White Pizza with Alfredo, Pesto Herb Oil, and Veggies
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.
cornmeal or flourfor 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.
SWAPS: Easily use your own pizza dough or purchased - same for the Alfredo. Use any veggies you like and add chicken, too.