This is a hacky white sauce recipe, for a mushroom flatbread snack.
Ingredients
- 250 g whole-milk ricotta (avoid brands with stabilizers)
- 4 cloves garlic, finely minced
- 1 shallot, finely minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons heavy cream
- 1–2 egg yolks
- pinch dried oregano
- pinch dried thyme
- salt, black pepper, MSG
Method
Combine ricotta, garlic, shallot, olive oil, and cream in a bowl. Mix until smooth. Add egg yolks and season with salt, pepper, MSG, oregano, and thyme. Stir to combine.
Spread on flatbread or pizza dough before adding toppings. The egg yolk sets as the flatbread bakes, thickening and enriching the sauce.
To serve
Under mushrooms, roasted garlic, or prosciutto on flatbread. Also good as a dip; leave out the egg yolks, since they only set in the oven.
Notes
- Adapted loosely from an America’s Test Kitchen white pizza sauce.
- 1 egg yolk gives a lighter result; 2 is richer and slightly sturdier.
- Avoid stabilized ricotta (such as brands with guar gum); it doesn’t blend as smoothly and can separate.
- See also The Aldersons’ epic 12 days of pizza, our family’s 12-pizza Christmas marathon.