297. white garlic pizza

On tonight's menu: White Garlic Pizza made from scratch.

Step 1: To make the dough...

• 1 package active dry yeast, or instant yeast (if instant, water doesn't have to be warm)
• 1 cup warm water (105F-115F)
• 1/2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons olive oil
• 3 cups all-purpose flour

Dissolve yeast in warm water. Add salt, olive oil, sugar, and 2 cups of flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until flour is incorporated. Continuing on speed 2, add remaining cup of flour and mix until dough clings to hook and cleans sides of bowl, about 5 minutes. (add teaspoons of flour or water as needed for proper consistency.)

Place dough in greased bowl, turning to grease top. Cover and refrigerate (at least 4 hours is best.)

Preheat oven to 450F. Remove dough ball from bowl, dust generously with flour and shape. Add toppings and bake at 450F for 13-16 minutes.

Step 2: To make the white garlic cream sauce...

• 1 1/2 tbsp unsalted butter
• 1/2 tbsp olive oil
• 3 cloves of garlic, minced
• 1/2 cup of heavy cream
• 1/4 cup of 2% milk
• 1/4 cup of feta cheese,crumbled (the original calls for Parmesan here, but we like feta)
• Generous pinch of salt
• Generous pinch of black pepper

Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to between  medium and medium-high.  Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

 Top the pizza with anything that sounds delicious.  I will tell you the white sauce compliments sausage the best, as far as meats go.  We also added spinach, tomatoes, olives, and scallions to ours.  And of course a generous helping of mozzarella cheese to the top.  To fancy up the pizza, MM rolled a ring of cheddar cheese into the crust of the dough while forming the outer lip.  

I am slowly becoming a full-fledged foodie.  I love eating food (who doesn't?!), I enjoy bonding over it, I enjoy making memories of it (have you ever heard MM and I reminisce about Italy?!), and I even have a good time making it (usually).  

I especially love the process when it is shared with a loved one.  To have my husband in the kitchen, working by my side, while we discuss our days and salivate over the deliciousness baking in our oven is one of the greatest way to unwind in the evening.