A cozy, weeknight-ready pizza with a garlicky cream sauce, warm spices, and crisp-edged pepperoni. Big flavor, low drama, and a crust that actually crunches.
By Matt Campbell
This is my “I want pizza, but I also want it to feel like I did something” kind of recipe. We are skipping the red sauce tonight and going creamy instead, with a quick spiced white sauce that tastes like it took way longer than it did.
The vibe: crisp crust, stretchy cheese, little pops of heat, and a seasoning blend that makes you pause mid-bite and go, okay, wow. It is approachable enough for a Tuesday and fun enough for a Friday.
Cool it first: Let slices cool on a rack for 10 to 15 minutes so steam does not make the crust soggy.
Absolutely. Store-bought dough is the weeknight cheat code. Let it sit at room temp for 30 to 60 minutes so it stretches without fighting you.
It is warmly spiced with a gentle kick. For mild, skip the cayenne and go easy on the red pepper flakes. For heat lovers, add extra cayenne or finish with chili oil.
Three things: use a hot baking surface, keep sauce to a thin, even layer, and do not overload wet toppings. Preheating the stone or sheet pan is the biggest crisp-maker if you want that golden bottom.
Yes. Make it up to 3 days ahead and refrigerate in an airtight container. Cool it quickly before chilling. It will thicken a lot, so rewarm gently on low with a splash or two of milk (add gradually) until it is spreadable again.
Pepperoni and red onion are a classic. Also great: sautéed mushrooms, spinach (squeezed dry), cooked chicken, roasted red peppers, or dollops of ricotta. If you hate grease pooling, blot pepperoni with a paper towel or quickly pre-crisp it in a skillet, then top the pizza.
Sometimes. Many parchment brands are rated around 425°F to 450°F, and at 500°F it can darken, get brittle, or smoke. If you are baking that hot, use high-temp parchment if you have it, trim any overhang, and consider sliding the pizza off the parchment and directly onto the stone or steel after 1 to 2 minutes once the crust sets.
I started making this pizza on nights when I wanted comfort food but did not want to commit to a whole production. Red sauce felt too expected, and I kept thinking, what if the “sauce” was basically a cozy, garlicky hug with a little swagger? The first time I dusted smoked paprika and a pinch of cumin into the cream sauce, my kitchen smelled like a pizza place that also knows how to season.
Now it is my go-to when friends drop by. It is the kind of pizza that makes people hover near the oven, pretending they are “just checking” when really they are waiting for the first bubbly slice.
Yield: About 3/4 cup sauce, which is enough for 1 large pizza with a thin layer (you may have a spoonful left depending on how saucy you like it).
Tip: If your toppings are salty (pepperoni, Parmesan), go lighter on the salt in the sauce, then adjust after a quick taste.
