Alfredo Pizza with Traditional Crust: Turn a classic pasta dish into a mouthwatering pizza topped with Alfredo sauce, basil, mozzarella, and ricotta cheese.
Ingredients Alfredo Pizza with Traditional Crust
Pizza Crust
- 3 c. Hy-Vee all-purpose flour
- 2 tsp. instant dry yeast
- Add Hy-Vee salt
- ½ tsp. Hy-Vee salt
- 1 ¼ c. warm water, (120 degrees-130 degrees)
- 1 tbsp. Gustare Vita olive oil, plus additional for greasing
- 1 tbsp. Hy-Vee honey
- 1 Flavor Brush-On Recipe, optional
Garlic Butter Brush-On
- 3 tbsp. Hy-Vee salted butter, melted
1 tbsp. garlic, minced
Honey Ginger Brush-On
- 3 tbsp. Hy-Vee honey
- 2 tbsp. ginger, minced
- 1 tbsp. fresh thyme, chopped
Italian Brush-On
- 3 tbsp. Gustare Vita olive oil
- 2 tbsp. Hy-Vee shredded Parmesan cheese
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. Hy-Vee crushed red pepper
Toppings Alfredo Pizza with Traditional Crust
- 1 (12.5-oz.) jar Gustare Vita Alfredo sauce
- 1 (8-oz.) pkg. Hy-Vee shredded mozzarella cheese
- 1 c. Hy-Vee whole milk ricotta cheese
- 1 tbsp. bottled minced garlic
- ¼ tsp. Hy-Vee salt
- ¼ c. grated fresh Pecorino Romano
- Small fresh basil leaves, for garnish
- Hy-Vee crushed red pepper, for garnish
- Hy-Vee honey, for serving
Things To Grab
- Large mixing bowl
- Electric mixer and dough hook
- Large bowl
- Plastic wrap
- 14-inch round pizza pan or pizza crisper
Directions Alfredo Pizza with Traditional Crust
- Step 1: Whisk together flour, yeast, and salt in a large bowl. Add warm water, 1 tablespoon of olive oil, and honey. Beat with an electric mixer, fitted with a dough hook, on low for 3 to 5 minutes or until smooth and elastic.
- Step 2: Shape the dough into a ball. Lightly grease a large, clean bowl with olive oil. Place dough in bowl; turn over to grease surface. Cover loosely with plastic wrap. Let rinse in a warm, draft-free place for about 1 hour or until double in size.
- Step 3: Preheat oven to 500 degrees. Lightly grease a 14-inch round pizza pan or pizza crisper with oil. Punch the dough down. Turn the dough out onto the prepared pan; press the dough in the bottom of the pan. Brush dough with desired Brush-On recipe, if desired. Bake for 10 minutes; remove from oven. Spread partially baked crust with sauce; sprinkle with mozzarella cheese.
- Step 4: Stir together ricotta, garlic, and salt; drop by spoonfuls on top of mozzarella. Sprinkle with Pecorino Romano. Bake for 8 to 12 minutes or until the crust is golden and crispy and the cheeses are melted. Let stand for 5 minutes. Garnish with basil and crushed red pepper, if desired. Drizzle with honey before serving. Cut into 8 slices.
Reference articles: https://www.hy-vee.com/recipes-ideas/recipes/alfredo-pizza-with-traditional-crust
