Whisk together flour, yeast, and salt in large bowl. Add warm water, 1 tablespoon 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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Turn a classic pasta dish into a mouthwatering pizza topped with Alfredo sauce, basil, mozzarella, and ricotta cheese.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Pizza Crust | ||
| 3 c. Hy-Vee all-purpose flour | ||
| 2 tsp. instant dry yeast | ||
| 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 | ||
| 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
Shape 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 about 1 hour or until double in size.
Preheat oven to 500 degrees. Lightly grease a 14-inch round pizza pan or pizza crisper with oil. Punch dough down. Turn dough out onto the prepared pan; press dough in 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.
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 crust is golden and crispy and cheeses are melted. Let stand 5 minutes. Garnish with basil and crushed red pepper, if desired. Drizzle with honey before serving. Cut into 8 slices.
Nutrition facts
Servings
200 Calories per serving
1 slice each
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 38g
- Protein: 5g
Daily Values
0%
Iron 10%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%