Introduction

This irresistible white sauce pizza combines a creamy garlic béchamel with melty cheeses and a fresh arugula salad. Perfectly baked on a crispy artisan crust, it offers a delightful balance of richness and brightness in every bite.

A round pizza cut into eight slices rests on crumpled parchment paper over a white marbled surface. The crust is golden brown and thick, with a slightly crispy texture. The pizza is fully covered with melted white cheese that has small golden-brown spots from baking. Tiny red chili flakes and black pepper are scattered over the cheese, adding color contrast. On the upper side, a couple of green basil leaves sit on the parchment. Nearby, a small white bowl contains red chili flakes, and another white bowl with grated cheese is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons salted butter
1 clove garlic
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

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.
Step 2: Whisk in the flour and cook for 2–3 minutes as the mixture bubbles to create a smooth roux.
Step 3: Gradually add the milk, whisking well after each addition. Bring to a gentle boil, then reduce heat and whisk continuously.
Step 4: Season the sauce with salt and pepper. Cook until thickened, about 5 minutes, then remove from heat.
Step 5: Preheat the oven to 500°F, placing a pizza steel or stone inside for 45 minutes.
Step 6: Generously flour a pizza peel and set it aside.
Step 7: Flatten the dough ball on a floured surface to form a large disk with a thick border.
Step 8: Stretch the dough into a 12-inch circle and place it on the pizza peel.
Step 9: Spread the garlic béchamel sauce over the dough, leaving a 1-inch border. Top with half of the mozzarella and parmesan.
Step 10: Slide the pizza onto the hot steel and bake for 5 minutes. Then broil for 2–4 minutes until the cheese melts.
Step 11: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add the arugula and toss to coat.
Step 12: Remove the pizza from the oven and let it cool slightly. Top with the arugula salad and sprinkle with red chile flakes.
Step 13: Slice and serve immediately. Repeat the process to make a second pizza if desired.

Tips & Variations

For extra flavor, roast the garlic before adding it to the butter.
Use a pizza stone or steel preheated for at least 45 minutes to achieve a crispy crust.
Add a drizzle of honey or a squeeze of lemon juice over the arugula for a sweet and tart contrast.
Swap arugula for baby spinach or fresh basil if preferred.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

A white bowl filled with a thick, creamy, off-white sauce dotted with small black specks sits on two stacked white plates. A spoon held by a person’s hand lifts some of the sauce, showing its smooth, flowing texture. In the foreground, there is a whole garlic bulb, and in the blurred background, a beige cloth and a flat, pale yellow baked dish rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the white sauce in advance?

Yes, you can make the white sauce ahead and refrigerate it for up to 2 days. Reheat gently on the stove, whisking until smooth before using.

What can I use if I don’t have a pizza stone or steel?

If you don’t have a stone or steel, use a heavy baking sheet turned upside down and preheated in the oven to mimic the effect and help create a crisp crust.