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Pizza with sage and cream sauce
Unique sage pizza with creamy base

Sage & Cream White Pizza

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Sage is a polarizing herb: you either love it or find it medicinal. The secret to this pizza is fat and heat. Sage's essential oils are fat-soluble, so in a creamy, cheesy environment, they mellow out into an elegant, piney-citrus aroma. A minimalist but sophisticated dish.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza stone or baking sheet
  • Parchment paper
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat oven to max (450-480°F). Toss the sage leaves in the olive oil in a small bowl.

Tip: Oiling the leaves helps them crisp up in the oven without burning black.
2 ✓

Roll out the dough and place in the pan. Brush a thin layer of heavy cream over the base.

Tip: The cream keeps the dough moist, but don't drown it!
3 ✓

Season with salt and pepper, then scatter the cheeses on top.

Tip: The mix of Parmesan and mozzarella provides saltiness and stretch.
4 ✓

Distribute the oily sage leaves over the cheese.

Tip: The sage flavor will infuse into the melting cheese.
5 ✓

Bake for 12-15 minutes until the crust puffs up golden brown and sage is crisp.

Tip: Don't open the door during the first 5 minutes to allow for maximum oven spring.
6 ✓

Before serving, drizzle with the remaining sage-infused oil from the bowl.

Tip: This adds an extra layer of aromatic flavor.

Recipe FAQ

Why is the sage bitter?
If eaten raw or used in excess, it can be intense. Cooking it (especially in fat) softens the flavor.
Won't it be dry without tomato sauce?
The heavy cream and cheeses provide plenty of moisture and fat. It's a rich, juicy pizza.

Ingredients

  • 10-12 oz Pizza Dough
  • 1/2 cup Heavy Cream (min. 30%)
  • 3.5 oz Parmigiano Reggiano (grated)
  • 5 oz Mozzarella (drained)
  • 10 leaves Fresh Sage
  • 2 tbsp Extra Virgin Olive Oil
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper