1 each Portion of pizza dough (see recipe)
¼ cup Alfredo sauce (see recipe)
5 slices Fresh buffalo mozzarella, sliced ¼ inch thick
½ cup Shredded mozzarella
2 Tbl Pecorino Romano cheese, grated
2 Tbl Parmigianino Reggiano, grated
Kosher salt and fresh ground black pepper as needed
Flour as needed
Cornmeal as needed
Preheat a pizza stone at 450 in the oven.
On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel.
Spread the alfredo sauce across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces and sprinkle over pizza dough along with the grated Romano cheese and the shredded mozzarella.
Sprinkle the preheated pizza stone with cornmeal, slide the pizza off of the peel and bake for 8-10 minutes until the edges of the dough begin to brown and the cheese begins to bubble.
Finish with grated Parmigianino Reggiano.
Season with kosher salt and fresh ground black pepper as needed