White Pizza with Garlic and Rosemary

Ingredients

• 4 cup all-purpose flour (plus extra for shaping)
• 2 tsp baking powder
• 1 tsp fine sea salt (plus more for topping)
• 2 cup plain Greek yogurt (whole-milk or full-fat yogurt)
• 3 tbsp extra-virgin olive oil (divided)
• 6 cloves garlic (thinly sliced or minced)
• 0.5 cup heavy cream (for the white sauce)
• 8 oz whole-milk mozzarella (shredded)
• 1 cup whole-milk ricotta
• 2 tbsp fresh rosemary (finely chopped)
• black pepper (freshly ground, to taste)
• 2 tbsp cornmeal (for dusting the baking surface)

Steps

1. 1

   Position a rack in the lower-middle of the oven and place a pizza stone or inverted heavy baking sheet on it. Heat the oven to 500°F (260°C) and allow the stone or sheet to heat thoroughly.

2. 2

   In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and 2 tablespoons of the olive oil, then stir until a shaggy dough forms.

3. 3

   Transfer the dough to a lightly floured work surface and knead for 2 to 3 minutes, until smooth and cohesive. Divide it into two equal portions, cover, and let rest for about 15 minutes so it is easier to stretch.

4. 4

   While the dough rests, warm the remaining tablespoon of olive oil in a small saucepan over medium-low heat. Add the garlic and cook gently for 1 to 2 minutes, until fragrant but not browned.

5. 5

   Add the heavy cream to the garlic and bring it just to a simmer. Cook for 2 to 3 minutes, stirring occasionally, until slightly thickened. Remove from the heat and season with black pepper.

6. 6

   Dust a piece of parchment or a pizza peel with cornmeal. Stretch or roll one dough portion into a 10- to 12-inch round, keeping the center thin and leaving a slightly thicker rim.

7. 7

   Spread half of the garlic cream over the dough, leaving a 1/2-inch border. Add half of the ricotta in small spoonfuls, then sprinkle with half of the mozzarella and half of the rosemary. Season lightly with salt and pepper.

8. 8

   Slide the pizza, with the parchment if needed, onto the preheated stone or baking sheet. Bake for 10 to 13 minutes, until the crust is browned and the cheese is bubbling in spots.

9. 9

   Remove the pizza and let it cool for 2 to 3 minutes before slicing. Repeat the shaping, topping, and baking process with the remaining dough and ingredients.

Notes

The source excerpt confirms the dish name, yogurt dough, yield of two 10- to 12-inch pizzas, and an approximately one-hour cook time, but does not expose the full member-only ingredient list or method. The ingredient quantities and detailed method above are therefore a reconstruction and should be verified against the original Milk Street recipe before relying on them.

Nutrition per serving

• main
• pizza
• baked
• vegetarian
• Italian-inspired
• cheesy
• weeknight
• family-friendly