Three Cheese White (v) Recipe

Make a béchamel base

In a medium saucepan over medium heat, melt the butter until foaming but not browned (about 1 minute). Add the flour and whisk continuously for 1 to 2 minutes to cook the raw flour taste, forming a smooth roux.

Gradually add the milk in a thin stream while whisking constantly to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to gently bubble, about 4–6 minutes.

Reduce heat to low. Stir in the minced garlic, salt, black pepper, and grated nutmeg. Cook on low for 1 minute to combine flavors, stirring so garlic softens but doesn't brown.

Remove the saucepan from the heat and whisk in the grated Parmesan until melted and fully incorporated. Taste and adjust seasoning; sauce should be creamy and slightly seasoned. Keep warm while assembling pizza.

If using ricotta from the fridge, stir it in a small bowl with a pinch of salt and 1 teaspoon of the béchamel (or a splash of milk) to loosen its texture so it dollops smoothly.

In a separate bowl, combine the house blend shredded cheese and shredded mozzarella. Toss lightly so the two cheeses are evenly mixed.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes (if baking pizza). If using a pizza oven, follow manufacturer recommendations.

If preparing a 12-inch pizza: dust a pizza peel or baking sheet with cornmeal/semolina. Stretch or roll the dough into a 12-inch round. Brush the outer 1/2-inch rim lightly with olive oil to promote browning.

Spread about 3/4 to 1 cup of the warm white sauce evenly over the dough, leaving the rim bare. Dollop spoonfuls (about 6–8) of the loosened ricotta evenly across the surface—leave small spaces so mozzarella can brown between dollops.

Sprinkle the mixed house blend and mozzarella evenly over the sauce and ricotta. Aim for full but not overloaded coverage so cheese melts uniformly (use remaining 1/4 cup Parmesan to finish if desired).

Lightly sprinkle the dried oregano over the top, then add the optional chopped fresh oregano for brightness.

Slide the assembled pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is melted and bubbling with light golden spots.

If you prefer extra browning, switch to the oven broiler for 30–60 seconds while watching carefully to avoid burning.

Remove pizza from the oven. Sprinkle the extra 1/4 cup grated Parmesan over the hot pizza and brush the crust lightly with the remaining olive oil. Let rest 2–3 minutes to set.

Slice and serve hot. Optionally garnish with a final pinch of dried oregano or a few fresh oregano leaves.