Lately, I’ve been obsessed with making focaccia and I thought making pizza would be another way we could enjoy this fabulous No-Knead Pizza Dough. from my first article. This dough is so versatile and bakes up so delicious and fluffy, I can’t imagine using any other crust.
Because it does make one huge pan of focaccia, I made the recipe and once it had risen the second time, I split it evenly between two pans so we could enjoy it two ways.
White Pizza with Parmesan Garlic Cream and Ricotta
Several years ago, we had a white pizza that better than any other white pizza we had ever experienced. Well, that restaurant closed and I moved to another town and we mourned the pizza we could never have again…….until now! I finally figured out how they did it. It was a combination of two recipes that made it the perfect white pizza.
The Parmesan Garlic Cream Sauce is sooooo amazing!
I’m sharing the recipe so you will know just how amazing white pizza can be. Not all white pizzas taste this great! The recipe included in the article makes enough for two pizzas or
there will be leftovers unless you make one really big pizza. Save it for dipping the cooked pizza or pasta or chicken or…..just eat it with a spoon! It’s THAT good!
For the red pizza, slather the uncooked dough with your favorite red sauce and top with pepperoni and all your other favorite ingredients.
Red and White Pizzas to please everyone!
- 1 recipe - equally divided - No Knead Dough from my previous post linked in the article
- Let it rise, divide equally between two parchment lined cookie sheets, then let it again for 2 hours
- Garlic Cream Sauce:
- 2 cups whole milk
- ½ cup heavy whipping cream
- 4 T flour
- 4 T butter
- 1 T fresh garlic, chopped
- ½ cup shredded parmesan and pecorino Romano total
- salt and pepper to taste
- Second toppings on the pizza AFTER you slather the dough with the Garlic Parmesan Cream Sauce
- ½ heaping cup of whole milk ricotta
- ½ cup or more shredded mozzarella
- ½ cup or more shredded parmesan
- olive oil
- red pepper flakes
- Heat oven to 450 degrees
- Once each dough has gone through the second rise, brush each with olive oil. Use one for the white pizza and the other for the red pizza. Or, make one huge pizza without dividing the dough.
- In a saucepan over medium heat, melt butter and whisk in flour and let cook without browning for a few minutes
- Slowly whisk in milk and let thicken
- Turn off heat and add in garlic and cheeses, salt and pepper.
- Stir until incorporated and let cool before adding to pizza dough.
- Slather the pizza dough with about half or more of the sauce. You will have extra.
- Save extra for another time or make pasta with this cream sauce
- Slather on ricotta cheese slightly mixing with the cream sauce
- Sprinkle generously with mozzarella and parmesan
- Top with red pepper flakes, if want
- Bake until puffed up and bubbly.
- It's delicious !