Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Heavy Cream
  • 1/2 cup Whole Milk Ricotta
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 tsp Sea Salt
  • 1/4 tsp Coarsely Ground Black Pepper
  • 1 tsp Fresh Lemon Zest
  • 1 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Place the olive oil and minced garlic in a small saucepan over low heat. Sauté for 1-2 minutes until the garlic is fragrant and shimmering gold, but not browned.
  2. Pour the heavy cream into the pan. Increase heat slightly to a gentle simmer. Cook for 2-3 minutes until the cream bubbles and thickens slightly, coating the back of a spoon.
  3. Turn the heat to low and whisk in the ricotta until the ricotta is fully melted and the sauce is smooth.
  4. Gradually sprinkle in the Parmesan cheese. Continue whisking until the cheese has melted into a velvety consistency without any visible clumps.
  5. Stir in the lemon zest, salt, pepper, and fresh herbs. Allow the sauce to cool for about 5 minutes before spreading on pizza dough.