Description

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 tossed in a tangy balsamic dressing. Baked to perfection on a pizza stone or steel for a crispy crust and gooey cheese, this pizza offers a delightful combination of rich, savory, and fresh flavors in under 30 minutes.

Ingredients

Scale

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

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
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 flavor.
Create the Roux: Whisk in the all-purpose flour, cooking for 2-3 minutes while the mixture bubbles continuously to form a smooth roux that will thicken the sauce.
Add Milk: Gradually whisk in the whole milk, blending well after each addition. Bring the mixture to a gentle boil, then reduce the heat and whisk continuously to prevent lumps.
Season and Thicken: Season the sauce with kosher salt and freshly ground black pepper. Continue cooking and whisking for about 5 minutes, until the béchamel thickens to a creamy consistency. Remove from heat.
Preheat Oven and Prepare Surface: Preheat your oven to 500°F (260°C) with a pizza steel or stone inside for 45 minutes to ensure a hot baking surface. Generously flour a pizza peel and set aside.
Shape the Dough: On a floured surface, flatten the artisan pizza dough ball into a large disk, forming a thick border. Stretch the dough gently into a 12-inch circle and place it onto the floured pizza peel.
Assemble Pizza: Spread the garlic béchamel sauce evenly over the dough, leaving a 1-inch border. Sprinkle half of the shredded mozzarella and parmesan cheeses over the sauce, then dollop the ricotta evenly across the top.
Bake Pizza: Slide the pizza onto the preheated pizza steel or stone. Bake for 5 minutes, then switch to broil and cook for an additional 2-4 minutes until the cheese is melted, bubbly, and slightly golden.
Prepare Arugula Salad: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add the arugula and toss gently to coat evenly.
Finish and Serve: Remove the pizza from the oven and let it cool slightly. Top with the dressed arugula salad, slice, and sprinkle with red chile flakes for a touch of heat. Serve immediately.
Repeat: Repeat the process with the remaining dough and ingredients to make the second pizza.

Notes

Preheating the pizza steel or stone is crucial for a crispy crust.
For extra garlic flavor, you can mince the garlic instead of using a clove whole.
Adjust red chile flakes to your preferred spice level.
Use whole milk for the best creamy texture; low-fat milk may thin the sauce.
Let the pizza cool slightly before adding arugula to prevent wilting.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pizza
Method: Baking
Cuisine: Italian

Keywords: white sauce pizza, garlic béchamel pizza, creamy garlic pizza, arugula pizza, homemade pizza, artisan pizza, mozzarella pizza, parmesan ricotta pizza