JOIN! 12 Weeks for $1

White Pizza with Arugula

2 10-inch pizzas

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

A whipped cream–fontina mixture makes the “sauce” for these pies. During baking, it melts to a creamy consistency, so be sure to crimp the edge of the dough to create a slight retaining wall for the sauce. Lightly dressed arugula is the perfect finishing touch.


10-inch pizzas

35 minutes


  • ¾

    cup cold heavy cream

  • ¾

    cup (2¼ ounces) shredded fontina cheese


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Heidi H.
November 2, 2022
Delicious but crust stuck to the pan!
Delicious! I followed the instructions exactly. Even though I both sprayed the pan with avocado oil and put a tablespoon of oil in the center of the pan, it would not release. It's soaking in the sink as I write this. All the beautiful crust wasted. Please share any suggestions to correct this.
Andrea B.
June 22, 2022
Easy and excellent
This was an easy and delicious recipe. I used store bought pizza dough which made it really quick. I would definitely use the cheese sauce in the future for another white pizza with different toppings.
Mariano I.

Perhaps the best pizza I’ve ever made. Excellent recipe.

Jennifer B.

agree this pizza is outstanding. I used jeffrey hamelman's biga dough recipe and it was sublime.