Description
A creamy garlic sauce pizza with a rich white sauce, topped with mozzarella, parmesan, ricotta, and fresh arugula.
Ingredients
Scale
- 4 tablespoons Salted butter
- 1 clove Garlic
- ¼ cup All-purpose flour
- 2 cups Whole milk
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
- 1 pound Artisan pizza dough
- 1 cup Shredded mozzarella
- ½ cup Shredded parmesan
- ½ cup Ricotta
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 cups Arugula
- ¼ teaspoon Red chile flakes
Instructions
- Prepare the Dough: Roll out your artisan pizza dough on a floured surface and transfer it to a pizza stone or baking sheet.
- Make the Creamy Garlic Sauce: In a saucepan, melt the salted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour for about 2 minutes to create a roux. Pour in the whole milk, whisking to eliminate lumps until thickened. Season with salt and black pepper, and stir in half the parmesan until melted.
- Assemble the Pizza: Preheat your oven to 475°F (245°C). Spread the creamy garlic sauce over the prepared dough. Sprinkle with shredded mozzarella and remaining parmesan, then add dollops of ricotta. Drizzle with olive oil and balsamic vinegar, and sprinkle red chile flakes if desired.
- Bake: Bake for 12-15 minutes, until the crust is golden brown and cheese is bubbling.
- Finish with Freshness: Top with fresh arugula just after baking.
Notes
Make the creamy sauce ahead and store it in the fridge for up to two days. Ensure to let the dough rise properly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg