Pizza - Alfredo sauce tips?
Hi, I usually make neopolitan style pizza's where I use only EVOO or hand crushed whole tomatoes with kosher salt. I'm thinking of trying an Alfredo sauce pizza in my next round, but from past experiences I know Alfredo can be a bit finicky with temperature and seperation.
Anyone tried a classic alfredo and can report on how it went? I was just going to go the classic butter, onion/garlic, add some flour, salt, pepper, parmesan/pecorino and cream/milk...stir like a bastard while it simmers until its thickend up. Then let it cool down while I make the pizza, apply sauce, and fire under the broiler for 3 mins.