Ingredients
F
FOR THE ALFREDO SAUCE
B
1 tbsp Butter
G
1 Garlic clove
F
1 tbs Flour
w
⅔ cup whole milk
P
¼ cup Parmigiana Reggiano
S
Salt
P
Pepper
F
FOR THE PIZZA
s
1 ½ cups shredded low moisture whole milk mozzarella
d
½ cup diced fresh mozzarella
s
1 cup shredded fontina
h
2 tbs heavy cream
g
¼ cup grated pecorino romano
P
Parmigiano Reggiano
S
Stracciatella (Burrata)
Directions
1
For the Sauce
1
Melt 1 tbsp butter in saucepan
B
1 tbsp Butter
2
Add 1 grated garlic clove and cook for 30 seconds
G
1 Garlic clove
3
Whisk in 1 tbsp flour then slowly Add 3/4 cup whole milk
F
1 tbs Flour
w
⅔ cup whole milk
4
Simmer for 2-3 minutes, stir in 1/4 cup of Reggianno, salt and pepper
P
¼ cup Parmigiana Reggiano
S
Salt
P
Pepper
5
For the FOR THE PIZZA
1
Preheat the oven to 550 for an hour on the convection setting with your stone or steel in the middle rack. Refer to my "New York-ish" Dough recipe or any other recipe will work.
2
Stretch the dough on a floured peel and evenly spread the mozzarellas and fontina on the dough.
s
1 ½ cups shredded low moisture whole milk mozzarella
d
½ cup diced fresh mozzarella
s
1 cup shredded fontina
3
Evenly drizzle heavy cream and spring grated pecorino Romano over the cheeses.
h
2 tbs heavy cream
g
¼ cup grated pecorino romano
4
Bake in the oven for 7-8 minutes. Optional broil for an additional minute
5
Cool on a cooling rack for 2 minutes. then cut into 6-8 slices.
6
Grate fresh Parmigiana Reggiano over the pizza
7
Spoon on as much or as little stracciatella as you want.
S
Stracciatella (Burrata)
8
Optional drizzle of olive oil around the crust and on top for taste.
9
ENJOY!
