June 4, 2014 - 4:19pm
Veggie-White Sauce Pizza
Tonight's dinner was a white sauce pizza. Mornay sauce made with Peccorino Romano, fresh Mozzerella, Baby Spinach sauteed in garlic-infused olive oil and balsamic vinegar, fresh asparagus tossed with garlic-infused olive oil and tarragon, and Feta cheese.
Our pizza dough is a simple 50/50 mix of semolina and AP flours, water, olive oil and salt. We make enough for three pies, divide and freeze two rounds, using the remaining round immediately for that evening's pie. This crust was the thawed third round of the last batch made a couple of weeks past.
Baked at 500°F for nine minutes.
Delicious!
David G
Share
Comments
Here is mine from last night. Much less elaborate, but tasty.
Buon appetito!
David
Hi, David
Don't know where it went, but I don't see a picture in your post. Nonetheless, I'm sure the real pizza was tasty!
David G
I was trying an "easier" photo upload method. Now fixed using tried and true.
David
Awesome looking! I have to give this a try as I love white pizza.
Ian
We've become white pizza fans only in the last couple of years, but they are sharing the table 50/50 with red sauce pies.
This is the first time I've added asparagus. We often have roasted asparagus as a side dish. Putting it on pizza seemed a no brainer. It turned out great.
David G
lovely and it had to taste great as well as unique. Well done and Happy baking.
Looks fantastic.
I love white sauce pizzas, here's one I did not too long ago.
White sauce, cherrystone clam and Arugula. Keep it up!
Yum!! Send some over my way :).
I've been thinking of doing a shellfish pizza, but I'm not certain what baking temperature to use. Any tip?
David G
All of my pizza baking happens at 500F on a stone, preheated for about an hour. hope that helps!
That's the temp I use too. I'll give it a go.
D G