White Hot Pizza Recipe

Preheat the oven to 400°F (200°C). Line a small sheet pan with parchment paper.

Prepare the garlic: slice about 1/4–1/2 inch off the top of the garlic head to expose the cloves. Drizzle with 1/2 teaspoon olive oil, wrap in foil and roast alongside the mushrooms. (Whole head yields ~6 soft cloves.)

Toss mushrooms with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread mushrooms in a single layer on the pan.

Roast mushrooms and the wrapped garlic 18–22 minutes until mushrooms are browned and garlic is soft. Let cool. Squeeze roasted garlic cloves from their skins and reserve.

In a small saucepan over medium heat, melt 2 tbs butter. Add 1 tsp minced garlic and cook 30 seconds until fragrant (do not brown).

Whisk in 2 tbs flour and cook 1 minute to form a roux.

Gradually whisk in 1 cup whole milk and 1 tbs heavy cream until smooth. Continue to whisk and bring to a gentle simmer until sauce thickens, about 3–4 minutes.

Stir in 1 tbs grated Parmesan, 1 tsp salt, 1/4 tsp black pepper and a pinch (1/8 tsp) nutmeg if using. Taste and adjust seasoning. Remove from heat and let cool slightly; sauce should be pourable but not thin.

Preheat the oven to 500°F (260°C) with a pizza stone or an upside-down heavy baking sheet on the middle rack for at least 30 minutes. If using a home oven that won’t reach 500°F, preheat to the highest setting.

Stretch or roll out the pizza dough on a lightly floured surface to a roughly 12–14 inch round for one large pizza. Transfer to a piece of parchment or a well-floured pizza peel.

Brush the dough edge lightly with 1 tbs olive oil to promote browning.

Evenly spread the white sauce over the dough, leaving a 1/2–3/4 inch border.

Dot the surface with spoonfuls of ricotta (use about 3 oz total), break or distribute torn fresh mozzarella (about 8 oz) evenly, and crumble 2 oz goat cheese in small pieces across the pizza.

Scatter roasted mushrooms (about 1 cup) and squeeze roasted garlic cloves across the pizza for bursts of flavor. Distribute 1/4 cup sliced banana peppers evenly.

Season lightly with 1/2 tsp sea salt flakes and 1/4 tsp freshly ground black pepper. Add a pinch (optional 1/4 tsp) red pepper flakes if you like heat.

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top, if using. Slice and serve immediately.