Cross posted at Balloon-Juice.
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.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:
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!