White Sauce, Smoked Mozzarella, Smoked Goat Cheese, Lemon Ricotta, Garlic Flowers
Chef Erika Bell of Double Zero Pie & Pub | Las Vegas, NV
Yield: 1 pizza
Adapted by StarChefs | April 2026 | Photo: Alexander Zeren
INGREDIENTS
White Sauce:
Butter
All-purpose flour
Chopped onions
Chopped garlic
Heavy cream
Kosher salt
Garlic powder
Ground black pepper
Lemon Ricotta:
Ricotta
Zest of 4 lemons
2 ounces lemon juice
Kosher salt
To Assemble and Serve:
312 grams four-day fermented pizza dough
2 ounces smoked mozzarella
6 slices smoked goat cheese
Lemon ricotta
Garlic flowers
METHOD
For the White Sauce:
In a saucepan over medium heat, melt butter. Add enough flour to create a roux. Set aside. In a separate saucepan over medium heat, add desired amount onions and garlic. Sweat until alliums are soft and translucent. Add heavy cream and bring mixture to a simmer. Season with salt and garlic powder. Using a Vitamix Commercial immersion blender, purée until smooth. Add roux and stir until well combined. Return pan to medium heat and cook until smooth and thickened to desired consistency. Let cool.
For the Lemon Ricotta:
In a mixing bowl, combine all ingredients until smooth. Season with salt. Transfer to a piping bag and set aside.
To Assemble and Serve:
Heat pizza oven to 800°F. On a floured work surface, stretch dough to 12-inch diameter. Top with thin layer White Sauce and 2 ounces mozzarella. Bake until desired doneness. Cut into 6 slices. Top each slice with 1 slice goat cheese and 1 dollop Lemon Ricotta. Garnish with garlic flowers.
