Alfredo Pizza

Paul Hollywood is right and wrong. Just to clarify, I haven't actually watched him much on TV, and I have to confess to not having read any of his books... but I did briefly catch him the other day on something no doubt bake-off related; and heard him confidently tell a nation that tomato sauce on pizza was very boring. And this, you see, is where he was right and wrong. Because actually, I LOVE deliciously tomato-ey pizzas... not soggy with tomato, but lightly covered and sweet with garlic and tomato - mmmmmm! That said, Paul is slightly right, in that sometimes, just sometimes, a pizza with something a bit different about it would be good. And this is where he went slightly wrong - squashing cheese (gorgonzola to be precise) into his pizza. For those of us on the cholesterol straight and narrow, this is obviously a less viable option; and this must have been why this healthier (and bloomin' delicious) Alfredo sauce was invented... My only cautionary note on this sauce is that too much white flour in a week is not so useful if you're trying to lower your cholesterol.... serving Alfredo Sauce pizzas with a substantial green lentil salad is my preferred route for cholesterol-off-setting; but whatever you off-set them against, these pizzas will genuinely make you smile.

Alfredo Sauce

  • 2 dessert spoons of Olive Oil
  • 2 dessert spoons of Plain Flour
  • Semi Skimmed Milk – 350ml ish
  • 1 tsp Colman’s English Mustard
  • Dash of Worcestershire Sauce
  • Salt & Pepper

Pizza Dough

  • 250g Strong White Flour
  • Large pinch Salt
  • Drizzle Olive Oil
  • 175ml Warm Water
  • 1 sachet Yeast


  • Red Pepper
  • Mushroom
  • Anchovy
  • Red Onion
  • Tomato
  • Fresh Basil
  • Dried Oregano
  • Fresh Chilli

To make the Dough – mix the Flour, Water, Oil, Salt and Yeast in a bowl and leave to rise somewhere warm for an hour

After an hour, knock the dough back into shape and give it another 45 minutes of rising before you roll out some Pizza Bases (three large ones in this case, or more mini Pizzas!)

While your dough rises, make your Alfredo Sauce… Gently heat the Olive Oil and Flour (equal amounts) in a pan – and whisk.  As it comes together, and comes up to simmering point – make sure you’re whisking well to avoid any lumps!

Add the milk, dash at a time – each time, whisking it all in with the mixture before you add any more… Also bringing it back up to the boil to check the consistency; you’re after a thick sauce that spreads

When you think the consistency of the sauce is right – add a teaspoon or two of Mustard and a dash of Worcestershire Sauce – also a crunch of Salt & Pepper.  Taste and season again if needs be.  Cook for a few minutes just to make sure all the Flour taste is cooked off, and then turn off the heat and set aside until you get the Pizzas ready

Prepare your Toppings!

I very finely sliced some Red Onion, Courgette, Mushroom and Red Pepper and also had some Pine Nuts, Fresh Chilli, Basil and Anchovies

I used a couple of different toppings per Pizza – don’t put too much on each one, just a very thin layer of sauce and then a few slices of your favourite toppings

Good Pizza combos include…

Fresh Red Chilli, Red Onion and Pine Nut

Red Pepper, Red Chilli, Tomato and Anchovy

Courgette, Red Onion and Basil

Sprinkle a few baking trays with a little Flour, and put the rolled out Pizza bases on them.  Spoon a thin layer of sauce on first, then your toppings… Finish each one with some Herbs and a little drizzle of Olive Oil. Cook them in a super hot pre-heated (220˚c) oven for 11 or 12 minutes or until crispy and cooked


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