Copycat Blaze White Top Pizza
If you’ve ever been to Blaze, you know how yummy their pizza is. Now you can make your own Copycat Blaze White Top Pizza at home in under an hour!
THE BEST WHITE PIZZA RECIPE
Why spend all that money going out for dinner when you can make this copycat recipe in your own kitchen? Today I’m excited to share with you an easy-to-follow recipe for their signature white top pizza! This is my absolute favorite pizza to get there! It’s just pizza dough, a garlicky white sauce, shredded mozzarella, a sprinkling of more garlic and finished off with fresh arugula. It’s definitely not a traditional pizza but it is crazy good!
FREQUENTLY ASKED QUESTIONS:
Absolutely! That would add a delightful crispiness to the crust. I don’t own one so I can’t guide you concerning time and temperature. But since most people don’t have their own pizza oven, we make do and get the best that we can from a traditional oven.
Nope. If you want to save some time, you can use a jarred alfredo sauce, but just know that I think the homemade sauce is the way to go to really make this over the top delicious!
Personally, I can’t imagine this pizza without it. It adds such a nice, light peppery taste and sets it off. I was skeptical at first but something about it just works. Don’t be afraid of the arugula if you aren’t used to it. It is easy to eat and not chewy like kale. You can always pick it off if you decide it’s not for you.
I used the refrigerated pizza dough from Walmart’s deli section. Kroger and Aldi also have a decent refrigerated pizza dough. They are usually in plastic wrap and shaped into balls. It may be necessary to ask someone for it if you can’t immediately find it. However, any 16 ounce homemade pizza dough or frozen pizza dough will also suffice. I have a delicious Homemade Pizza Dough recipe if you fancy making it all from scratch!
Wanna add some protein? Try adding grilled chicken or Italian sausage- they would elevate this dish to another level of deliciousness.
Reheat in a preheated oven or an air fryer until thoroughly warmed.
To make sure you can enjoy your pizza again later, I recommend adding arugula as a topping to individual pizza slices if you don’t plan on eating the entire pizza in one go. This way, you’ll avoid wilting and preserve the freshness of the greens. Leftovers should be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter, all purpose flour and milk – these will be used to make the roux which is going to help thicken your white sauce.
- clove garlic – I used fresh for a big punch of garlic flavor but you can use the jarred garlic here.
- parmesan cheese – freshly shredded is delicious but the pre shredded store bought parmesan cheese is fine. Also, if you don’t like parmesan cheese, you can just use all mozzarella cheese.
- pizza dough – this can be store bought or homemade.
- shredded mozzarella cheese – you can certainly shred this fresh or just use the pre shredded stuff like I did.
- bacon – instead of frying your own fresh bacon, you can use the real bacon bits or bacon pieces from the store.
- dried oregano, salt and pepper – no need to go crazy on the seasonings. This is just going to add another layer of flavor without overwhelming the other flavors going on.
- baby arugula – if you’ve never purchased arugula before, it generally comes in plastic containers near where the bagged lettuce is in your grocery store.
HOW TO MAKE COPYCAT BLAZE WHITE TOP PIZZA
Preheat the oven to 450°F. Add the butter to a small saucepan over medium heat. Once melted, add the garlic and cook until fragrant, constantly stirring for 30 seconds. Add the flour and whisk it in; cook for 1 minute. Slowly stream in the milk while whisking constantly to avoid lumps. Stir in the salt and pepper. Bring to a simmer and simmer for 2 minutes, whisking often. Take off the heat and stir in the parmesan cheese until melted; set aside.
Brush a 14-inch pizza pan with the olive oil. Add the pizza dough and spread it out into a 12-inch circle. If you find the dough keeps shrinking back and won’t spread easily, allow it to rest for 10 minutes and try again.
Spread the sauce over the dough, leaving a ½ inch border. Add the cheese, bacon, garlic, oregano, salt, and pepper on top.
Bake for 11-14 minutes, until the crust is golden brown and the cheese is browned. Remove from the oven then top with the arugula.
Then enjoy!
CRAVING MORE RECIPES?
Copycat Blaze White Top Pizza
Ingredients
For the white sauce:
- 1 Tablespoon salted butter
- 1 clove garlic, minced
- 1 Tablespoon all-purpose flour
- ⅔ cup milk (whole or 2%)
- pinch kosher salt
- pinch black pepper
- ¼ cup shredded parmesan cheese
For assembly:
- ½ Tablespoon olive oil
- 16 ounces pizza dough (room temperature)
- 1 ½ cups shredded mozzarella cheese
- 3 slices bacon (cooked crispy and crumbled)
- ½ teaspoon minced garlic (this is more or less to taste, I will usually add a bit more because I love garlic)
- pinch dried oregano
- pinch kosher salt
- pinch black pepper
- ½ cup baby arugula
Instructions
- Preheat the oven to 450°F.
- Add the butter to a small saucepan over medium heat. Once melted, add the garlic and cook until fragrant, constantly stirring for 30 seconds.
- Add the flour and whisk it in; cook for 1 minute.
- Slowly stream in the milk while whisking constantly to avoid lumps. Stir in the salt and pepper.
- Bring to a simmer and simmer for 2 minutes, whisking often.
- Take off the heat and stir in the parmesan cheese until melted; set aside.
- Brush a 14-inch pizza pan with the olive oil.
- Add the pizza dough and spread it out into a 12-inch circle. If you find the dough keeps shrinking back and won’t spread easily, allow it to rest for 10 minutes and try again.
- Spread the white sauce over the dough, leaving a ½ inch border.
- Add the cheese, bacon, garlic, oregano, salt, and pepper on top.
- Bake for 11-14 minutes, until the crust is golden brown and the cheese is browned.
- Remove from the oven then top with the baby arugula. Slice and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- For the bacon, you can use the store bought packaged bacon pieces instead of frying up the bacon.
- Allowing the pizza dough to come close to room temperature will make it easier to spread onto the pizza pan.
- Jarred garlic can be used instead of fresh
- I think adding grilled chicken or Italian sausage would also be amazing on this.
- Reheat back in a hot oven or an air fryer until warmed through.
- Keep in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
