Alfredo White Pie with Stracciatella

A five-minute alfredo, three melty cheeses, and cold stracciatella spooned over hot slices. White pie, maxed out.

Time: 8 min | Yield: 1 pizzas | Difficulty: Intermediate | Serves: 3 | Published: 2026-07-24

White pies live or die on richness management: all cream and cheese with no acid means one slice and you're done. This one solves it with contrast.

You make a quick alfredo, butter, garlic, flour, milk, Reggiano, five minutes, then build the pie with low-moisture mozz, fresh mozz, and fontina, plus a drizzle of heavy cream that keeps the top from scorching. The move that makes it is the finish: cold, creamy stracciatella spooned over the hot sliced pizza. Hot-crisp meets cold-cream in every bite.

Grab stracciatella at a good Italian market, use the inside of a burrata ball, or make your own. Any dough on the site works under it.

Ingredients

Alfredo Sauce

• 1 tbsp Butter
• 1 Garlic clove
• 1 tbs Flour
• 2/3 cup whole milk
• ¼ cup Parmigiano Reggiano
• Salt
• Pepper

Pizza

• 1 ½ cups shredded low moisture whole milk mozzarella
• ½ cup diced fresh mozzarella
• 1 cup shredded fontina
• 2 tbs heavy cream
• ¼ cup grated pecorino romano
• Parmigiano Reggiano
• Stracciatella (Burrata)

Directions

1. Melt 1 tbsp butter in saucepan 1 tbsp Butter
2. Add 1 grated garlic clove and cook for 30 seconds 1 Garlic clove
3. Whisk in 1 tbsp flour then slowly Add 3/4 cup whole milk
   You'll know it's right: Whisk constantly as the milk streams in. The alfredo should thicken enough to coat a spoon in 2-3 minutes, lumps mean the milk went in too fast.
4. Simmer for 2-3 minutes, stir in 1/4 cup of Reggianno, salt and pepper
   You'll know it's right: Kill the heat before the Reggiano goes in so it melts silky instead of clumping.
5. Preheat the oven to 550 for an hour on the convection setting with your stone or steel in the middle rack. Refer to my "New York-ish" Dough recipe or any other recipe will work.
6. Stretch the dough on a floured peel and evenly spread the mozzarellas and fontina on the dough. fontina
7. Evenly drizzle heavy cream and sprinkle grated pecorino Romano over the cheeses.
   You'll know it's right: The cream drizzle is insurance: it bastes the cheese so the top stays molten instead of scorching during the hot bake.
8. Bake in the oven for 7-8 minutes. Optional broil for an additional minute
9. Cool on a cooling rack for 2 minutes. then cut into 6-8 slices.
10. Slice the pizza.
11. Grate fresh Parmigiano Reggiano over the pizza
12. Spoon on as much or as little stracciatella as you want.
    You'll know it's right: Stracciatella goes on AFTER slicing, on hot slices. Cold cream on hot crust is the entire point, don't bake it.
13. Optional drizzle of olive oil around the crust and on top for taste.
14. ENJOY!

Troubleshooting

Pie was too rich to finish

No contrast in the build. The stracciatella finish is the contrast, cold and milky against the baked cheeses. Don't skip it, and a final drizzle of olive oil adds the fruity edge that cuts through.

Alfredo was lumpy

Milk added too fast. Slow stream, constant whisk. If it lumps, pull it off the heat and whisk hard, it usually recovers.

Top cheese scorched

Skipped the heavy cream drizzle. That drizzle bastes the cheese through the 550°F bake. It's two tablespoons of insurance.

Stracciatella melted into nothing

Added before or during the bake. It goes on after the pie is baked, rested, and sliced. Room temp or fridge-cold, spooned on.

Watery puddles on the pie

Fresh mozzarella wasn't drained. Dice and drain the fresh mozz on paper towels while the oven preheats.

Nutrition (2 slices (1/4 of a 14-inch pie)): 410 calories, 18g protein, 36g carbs, 22g fat.