Bar Pie · White Pizza ·

Garlic Cream White Pizza

This garlic cream sauce works well for many different styles of pizza, but we especially love it as a base for our bar pie. It’s a nice change of pace from a traditional red sauce. Decadent and rich, this white pizza sauce is ridiculously good combined with the crunch of our bar pie dough and it’s crispy cheese edge.

Not quite as intense as adding a straight alfredo sauce to pizza, it does have similar vibes. We aren’t really into a cooked alfredo sauce baked on a pie, but we’re down with using it as a dipping sauce for crusts, or adding it to a pizza after a bake. As far as a component of a pizza, we prefer this easy garlic cream sauce.

What do you put on a garlic cream base? You could keep it simple and just add cheese. Sausage and caramelized onion would be great. Grilled chicken and sundried tomato is an amazing combo as well. How about crispy potato,bacon, and green onion?

But for today, we aren’t going to be heathens…….

Let’s get some veggies on there. If you don’t LOVE vegetables, this is the way to do it, cooked with heavy cream and cheese the way the Good Lord intended.

Most any vegetable will work here, but greens shine, cutting through the richness, and balancing any self-hatred you may have for your current nutritional decisions.

Spinach is our favorite way to make a white pie. You can simply add washed and cleaned raw spinach to the pie without issue, but today we’re going to quickly blanch them.

To blanch spinach:

Bring a saucepan of water to a slow boil. Add spinach for 1-2 minutes until tender and remove it onto a paper towel.

EASY GARLIC CREAM SAUCE

1 C Heavy Cream
3 Garlic cloves
¼ tsp Salt
¼ tsp Black Pepper

Pulse in a blender or food processor until the garlic is well blended with no large visible chunks. Do this slowly and carefully. Go too fast and you’ll end up with garlic whipped cream, not what we want here but if you’re into that sort of thing go for it.

Once blended, pour into a container and stir in the salt and black pepper. We’ll generally make this earlier in the day, on the same day we are planning to bake pizzas and store in the fridge until needed.

Assembly:

We have our prepared bar pie dough in a 14-inch cutter pan, lightly brushed with a little olive oil.

Bar Pie Dough Oiled

Pour ½ C of the Cream sauce on the dough and spread evenly just shy of the edge. We definitely want plenty of sauce, it will reduce in the oven, so don’t be shy.

Garlic Cream on Bar Dough

Apply spinach on top of the garlic cream sauce around the pie. Use as little or as much as desired.

Spinach on Bar Dough

For our 14 inch pizza, we are going to use around 7.5 oz of shredded cheese. We prefer a blend of part-skim mozzarella and a little white cheddar. All cheddar would be a little too intense here and tends to break on its own.

Add several large pinches of a grated hard cheese like parmesan or pecorino romano.

Garlic Cream Bar Pie Pre-Bake

Bake at 500 degrees. Place the pan directly on a preheated BakingSteel and bake for 8-9 minutes, rotating as needed. Remove from pan and bake directly on the BakingSteel for an additional 2 minutes or until the desired doneness.

Place on a cooling rack for a few minutes before slicing.

Garlic Cream White Bar Pizza

Enjoy!

If you want the full experience and a complete step by step walkthrough of exactly how we make our bar pizza, check out our Bar Pie Guide. The Guide contains around 30 pages of highly detailed info and teaches our bar pie process to help you take your homemade pizza to the next level.