Was your Thanksgiving as fabulous as mine? If you have fully recovered from the soporific affect of turkey and are not quite ready for another day of leftovers then this recipe is for you. In the last two weeks I’ve been this pizza three times. I was delighted with this sauce which has beaten our prior white sauce and I can’t wait to experiment with other topping combinations, but this pizza does not need to be adapted to be enjoyed by everyone even broccoli and spinach haters. Since I don’t fall into either categories and added even more veggies then recommended and I may have enjoyed
a dozen quite a few slices each time I made it.
For the white sauce:
1 tbsp. butter
1 tbsp. flour
¾ cup heavy cream or half-and-half
1 clove garlic, pureed
Salt and pepper, to taste
6 tbsp. freshly grated Parmesan cheese
For the pizza:
Olive oil, for brushing
½ cup packed baby spinach leaves, torn
1 cup very small broccoli florets
2 oz. shredded mozzarella cheese
2 oz. shredded cheddar cheese
To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the heavy cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and whisk in the grated Parmesan until completely melted and smooth.
To make the pizza, preheat the oven and a pizza stone at 500˚ F for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge for the crust. Sprinkle the torn spinach leaves over the white sauce. Evenly distribute the broccoli florets over the dough. Layer evenly with the shredded mozzarella and cheddar cheeses. Finish with additional grated Parmesan, if desired. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
Source: Adapted from Annie’s eats