White Garlic Pizza (Print Version)

# Ingredients:

01 - 1¼ cups whole milk

02 - 2 tablespoons all-purpose flour

03 - ¼ cup Parmesan cheese, freshly grated

04 - 2 tablespoons unsalted butter

05 - 3 cloves garlic, finely chopped (or 3 teaspoons pre-minced garlic)

06 - ¼ teaspoon ground black pepper

07 - ¼ teaspoon sea salt

08 - 8 ounces mozzarella cheese, freshly shredded (low-moisture)

09 - 2 tablespoons fresh basil leaves, thinly sliced for garnish

10 - 1 pizza crust (use your go-to homemade or store-bought)

11 - ½ teaspoon Italian spice blend

12 - ¼ cup Parmesan cheese, shredded fresh

13 - ½ cup your prepared Parmesan garlic sauce

14 - 1 teaspoon olive oil

01 - Let your butter melt completely in a small pot over medium heat. It should just start bubbling before you move to the next step.

02 - Add the flour to melted butter, stirring constantly for 2 minutes. Don't let it darken—it should stay pale and soft.

03 - Pour the milk in slowly while whisking nonstop. Keep whisking until it bubbles and thickens. This could take between 3-5 minutes.

04 - Toss in sea salt, black pepper, and the minced garlic, then stir everything until smooth and evenly blended.

05 - Add grated Parmesan and stir it around until it melts beautifully. Remove the pan from heat and let the sauce cool slightly.

06 - Turn your oven up to 450°F (232°C). Lay out your pizza crust, rub on the olive oil, and sprinkle with the Italian seasoning.

07 - Spread the garlic sauce on top of the dough, and then scatter both cheeses evenly over the surface.

08 - Put the pizza in the oven and bake it for 10-12 minutes. You want the cheese bubbling and some spots lightly golden.

09 - Pull the pizza from the oven and sprinkle the basil ribbons over the top. Slice it up and dig in while it's hot.

01 - You can prep the sauce ahead of time and store it in the fridge for up to 5 days.

02 - A super hot oven is key to that perfect crispy crust.

03 - Don't bake with fresh basil—it keeps its flavor and color better when added after baking.