A light and crispy crust topped with Alfredo sauce and Pesto Herb Oil makes this pizza stand above the rest. This White Pizza is a favorite and comes together so quickly: faster than take-out if you use pre-made or purchased ingredients.
I use a baking steel for my pizzas, and in the past have used baking tiles. I find the steel to be superior and I use it for just about everything I bake that needs a quick hot temp for a crispy bottom or crust: pizzas, pie crusts, roasted veggies like cauliflower steaks, even griddling sandwiches on the stovetop or outdoor grill.
Here is a link to one of the pizza steels that I use:Artisan Steel - High Performance Pizza Steel Made in the USA - 16" x 14.25" (.25" Thick)
I've linked recipes to the dough and pesto herb oil below. I hope you give this a try!
A quick video for how to make the dough - and I build this pizza at the end:
I've written the recipe and instructions below for people who are new to building and baking pizza. If you're an experienced pizza maker, then skip the parchment and crank up that oven to bake this beauty at a higher temp.
New on the blog:
White Pizza with Alfredo, Pesto Herb Oil, and Veggies
- Baking Steel or cookie sheet to preheat in the oven. You'll bake your pizza on this.
- Parchment Paper: This is optional but it's easiest to use parchment for the first ½ of baking, then slide it out and finish baking. It prevents sticking on your steel or cookie sheet.
- Pizza peel or a thin cutting board, or spare cookie sheet. Something that will allow you to slide your pizza into the oven.
- ⅓ batch Master Recipe Pizza Dough or purchased (about a softball sized piece of pizza dough)
- ½ cup Alfredo Sauce purchased or pre-made
- 4 tablespoon Pesto Herb Oil
- ½ cup Fontina Cheese shredded
- ½ cup Mozarella Cheese part skim, freshly shredded
- ¼ cup Parmesan Cheese grated, shredded, or pearled
- 1 cup Veggies of your choice sliced red onion, artichoke hearts (see note)
- fresh basil to top baked pizza, optional
- cornmeal or flour for sprinkling on the parchment to prevent sticking
- Heat oven to 450F. If you have a Pizza Steel, let it heat in the oven. Or, you can use a cookie sheet in a pinch. While it heats, prep and build your pizza.
- Lightly flour clean counter and dimple out prepared pizza dough into the shape of your choice ("rustic" is my go-to shape), don't force it larger at this point, let it rest 5 minutes and dimple out again, and repeat allowing resting periods in between manipulating it into a roughly 12" pizza shape.
- Thinking ahead: once your pizza is assembled & ready to bake, you'll need to slide it in the oven and onto the hot baking steel or cookie sheet. I have a pizza peel to help with this but using another cookie sheet or upside-down baking sheet will do, or you could use a thin cutting board or cutting mat. Basically any surface that will hold the weight of the built pizza (something that won't melt if it briefly touches the hot stone).It is definitely easiest to build your pizza on the pizza peel rather than the countertop, otherwise, you'll have to transfer it twice. I also do an extra step of using a piece of parchment paper for the first ½ of baking. I'll put the parchment on the peel, then dust it with cornmeal (or flour), transfer the dough to that, build it, then slide parchment/pizza onto the hot stone. I'll bake until the pizza starts to puff and look partway cooked around the edges, then I'll reach in and carefully slide out the parchment. It will slide out easily without sticking to the parchment because you used the cornmeal (or flour). The pie will then finish baking directly on the steel for a crispy bottom.
- With your parchment on the peel, lightly sprinkle with cornmeal and transfer over your dough circle, rearranging the shape if needed.
- Spread the alfredo sauce over the pie, then sprinkle ½ of the fontina, mozzarella, and parmesan. Top with your veggies, then drizzle over 2 tablespoon of the Pesto Herb Oil (saving the remaining 2 tablespoon to apply after it's baked). Then top with the remaining mozzarella and fontina (saving back the parmesan to apply after it's baked).
- Slide it in the oven onto the hot baking steel. Turn on the oven light to monitor the baking. Check it at the 5-minute mark and watch for some puffing and browning on the edges. When it looks partway cooked, open the door and quickly slide out the parchment paper. I do this carefully but quickly so the cornmeal doesn't sprinkle all over the oven and the floor, and also to get the oven door closed. Finish baking. It's hard to provide a time, it could be another 8-12 minutes. It just depends on the thickness of your dough. The dough will appear set up, the edges quite crispy and the top golden brown. If you think the dough may still be raw in the middle, but the top is getting to just the right color, then tent it with some foil to prevent over-browning. Remove, sprinkle on the remaining Parmesan and Pesto Herb Oil, slice and serve.
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