It’s official – my white pizza recipe has passed the deliciousness test and can be moved to the recipe list from the experimental list. We tweaked it a bit tonight, added some ricotta cheese clumps and BAM! The pictures make my mouth water just thinking about it.
Here are the instructions for the (modified) white garlic sauce base:
2 cup whole milk
2 T cornstarch
1.5 tsp salt
1 tsp pepper
3 cloves of garlic, minced
1 tsp garlic salt
1 tsp onion powder
1 tsp oregano
1/2 tsp basil
2 T Parmesan cheese, finely grated
The ingredients were mixed in a medium sauce pan and brought to a boil. Once they had boiled for 2 minutes, I allowed them to simmer on medium heat until the sauce began to thicken.
I coated the blank with a light coat of olive oil then spread the white sauce onto it, thickly. Next, I topped it with thinly sliced tomatoes, 2 cups of mozzarella cheese, several clumps of fresh ricotta cheese and a sprinkle of oregano. Bake for 9 minutes at 450 degrees.
If you’re looking for even more garlic, consider lightly brushing the crust rim with olive oil and sprinkling on some garlic salt.