White Pizza with Garlic Sauce and Garden Herbs.
I made you a doughy round of cheese!
Because I like you a lot. And I like pizza a lot. But I like you more, for sure. Can we eat pizza together and drink rosé together and instagram it like it happened completely on accident?
I think we should.
We’ve been getting pizza from a new place lately and since Eddie thinks that his weekends should resemble the eating habits of The Rock (seriously, look at that instagram), he always needs his own pizza.
Like his entire own large pizza.
What’s funny is that one night a few weeks ago he had already eaten but ordered a pizza for my mom, Max and me – and got us a SMALL pizza with four slices.
I was like, um, hello – because you aren’t hungry you don’t know how to order pizza for other people? What the heck. That’s life though, for real. Now you know why I do the cooking.
SO anyhoooo – when we do get pizza, we tend to get two. He also likes a lot of meat on his pizza (I don’t) so he gets one with whatever HE wants and then I get another and lately it’s been a garlic sauce pizza. So freaking good.
Let’s take a break and look at that golden, bubbly semi-burnt melty cheese. I want to swan dive into it.
I’ve made a couple of white pizzas in the past for one main reason: I don’t like tomato sauce! At least, I never used to like tomato sauce. These days I’m sort of into it, but not like how crazy tomato sauce people are into it. Twice a month, max. You’ll never find it weekly in my meals and you’ll really never find me order it out at a restaurant.
But on pizza, of course!
We’ve (read: I’ve) rambled at length about how there’s fancy pizza and then there is, well… PIZZA pizza. If we make a fancy pizza during the week, Eddie still always wants a “real” pizza one other night. I can go either way – just last week I made him and Max pepperoni pizza, but for myself I threw tons of mushrooms, arugula, blue cheese and balsamic on top.
And it was GOOD. Sort of like this one I made a million years ago.
But you know what else is good? This pizza. It has GARLIC sauce. Meaning a creamy, dreamy garlicky rich sauce that blankets the pizza right before your rainfall of cheese.
Word to the wise: make sure your dough doesn’t overtake your pizza stone so all of your sauce and cheese run off onto the bottom of your 475 degrees F oven floor and smoke out the house.
I don’t know anything about that. Nothing at allllll.
While I really love a simple white pizza – just plain – and don’t find that I want it covered in tomatoes or spinach or anything, I do love something about these fresh garden herbs on top. Since they are just sprinkled on, they are completely noncommittal. I mean, the moment Eddie took a piece of this pizza, he pulled all the rosemary sprigs off and the really big basil leaves.
So you can have your herbs or you can toss ‘em! They add color but also flavor and freshness to what is otherwise a super rich plate.
What are you guys cooking this weekend? I mean, after this pizza of course.
White Pizza with Garlic Sauce and Herbs
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 3/4 cup half and half
- 6 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup freshly grated provolone cheese
- 1 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated fontina cheese
- 1/4 cup finely grated parmesan cheese, plus extra for sprinkling
- 2 balls burrata
- a bunch of fresh herbs for topping: oregano, basil, rosemary, thyme
- 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.
Ah that’s heaven.