Confit Garlic Ricotta Cream
A silky specialty white pizza base inspired by chef Leah Scurto. Fresh garlic cloves are slow-roasted in olive oil until golden, pureed into a smooth emulsion, and folded with whole milk ricotta and heavy cream.
Ingredients
- Garlic Cloves (Whole Peeled)150g
- Olive Oil200ml (to submerge tightly packed cloves)
- Roasted Garlic Oil60ml (4 tbsp)
- Whole Milk Ricotta (Strained)275g
- Heavy Cream125ml
- Fine Sea Salt2g (approx. 1/3 tsp)
Preparation
- Place 150g peeled garlic cloves in a small, narrow ovenproof dish and pour in 200ml olive oil until cloves are completely submerged.
- Cover dish tightly with foil or a lid. Roast at 425°F (220°C) for 35 minutes until garlic is golden and tender.
- Remove from oven and let garlic cool completely submerged in the oil for at least 1 hour.
- Strain the garlic cloves and reserve the oil. In a food processor, combine the 150g softened garlic with exactly 60ml (4 tbsp) of the reserved garlic oil. Blend into a smooth paste.
- Using a spatula, gently fold the garlic paste, 275g whole milk ricotta, 125ml heavy cream, and 2g fine sea salt together in a bowl until fully incorporated.
- Refrigerate for at least 1 hour before spreading onto pizza skins to allow the cream to thicken.