recipe
Creamy Garlic & Fontina Pizza with Lemony Greens
by Brava Chef Annie
Serving Size:
1
Total Time:
~00:12
About this Recipe
Instead of tomato sauce, this pizza gets a luscious upgrade with a creamy white sauce infused with Parmigiano-Reggiano and garlic. Known as a white pizza—or pizza bianca in Italy—this pie is topped with shredded fontina before baking in Brava. Once cooked, it’s finished with a pile of fresh arugula tossed in olive oil and lemon. What’s not to love? Every bite is savory, creamy, and garlicky, balanced by fresh greens. Serve with more Parmigiano-Reggiano, crushed red pepper flakes, and lemon wedges.
Ingredients
- 12.0 ounces fresh pizza dough
- 0.25 cups None
- 2.0 tablespoons grated Parmigiano-Reggiano cheese, plus more for serving
- 1.0 count large clove garlic, grated or finely diced
- 0.33 cups grated fontina cheese
- 0.75 cups None
- 1.0 teaspoons fresh lemon juice, plus more for serving if desired
- 1.0 teaspoons None
- red pepper flakes and freshly cracked black pepper for serving
- None
Equipment
Mixing bowls
whisk
Brava Metal Tray
Nutrition Information
Allergens: None
Instructions
-
1
Prep garlic cream sauce
- Add heavy cream, Parmigiano-Reggiano, and garlic to mixing bowl.
- Tilt bowl slightly to the side to allow the liquid to pool in one area and whisk side to side for about 1 minute, or until the mixture thickens and becomes airy and lightly whipped in texture. Another way to tell it’s done is by scooping some of the sauce onto a spoon – when you turn the spoon upside down it should stick to the spoon.
-
2
Prep pizza crust
- Stretch pizza dough into rectangle or large oval to fit the Brava metal tray.
- Evenly spread garlic cream sauce onto crust, leaving about ½ - inch uncovered around the edges.
- Sprinkle shredded fontina cheese on top of garlic cream sauce.
-
3
Cook pizza
- Slide metal tray into bottom shelf.
- Select “Creamy Garlic & Fontina Pizza with Lemony Greens” on your touchscreen and follow instructions.
- Press green button to begin cooking.
-
4
Finish and serve
- While pizza cooks, in small bowl, toss arugula with lemon juice, olive oil, and pinch of salt.
- When food is done cooking, transfer pizza to cutting board.
- Top pizza with arugula salad, and few pinches red pepper flakes. Finish with more grated Parmigiano-Reggiano, if desired. Cut into triangles or squares and serve.