Pizza is a party staple and one that is rarely lactose free. We created a variation of a white sauce made with our lactose-free sour cream blended with flavorful herbs. This recipe is easily adaptable for whatever produce and meat you have on hand but we chose a savory combination of rosemary ham, crispy kale, and a generous amount of Parmigiano-Reggiano cheese.Green Valley Creamery
Basil Cream Sauce:
1 Lb. plain pizza dough (we used Trader Joe’s Plain Pizza Dough)
2 cups Green Valley Creamery Lactose-Free Sour Cream
½ cup fresh basil, chopped
½ cup fresh chives, chopped
1 tsp. lemon zest, finely grated
2 Tbsp. fresh lemon juice
2-3 cloves garlic, chopped
Pinch of crushed red pepper flakes
Salt and freshly ground pepper to taste
½ bunch kale, destemmed and torn into 2-3 inch pieces
½ cup ham, chopped or torn into 2-3 inch pieces
½ cup Parmigiano-Reggiano cheese
½ Tbsp. olive oil
- Preheat oven following pizza dough instructions.
- Purée sour cream, basil, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper. Set aside.
- Stretch the pizza dough out on a large baking sheet. In a small bowl, massage kale until soft with olive oil and salt. Top the dough generously and evenly with the basil cream sauce and sprinkle the Parmigiano-Reggiano cheese and ham on top of the sauce. After about 15 minutes, add the kale on top of the pizza.
- Follow pizza dough instructions on how long to cook – about 20-25 minutes or until crust is golden brown.