Alfredo Pizza Review

Adaptation is difficult for some, and easy for others. This was the first pizza I cooked on a pizza stone, and not the same pan I've used for 5 years. If I'm to hold myself to the same standards as i hold all pizzas I eat, this was a failure of an attempt. 

The nominal failure occurred due to a brand new pizza stone, and the inability to preheat  the oven and stone properly. The real failure was the dough mixture and topping disparity. There was far to little sauce on this to be good, as well as a subpar seasoned sauce that held little to no flavor. The toppings included onions, pesto, and prosciutto. That means the toppings themselves cost more than many commercial pizzas would. It is easy to throw this aside as a commodities of scale issue. If I'm to use higher quality ingredients than a standard pizza place, then I should produce at least on par taste. 

I dolloped the pesto on haphazardly, and left big bubbling pools when cooked. This should have been put in a squeeze bottle thinned with olive oil and placed on top after cooking. The prosciutto while delicious, was place on post cook, which was a smart call, but made the overall taste to salty. It was an inherent lack of sauce in the base that didn't provide any counter measure to the saltiness of the prosciutto. 

Good intention with this recipe and topping combination. The mozzarella to cheddar was perhaps a touch to cheddar heavy but overall was okay. I'll keep this mix in my mind when developing other alfredo based pizzas.

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