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White Sauce Pizza with Creamy Garlic and Arugula Topping Recipe

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★★★★★

4.8 from 110 reviews

A luxurious white sauce pizza featuring a creamy garlic béchamel, topped with mozzarella, parmesan, ricotta, and fresh arugula tossed in a tangy balsamic vinaigrette for a perfect balance of rich and fresh flavors.

Ingredients

Scale

White Sauce

  • 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

Pizza

  • 1 pound Artisan pizza dough
  • 1 cup Shredded mozzarella
  • ½ cup Shredded parmesan
  • ½ cup Ricotta

Arugula Salad

  • 2 tablespoons Olive oil
  • 1 tablespoon Balsamic vinegar
  • 2 cups Arugula
  • Salt (to taste)
  • ¼ teaspoon Red chile flakes

Instructions

  1. Make the white sauce: Melt the 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.
  2. Prepare the roux: Whisk in the all-purpose flour, cooking for 2-3 minutes while the mixture bubbles to form a smooth roux that will thicken the sauce.
  3. Add milk: Gradually add the whole milk, whisking continuously after each addition to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and whisk continuously to a smooth consistency.
  4. Season and thicken: Season the sauce with kosher salt and freshly ground black pepper. Continue cooking, whisking often, until the sauce thickens, about 5 minutes. Remove from heat.
  5. Preheat the oven: Place a pizza steel or stone in the oven and preheat to 500°F, allowing the stone to heat for 45 minutes to ensure a crispy pizza crust.
  6. Prepare the dough: Flour a pizza peel generously. Flatten the pizza dough on a floured surface into a large disk with a thick border, then stretch into a 12-inch circle and transfer onto the prepared pizza peel.
  7. Assemble the pizza: Spread the garlic béchamel sauce evenly over the dough, leaving a 1-inch border around the edges. Sprinkle half of the shredded mozzarella and parmesan cheese over the sauce.
  8. Bake the pizza: Slide the pizza onto the hot steel in the oven and bake for 5 minutes. Then switch the oven to broil and cook for an additional 2-4 minutes until the cheese is fully melted and golden.
  9. Prepare arugula salad: While the pizza bakes, whisk together olive oil, balsamic vinegar, and salt in a bowl. Add the arugula and toss to coat evenly.
  10. Finish and serve: Remove the pizza from the oven and let it cool slightly. Top with the dressed arugula salad, slice, and serve sprinkled with red chile flakes for a hint of heat.
  11. Repeat: Repeat the entire process to make the second pizza if desired.

Notes

  • Ensure the pizza stone or steel is thoroughly preheated to get a crispy crust.
  • Be careful not to burn the garlic when melting the butter for the sauce; it should be fragrant but not browned.
  • You can substitute arugula with baby spinach or mixed greens if preferred.
  • Use fresh grated cheese for the best melting and flavor results.
  • Adjust red chile flakes according to your heat preference.

Keywords: white sauce pizza, garlic béchamel pizza, creamy garlic pizza, arugula salad pizza, homemade pizza, artisan dough pizza, mozzarella pizza, vegetarian pizza

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