White pizza with garlic cream (Alfredo) sauce

Preheat a pizza stone in the oven at 550F convection for a full hour.

Chop four or five garlic cloves (24 g) fine and grate about 20 g Pecorino Romano.

Melt a little butter in a pan over medium heat, add the garlic and cook until just starting to turn golden.

Before it burns, add a good layer of heavy cream (151 g) and bring to a boil, then turn off the heat before it boils over.

Let it cool until the bubbling has pretty much stopped, grind in pepper and stir in the cheese off the heat so it does not go grainy; it should leave a trail when a spatula is dragged across the pan.

Stretch the dough on a peel dusted with cornmeal. If the sauce has stiffened, thin it with fresh cream.

Spread the sauce as thin as possible with a silicone spatula, then top with whole milk, low moisture mozzarella.

Bake on the pizza stone, taking care not to overcook so the sauce does not break into a grease layer.

Rest on a cooling rack a few minutes, then sprinkle with chopped rosemary.