Roasted Garlic White Pizza with Garlic Sauce

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Delicious but this needs to be corrected. Nowhere in the recipe for pizza dough, it tells us when to incorporate parmesan cheese.

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The sauce is delicious. It is a lot of prep work. Next time the sauce will be made the day before. I will also spread it closer to the edge. The sauce thickens as it cools.

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Omg so good! The sauce is perfect. I already had homemade wheat dough ready, my boyfriend and I enjoy getting creative with the toppings! We used artichokes, spinach, peppers, mushrooms and a sprinkle of tomatoes; best thing we've ever made lol!

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Fantastic! Made this on the grill. Had plenty of sauce left over, great for dipping bread or crust ends.

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Didn't put cayenne in the sauce, added about 20 roasted garlics that I first smashed then added to sauce with parm regg. sea salt and a dash of blk pepper. then put it on my pizza to bake it was great. I didn't make the dough.

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This was a bit labor intensive, but oh so worth it. It's rich and would definitely satisfy any garlic lover. For the dough, I substituted fresh yeast --17 g--for the dry and made sure to keep the water between 98 and 108 degrees.
As many of the other comments stated, I too was frustrated with the fact that the Parmesan was omitted from the instructions. I checked to see if Emeril used Parmesan pizza dough in any other recipe, and indeed he has. The website is not allowing me to include the link, but if you search "Parmesan Pizza Crust filled with Emeril's Kicked Up Chicken Caesar Salad," you should be able to find it. The flour to Parmesan ratio is slightly different, but it's otherwise the same and includes how the Parmesan should be added.

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This pizza was amazing!! The white sauce was incredible. However, I did not make my own pizza dough, but instead bought an already made but not frozen whole wheat pizza dough from my local grocery store. I sprinkled the parmesan cheese into this dough to get a similiar effect. Cannot wait to have more people over to try this again!

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Best white pizza yet! Added lump crab meat and finely chopped jalapeno peppers. Used mozerella cheese too. Yummy!

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Didn't read all the reviews before making....so, didn't make a "rim" with the dough and have a mess in my oven (almost got smoked out of the house from the burning sauce on the bottom of the oven and my kitchen is a mess with flour....BUT, flavors were AWESOME! I too slightly modified the toppings...added mushrooms, frozen spinach (defrosted and squeezed dry, and prosciutto with 3 minutes left to cook....

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Absolutely delicious sauce. Added more mozerella cheese and it came out fine.