Last night's dinner was a favorite: White Pizza.
The white sauce is simply a cup of Bechemel sauce with a 1/2 cup of Peccorina Romano, and minced garlic added. The toppings are Mozzerella, Feta, fresh basil leaves, and 8 oz. of wrung-out thawed spinich with a splash of Balsamic vinegar. The dough is 50/50 Semolina and KA All Purpose with appropriate salt, water and a couple of tablespoons of EVOO for flavor and softness.
Baked 8 mins @ 500°F, convection mode.
It lasted all of 30 minutes.;-).
David G
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I love pizza..haven't met one I didn't like. I think the idea of wrung out raw spinach is an interesting one. Will have to try it . Also like a nice garlicy bechamel. c
Looks delish!
Love white pizza...yours looks perfect..
30 Minutes !!!!!!
That looks more like a two minute pizza. Why did you wait 28 minutes to begin eating?
That's a great looking pizza. Nice baking!
basil, pecarino, spinach and balsamic all wonderful ingredients. great pizza!!
evon
Wonderful pizza! Love the pecorino and especially the basalmic, a bit of acid must make that pizza sing :)