Easy White Sauce Mushroom Pizza – Creamy, Garlicky, and Gourmet

Introduction

Hi everyone, Emily here! If you’re ready to break up with basic tomato sauce for a night, this Easy White Sauce Mushroom Pizza is the sophisticated “pizza night” glow-up you’ve been waiting for. In 2026, we’re seeing a massive trend toward “Bianca” style pizzas—where the focus is on high-quality cheeses and earthy, umami-rich toppings. This recipe combines a velvety garlic cream base with perfectly sautéed mushrooms to create a slice that feels like it belongs in a high-end Italian bistro.

Why You’ll Love This Recipe

• The “Liquid Gold” Base: Unlike jarred sauces, this homemade white sauce is infused with fresh sautéed garlic and two types of cheese.

• Umami Bomb: Sautéing the mushrooms before they hit the oven ensures they are tender and packed with concentrated flavor.

• High-Heat Magic: Baking at 245°C (475°F) gives you that professional, blistered crust texture at home.

• Simple Indulgence: It uses pantry staples like flour, cream, and garlic to create a result that tastes incredibly expensive.

Equipment

• Oven: Capable of reaching high temperatures.

• Large Skillet: For sautéing mushrooms and building the sauce.

• Baking Sheet or Pizza Stone: A stone is preferred for maximum crust crispiness.

• Chef’s Knife: For getting those perfectly thin mushroom slices.

• Rolling Pin: (Optional) If you prefer a perfectly uniform thin crust.

Ingredients

• 1 Pizza crust (store-bought or your favorite homemade dough)

• 2 tablespoons Olive oil

• 4 cloves Garlic (minced)

• 1 cup Mushrooms (button or cremini, sliced)

• 1 cup Heavy cream

• 1 cup Mozzarella cheese (shredded, divided)

• 0.5 cup Parmesan cheese (grated)

• 1 teaspoon Dried oregano

• To taste: Salt and black pepper

• Garnish: Fresh parsley (chopped)

Instructions

1. The Heat: Preheat your oven to 245°C (475°F). If using a pizza stone, place it in the oven now so it’s searing hot.

2. Dough Prep: On a floured surface, roll or stretch your pizza dough to your desired thickness and shape.

3. Sauté the Toppings: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes. Add the sliced mushrooms and cook for 5 minutes until they release their moisture and turn golden-brown. Season with salt and pepper.

4. The Creamy Sauce: Pour the heavy cream into the skillet with the mushrooms. Bring to a gentle simmer. Stir in half of the mozzarella and all of the Parmesan. Mix until smooth and thick. Stir in the oregano.

5. Assembly: Spread the creamy garlic sauce and mushroom mixture evenly over the crust. Sprinkle the remaining 1/2 cup of mozzarella over the top.

6. The Bake: Slide the pizza onto your stone or sheet. Bake for 15–20 minutes until the crust is golden-brown and the cheese is bubbling and slightly browned.

7. The Rest: Remove from the oven and let it sit for 10 minutes before slicing.

8. The Finish: Top with fresh parsley and serve.

You Must Know

Technique Alert: Don’t skip the “rest” period! Because white sauce is cream-based, it needs those 10 minutes to “set.” If you cut it immediately, the sauce will run off the crust, leaving you with a messy slice. Pro Tip: For the best mushroom texture, don’t crowd the skillet. If they are piled too high, they will steam instead of browning. Sauté them in batches if necessary to get that deep umami color.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheating: To maintain the crust’s crunch, reheat in a skillet over medium heat for 3 minutes or in the oven/air fryer at 180°C.

Ingredient Substitutions

• The Mushrooms: Try Shiitake or Oyster mushrooms for a more “wild” and earthy flavor profile.

• The Cheese: Swap mozzarella for Provolone or Fontina for a sharper, more buttery melt.

• The Herb: Fresh thyme or rosemary can be used instead of oregano for a more sophisticated, woody aroma.

Serving Suggestions

• The Side: Pair with a bitter arugula salad dressed in lemon and olive oil to cut through the richness of the cream sauce.

• The Drizzle: A tiny swirl of truffle oil or hot honey right before serving will make this taste like a $30 artisanal pizza.

Cultural and Historical Context

White pizza, or Pizza Bianca, originated in Rome. Unlike the Neapolitan style which focuses on tomato and buffalo mozzarella, the Roman Bianca tradition is all about the quality of the bread and the simplicity of olive oil, herbs, and cheese. This version incorporates a French-style cream reduction, bridging the gap between Roman tradition and modern comfort food.

Seasonal Adaptations

• Autumn: Add a handful of sautéed leeks or roasted butternut squash cubes for a cozy, fall-themed pie.

• Summer: Top with fresh basil and lemon zest after baking for a brighter, lighter finish.

Perfect Occasions

• Vegetarian Date Night: Sophisticated enough for a romantic dinner without being overly heavy.

• Weekend Movie Night: A fun, gourmet alternative to standard delivery.

• Brunch: Believe it or not, this pizza is incredible topped with a soft-poached egg for a Saturday morning treat.

Freezer Meal Conversion

You can freeze the unbaked dough and the prepared mushroom sauce (once cooled) in separate bags. When ready, thaw both, assemble, and bake. I do not recommend freezing the fully assembled raw pizza as the cream sauce can separate.

Pro Tips

• Stone Cold Secret: If you don’t have a pizza stone, flip a large baking sheet upside down and preheat it in the oven. It creates a flat, hot surface that mimics a professional pizza oven.

• Dry Your Mushrooms: If your mushrooms are damp from washing, the sauce will become watery. Wipe them with a dry paper towel instead of rinsing them.

FAQs About Recipes

• Can I use low-fat cream? I don’t recommend it. The high fat content in heavy cream is what prevents the sauce from breaking at high oven temperatures.

• Is store-bought dough okay? Absolutely! Just make sure to let it sit at room temperature for 30 minutes before rolling so it’s more pliable.

  

  Easy White Sauce Mushroom Pizza

  A creamy, decadent Roman-style pizza topped with a garlic-infused heavy cream sauce, sautéed mushrooms, and a blend of mozzarella and parmesan.

  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 20 minutes mins

  Total Time 35 minutes mins

  Servings: 3 Servings

  Course: Comfort Food, Dinner, Main Course

  Cuisine: American-Italian Fusion

  Calories: 420

  Ingredients Equipment Method Notes

  Ingredients

    

  • 1 pizza crust
  • 2 tbsp olive oil
  • 4 garlic cloves
  • 1 cup mushrooms
  • 1 cup heavy cream
  • 1 cup mozzarella cheese
  • 0.5 cup Parmesan cheese
  • 1 tsp dried oregano
  • Salt pepper, and fresh parsley

  Equipment

  • Large Skillet
  • Oven
  • Baking Sheet/Pizza Stone
  • Chef's Knife

  Method

   

  1. Preheat oven to 245°C.
  2. Sauté garlic and mushrooms in olive oil for 5–7 mins.
  3. Simmer cream in the same pan with half the mozzarella, all the Parmesan, and oregano until thick.
  4. Spread sauce on rolled-out dough; top with remaining mozzarella.
  5. Bake for 15–20 mins until golden and bubbling.
  6. Rest for 10 mins, garnish with parsley, and serve

  Notes

  1. Sauté the mushrooms thoroughly before adding to the pizza to prevent them from making the crust soggy. 2. Use heavy cream (not milk) to ensure the sauce thickens correctly and doesn't curdle in the high heat of the oven. 3. Resting the pizza for 10 minutes is essential for the cheese and cream sauce to set for clean, firm slices.