Truffle Ricotta Mushroom Pizza

Parmesan Garlic Sauce (makes 1 quart):

• 1/2 cup unsalted butter
• 2 tsp minced garlic
• 1/4 cup all purpose flour
• 4 cups half and half
• 1 cup of milk
• 2/3 Grande grated parmesan cheese

1. Melt butter in a saucepan.
2. Add minced garlic to the melted butter. Cook until garlic is fragrant.
3. Add flour while whisking constantly to create a paste. Cook for about a minute.
4. Slowly pour milk and half and half constantly whisking to avoid lumps. Bring the mixture to a simmer.
5. Stir in the grated parmesan and whisk until it’s fully melted and the sauce thickens.
6. Add salt and pepper to taste.
7. Let the sauce cool before spreading it on the pizza.

Garlic Confit:

• 1 cup of peeled garlic
• Olive oil (enough to fully submerge the garlic )

1. Place the garlic in a small backing dish and cover it with olive oil.
2. Bake at 200°F for about an hour, or until the garlic is tender and creamy.

Pizza Assembly:

1. Stretch the Neapolitan dough.
2. Spread a layer of Parmesan garlic sauce evenly over the dough.
3. Sprinkle the Grande mozzarella cheese over the sauce.
4. Spread garlic confit across the pizza.
5. Add the sautéed mushrooms.
6. Pipe dollops of Grande ricotta cheese across the pizza using a piping bag.
7. Bake the pizza until the crust is golden, and the toppings are bubbling.
8. Drizzle with white truffle oil before serving.