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

instructions 

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.