oven will go). Once the oven has reached temperature, allow the pizza stone to preheat for an additional 30 minutes or so.

For the Parmesan Garlic Sauce

Melt butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for 2 minutes. Whisk in the flour and cook until the roux just begins to turn golden brown, about 2-3 minutes.
1 tablespoon unsalted butter, 2 cloves garlic, 1 tablespoon all-purpose flour
Slowly pour in the milk, whisking continuously to prevent any lumps from forming. Bring the mixture to a gentle simmer and cook for an additional 5 minutes or until thickened. Remove from heat and stir in the parmesan cheese. Mix vigorously until the cheese has fully melted into the sauce. Season with kosher salt and black pepper and set aside to cool slightly.
¾ cup 2% milk, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup grated parmesan cheese

For the Parmesan Garlic Pizza

Stretch the pizza dough to the desired size and place it on a lightly floured sheet of parchment paper. Place the parchment paper on a pizza peel or on the back of a baking sheet for easy transfer to the hot pizza stone.
1 large sourdough pizza dough
Spread a ½ to ¾ cup of the parmesan garlic sauce all over the pizza dough, leaving about a ½-inch border for the crust. Evenly sprinkle the shredded mozzarella cheese over the sauce. Season with Italian seasoning.
8 ounces (approximately 2 ½ cups) shredded mozzarella cheese, ½ teaspoon Italian seasoning
Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Bake the pizza for approximately 8-10 minutes or until all of the cheese is bubbling and beginning to turn golden brown.
Using oven mitts, lift the pizza stone out of the oven and slide the pizza off onto a cooling rack. Garnish with fresh basil. Allow the pizza to rest for about 10 minutes prior to slicing.
¼ cup fresh basil leaves

Notes

Don't have a pizza stone? No problem! You can use an upside-down baking sheet in a similar way you would a stone. Just place the baking sheet upside down on the oven rack and preheat it to 550°F. Then, use a pizza peel or another baking sheet to slide the assembled pizza onto the hot baking sheet.
Note: The recipe makes approximately ¾ cup of garlic parmesan sauce. If you prefer a pizza that’s light on the sauce, just use less.
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.