Sometimes I just want a nice garlic/white pizza. I guess it depends on your region on what you call them. in central NY its always been a garlic pizza. just an intense but not overpowering garlic flavor. ive seen a few recipes where its just a garlic butter spread smeared on the dough, or melted butter kind of deal or even olive oil.
Ive even seen a "white sauce" recipe that seems to resemble something of a alfredo type sauce.
so what is it that it should be? Also would the cheese blend change? just mozz? mozz provalone?
bon appetit
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