Thursday Recipe Exchange: Pizza

Cross posted at Balloon-Juice.

JeffreyW's Fantastic White Pizza

On the road again, but didn’t forget you. Tonight I thought it would be fun if we shared pizza recipes. And if we’re talking about pizza, at least at What’s 4 Dinner Solutions, we’re talking JeffreyW’s great pizza incarnations. I think he posts a new one at least once a week and each looks better than the last. I knew as soon as he posted it, I wanted to feature his White Pizza recipe.  But his ideas just start there, he makes Deep Dish Pizzas, a variety of pita pizzas and an array of pizzas topped with his Awesome Sauce.

JeffreyW's Pizza with Dried Tomatoes

Next week:Rice will be our ingredient.

Now it’s your turn, what do put on your pizza?  Here is Jeffrey’s original white pizza post:

I’ve Been Dreaming of a White Pizza

Not sure why but I got a notion to build a pizza with a white sauce today.  I surfed around looking at recipes and went with what I would call a Mornay sauce if it was over pasta.  Just a basic white sauce, a roux of flour and butter with milk added and cheese stirred in as it thickened.  I grated some Parmesan and Romano for this one, about 2 cups.  The white sauce was 2T each of butter and flour and a cup and a bit of milk.  I splashed in a wee bit more milk when it looked like the sauce was a bit thick.  I ended up troweling it onto the pizza dough.  I stirred in some dried basil, was really wishing I had some fresh, and five cloves of smashed and minced garlic.

I layered in slices of mozzarella, and added blanched broccoli and diced grilled chicken.  Grated some more Parmesan on top but I don’t think it was needed.

This went into a 375 oven.  I looked in after 12 minutes and saw that it wasn’t even close yet.  I took the opportunity to brush some olive oil onto the crust.  The sauce and the mozzarella combined into a roiling bubbly sea with islands of green dotted about and I was worried that the pizza would be a bust.  It was smelling great, at any rate.  I lost track of the time but I’d guess it was in there for another 20 minutes.  I pulled it out when the top was showing some nice color.The sauce was still very liquid as it came out but it set up nicely as it cooled a bit and wasn’t runny, relieving me of that particular worry.

Some salt and fresh ground pepper, a generous sprinkle of red pepper flakes, and it was ready.  I was starved and the pizza did not disappoint me at all.  Great garlic and cheese flavors, and there will be a rematch tomorrow:

Thanks Jeffrey!  Are you hungry yet? Now I’m off in search of pizza in Santa Monica.  Woo-hoo!

4 thoughts on “Thursday Recipe Exchange: Pizza

  1. Cocktail sauce from Fresh Horseradish and Ketchup with some lime, mix and spread as the sauce. Top with precooked shrimp diced. Top with mozarella and cook. If you like shrimp this will do it for you.


  2. That looks fantastic! I will be making this soon.

    Advice on how to make pizza dough: The most important thing is to ensure that you let your dough rise entirely. It’s also possible to freeze unbaked pizza crust that has been rolled out, but also to get ready to permit it to arise about 1/2 an hour prior to using it. Making pizza crust isn’t a quick process mostly because of that reason.


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