White Pizza with Garlic Sauce and Herbs
User Reviews
5
-
Total Time
2 hrs
-
Servings
4
-
Course
Main Course
-
Cuisine
Italian
White Pizza with Garlic Sauce and Herbs
Description
The recipe starts with a yeast-based dough made from warm water, active dry yeast, honey, olive oil, flour, and salt. After proofing, the dough is shaped and rested briefly before baking. The garlic sauce is made by cooking butter and flour to form a roux, then whisking in half and half infused with minced garlic and seasoned with salt, pepper, and freshly grated nutmeg for subtle spice. This creamy sauce serves as the pizza base.
The pizza is generously topped with a blend of provolone, mozzarella, fontina, and Parmesan cheeses, providing both meltiness and flavor depth. After baking, burrata balls are added for a creamy contrast, and fresh herbs like oregano, basil, rosemary, and thyme provide aromatics and seasonal brightness.
This white pizza is indulgent, blending creamy, cheesy textures with the savory garlic sauce and fresh herbs. It works well as a shared appetizer or light main course. The richness of multiple cheeses balanced by herbs prevents heaviness.
The dough yields a size suitable for 3-4 people, and shaping can be freeform or rectangular using baking sheets. Baking temperature is set at 425°F to achieve a golden crust and bubbly cheese.
Ingredients
dough
- 1 1/8 cups water warm
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
pizza
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 3/4 cup half and half
- 6 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg freshly grated
- 1 cup provolone cheese freshly grated
- 1 cup mozzarella cheese freshly grated
- 1/2 cup fontina cheese freshly grated
- 1/4 cup Parmesan Cheese plus extra for sprinkling, finely grated
- 2 burrata balls
- oregano basil, rosemary, thyme, fresh, for topping
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Meanwhile, in a large saucepan heat the butter over medium heat. Once it’s sizzling, whisk in the flour to create and roux and cook for 2 to 3 minutes until golden and fragrant. Very slowly pour in the half and half while whisking the entire time as the mixture thickens. Stir in the garlic cloves. Cooking, stirring often, until the mixture thickens, about 5 to 6 minutes. Stir in the salt, pepper and nutmeg.
- Spread the sauce all over the pizza. Top with the provolone, mozzarella, fontina and parmesan. Place the balls of burrata right in the center and pull them apart towards the edges.
- Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the herbs and extra parm. Slice and serve immediately.
User Reviews
Overall Rating
5
You'll Also Love
