White Garlic Pizza Sauce

I am updating the photo for the White Garlic Pizza.   I make this pizza on a regular basis. It is quite tasty, especially on the Parmesan pizza dough.  I  tweaked the recipe to our liking.  I love rosemary and sometimes I put it not only in the ricotta mix but I also will put it in the dough.  We had this for New Year’s Eve and it was really delish and of course very simple. 😉  Everyone likes this pizza.  ENJOY and Happy 2013!!

New Years Food 009

White Garlic Pizza Sauce Recipe

2 Tablespoons of Olive Oil or Butter (your choice, I use butter)
1 small onion
2 cloves garlic, minced
2 Tablespoons flour
1/2 cup half & half

1  cup ricotta cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
you can add other herbs if you like

Mozzarella, slices or shredded (I have done it both ways.  I generally shred the mozzarella)

Fresh basil, chopped
Additional toppings to your liking

In a small saucepan over medium heat, heat the olive oil/butter. Add the onion and saute until translucent, about 5 minutes.  Add the garlic cloves and saute 30 sec to 1 minute.  Add the flour and mix.  Add the half&half and mix until the sauce thickens.  Set aside.

In a medium bowl mix the ricotta, salt and pepper.  If you want to add herbs such as thyme or oregano or rosemary – go for it!  I usually add rosemary and thyme.

Roll out your dough.  Add layer of the white sauce, followed by a layer of ricotta mixture.  Add any additional toppings, mozzarella and basil.

Bake at 500 for 10-15 minutes.

New York Pizza Dough

New York Pizza Dough


4 1/2 cups BREAD flour
1 1/2 Tablespoons sugar
3 teaspoons kosher salt
2 teaspoons yeast (I use Red Star Active Dry Yeast)
3 Tablespoons extra virgin olive oil
15 ounces lukewarm water

Directions (I use a food processor.  You can use a stand up mixer or by hand.  Whatever works for you!)

Combine flour, sugar, salt, and yeast in bowl of food processor.  Pulse 3 to 4 times until incorporated.  Add olive oil and water.  Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds.  Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.  Divide dough int 3 even parts and place each in a lightly oiled (I spray with Pam) zipper lock freezer bag.  Place in refrigerator and allow to rise at least one day and up to 5.  (I made 2 batches of this dough.  First batch I divided into 3 parts.  These pizzas end up being 10-12 inches.  Second batch I divided in half.  These were about 15-16 inches.  With my crew that size works the majority of the time!)

2 hours before baking take out of refrigerator.  You can leave in the bag to rise or transfer to a lightly oiled medium mixing bowl. Cover with plastic wrap and allow to rise to room temperature until roughly doubled in volume. 

Prepare pizza with toppings you desire.  Bake at 500 degrees for 12-15 minutes. 

This dough was very easy to work with.  I think the food processor method is the way to go.  It mixes the dough in a very short period of time and I believe that is the reason it is easier to work.  It is not over processed and more pliable. Try it for yourself and see what you think.  Let me know!!

Recipe from slice.seriouseats.com  Thank you!

Did you know…

What are capers?

Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean and some parts of Asia. Their use dates back to more than 1200 B.C.   Capers have long been a favorite in the Mediterranean region. The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes.

I discovered capers this year.  Now when I see a recipe that interests me with capers I try it.  I think this is a great way to flavor a dish.  No salt needed when you have capers!

50 States, 50 Pizzas – Louisiana

Louisiana has the Pizzaletta from Cascio’s Market Bistro, Bossier City.  It is a pizza sandwich.  To make this tasty pizza sandwich it calls for muffaletta ingredients.  This would include Genoa salami, Black Forest Ham, olive salad and provolone you then add a second pizza crust and sprinkle it with mozzarella, provolone and crushed red pepper.  I thought this was a fun pizza to make.  I used a New York Pizza Dough recipe.  I made the olive salad the night before.  It is best for it to sit overnight in your fridge.  Both recipes will be added for you to try. If you would like to make this pizza you start by putting the olive salad all over the bottom crust, I then layered the salami and ham (I got the meat from the grocery deli), top with slices of provolone. PIzzaletta 004 You then put the second crust on top of those ingredients.  You top with shredded mozzarella, provolone and crushed red pepper.

PIzzaletta 007

The family results; Martin, Rachel and I enjoyed it the best.  Everyone else passed or thought it was too heavy with flavor.

PIzzaletta 014   I would do this again if I were having company so lots of people could enjoy!

I always make my pizza dough the night before.  I just put in the fridge and then take out a couple of hours before I make the pizzas.  It makes less work for me Friday night.  I also made the  olive salad Thursday night at midnight.  I really enjoyed whipping this up.  I searched online for a combination of olive salad recipes. I then take those recipes and make up a recipe of my own.

Funny story for Thursday (at least I think it is funny).  I was roasting a red pepper in my oven.  All of a sudden the smoke alarm starts loudly beeping and Scrappy starts barking, barking, barking.  I grab a chair to reach the alarm to turn it off.  I am too short to reach it!  Lily came to the rescue and gets it silenced.  All I could think of were Kent and Eric were upstairs sleeping and I have a crazy circus going on in the kitchen.  No one got up so I assumed they must have slept through it.  It was funny because Friday morning Kent wanted to know what I was cooking up to make the alarm go off and get Scrappy barking.   That dog always gives me away!  😉

Pizza, Pizza, Pizza

I found a great blog for the pizza lover.  Serious Eats Pizza blog.  Tons of suggestions for pizzas, recipes, videos and more.  Having a blast watching the videos and reading through it.  I am going to try a new pizza dough recipe this weekend.  It suggests using a food processor instead of a stand up mixer.  Looking forward to trying another dough recipe.  I will post the recipe after I make it.  I am going to try a pizza sauce recipe I found too.  I will post that now and if anyone tries it let me know what you think.

Looking forward to Friday and trying some new recipes!

Did you know…

October is National Pizza month!

I was listening to The Sporkful podcast the other day.  They (Dan & Mark) happened to be talking about pizza and mentioned that October is National Pizza month.  The Sporkful has a great website, blog and podcast.  Dan and Mark are the hosts (and they sometimes have guests) that spend a few minutes weekly talking about food.  I happened to be listening to them talking about pizza.  They were discussing toppings.  One of the guys (I think Dan) said that a pizza isn’t a pizza without some type of sauce.  I could totally relate to that!  If you care to check them out go to:


It’s not for foodies, it’s for eaters!

If you want to learn a little about National Pizza month here you go:


50 States, 50 Pizzas – Maine

I am finally caught up on my States!  For this past Friday we chose Maine.  The restaurant is Otto Pizza, Portland ME.  The winner is a Mashed Potato pizza.  I made buttery mashed potatoes with bacon and scallions.  I topped with mozzarella and cheddar cheese.  It was that simple.  Again most seemed to like this one.  Kyle did not try it.  He is just not the adventurous kind at all.  I made a NY style, sausage pizza for him.  For the vegetarian (Eric) I made a Chicago style, cheese pizza.  Kent,  Rachel, Jordan and myself tried the Mashed Potato pizza.   Kyle must have inherited my genes because I did not like this one at all.  The texture was too mushy and I miss a sauce. Kent, Rachel and Jordan enjoyed it and would like me to make it again.  Martin, Bogy  & I ended up joining Eric and enjoyed the Chicago style pizza.

mashed potato 007Mashed Potato Pizza!


So, enough with the potatoes.  Next week we decided we wanted to make Louisiana with the proper ingredients.  I do believe I will enjoy this one!  In the meantime I will post different recipes that I think you would enjoy.  I just spent most of my weekend in the kitchen and am ready to start the work week.  My friend Nicole will be getting Death by Chocolate cookies and some lasagna tomorrow.    At least her Monday will be tolerable!  Ciao!!