This is one of those recipes that you need to start early in the day, because you need to let
For Pizza Crust: (makes enough for 3 large pizzas)
2 1/2 cups hot water
1/2 cup buttermilk
4 tablespoons olive oil
3 teaspoons salt
3 teaspoons sugar
1 tablespoon dry yeast
8 cups flour + plus 1 cup
Mix all together, knead well, dusting counter with a little bit of flour at a time. Knead until dough is not sticky. Cover with 1 teaspoon olive oil, rub olive oil around until the whole dough ball is covered. Place dough back into mixing bowl and cover with baking cloth and let rise until double in size. Knock down and repeat three times. Next make into pizza bases and let rise for 15 minutes, cover with sauce, toppings and cheese. Bake on 450 for 20 minutes or until crust is golden brown. ( I pre-bake my crust bases for 5-10 minutes before adding any sauce or toppings, this creates a crispier crust.
For the Alfredo sauce: (you can make this ahead)
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon flour
1/2 teaspoon salt
1/2 teaspoon minced garlic
1 teaspoon chopped chives
2 cups Heavy Cream
1 cup milk
1/2 cup parmasesan cheese
Melt butter and oil together add garlic and flour, stir until thick, will look like the start of rue. Slowly pour in heavy cream while consistently stirring. Let cook for 5 minutes. Next stir in milk, chives and cheese, cook for another 5 minutes stirring consistently. Set aside to let cool.
For Toppings and Assembly: (for each pizza use the following)
1 cup of Alfredo sauce
1/2 cup fresh or frozen spinach
1/2 cup canned artichoke heart
1/2 cup carmelized onions
1/2 cup grilled chicken
1 cup mozzarella grated cheese
Cover pizza base with sauce and then randomly place all the following around on top of the sauce, making sure the mozzerella cheese is placed on last. Bake on 450 for 15-20 minutes.
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