Cooking and Baking  White Pizza: Garlic and Olive Oil; Garlic
and Butter;Ricotta or?  One of my kids is NOT a fan of tomato
sauce on pizza. Pile on lots of cheese and he's fine. But
really, he likes pizza with a garlicky butter and olive oil
mixture topped with a ton of mozzarella. The other guy hates
cheese (aggravates his asthma) and loves a pie topped with
garlic butter and a smattering of mozz. Myself, I like a white
pizza with garlic inufused olive oil and then topped with
tomatoes and veggie/seafood toppings. I've been known to sport a
pie with a white wine butter occasionally, too. Some of my
calzoney lovin' friends like ricotta on their white pies but
that seems a bit heavy to me. I just can't wrap my head around a
bechamel sauce based pizza. Seems to heavy and I guess I
generally like bright, bold flavors. So, SE and Slice'rs peeps--
what's your favorite white pizza? Or do you just not understand
the lack of tomato sauce? "Gomez" would side with the latter
question, although he's scarfed down many a s