Pizza with White Sauce, Ricotta and Rosemary

ingredients for dough
  • 250ml warm water
  • 1 tsp dry yeast
  • 380gr all purpose flour
  • 1 tsp fresh rosemary chopped
  • 1 tsp salt
  • pepper
  • 2 Tbsp olive oil for the bowl
ingredients for white sauce
  • 2 Tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 150ml heavy cream
  • 1/2 tsp fresh rosemary chopped
  • a pinch of salt
  • pepper
ingredients for topping
  • 250gr ricotta
  • 1/2 tsp fresh rosemary chopped
  • a pinch of salt
  • pepper
  • 150gr goat cheese crumbled
  • parsley chopped
  • olive oil for the pan


Mix warm water and yeast and let rest for 5 minutes.
Add approximately half the flour and mix with your hand. Add the rest of the flour, salt, pepper, rosemary and knead until smooth in a well floured surface. If the dough is sticky, add 1-2 Tbsp flour. Brush with olive oil a clean bowl, add the ball, cover with plastic wrap and let it rest in a warm place for 40 minutes.

In a saucepan heat olive oil over medium heat. Add onions, garlic and saute until soft. Add heavy cream and cook for a few minutes until the sauce thickens. Add salt, pepper, rosemary, stir and remove from heat. Let the sauce cool before using.
In a bowl mix ricotta, salt, pepper and rosemary.
Preheat oven to 250C.
Brush with olive oil a 28x40cm baking pan.
On a well floured surface roll the dough into a rectangle and tranfer it in the pan.

Spread the white sauce over the dough, spread ricotta mixture over the sauce and add crumbled goat cheese on top.
Bake for 25-30 minutes at 250C on the bottom rack of the oven.
When it is ready, remove from the oven and garnish with parsley.


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