Tony’s White Pie

I came into the white pie lifestyle later in life. I was a read sauce kinda guy then one day there was a meetup with friends and someone insisted I try the white pie. It was revelatory but I thought to myself I could improve this.

How did I improve it? Garlic. a LOT of garlic. I made a quick bechamel but infused it with a ton of crushed garlic then added in a slight bit of red pepper flakes for something to cut through the richness of the sauce, the mozzarella, the ricotta, and the Parmesan cheese.

It seems like it would be too much but somehow it works and the flavors all meld together to make something special. I’s my wife’s favorite pizza and whenever I have company over for some pizzas it’s usually one of the ones I break out to impress the crowd.