Pizza with White Sauce

As we move into the backyard growing season, I am always looking for flexible recipes that can be a foundation to whatever ingredients are ripe and ready to harvest. This splendid pizza has a flavorful garlic and herb white sauce base that pairs beautifully with any number of fresh seasonal topping combinations. From asparagus in the spring, corn and tomatoes in summer, to mushrooms in the fall, this versatile pie is a favorite in my kitchen all year long.

Ingredients:

For the Dough:

3 ¾ cups bread flour

2 teaspoons kosher salt (or 1 teaspoon table salt)

1 ⅔ cups warm water

2 teaspoons sugar

2 teaspoons instant yeast

1 tablespoon olive oil

For the Sauce:

1 cup whole milk

1 bay leaf

Pinch ground nutmeg

Pinch ground white pepper

1 ¼ tablespoons butter

3 garlic cloves, minced

1 tablespoon all-purpose flour

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, minced

Salt

Optional toppings:

Sliced provolone cheese

½ bunch asparagus, shave lengthwise into ribbons

Olive oil

Salt

2 to 3 spring onions, white and green parts, chopped

Mozzarella cheese, grated

Parmesan Cheese, grated

Directions:

Make the dough: Sift together flour, yeast, sugar, and salt into large mixing bowl. Pour in the water and oil. Mix with wooden spoon until dough forms together. Knead on floured work surface for 5 minutes, then cover with kitchen towel and let rest for 3 minutes. Then knead for an additional 5 minutes until smooth.

Cover dough and let rest for 20 minutes. On floured surface, stretch rested dough out in four directions, then fold back onto itself, back into a ball. Place dough in bowl, cover with towel, and let it proof for about 1 hour and 20 minutes. Dough should double in size.

Divide into 2 balls for medium sheet pan pizzas, or into 4 balls for small round pizzas. Place balls of dough on floured surface and use your hands to stretch and shape the pizzas. Lightly oil baking sheets (if using) and dust with flour or corn meal before laying out crust. Lightly cover with towel while oven heats and toppings are prepared.

Place pizza stone in center rack (if using). Preheat oven to 500 degrees.

Make the sauce: In a small saucepan, combine the milk, bay leaf, nutmeg, white pepper, and a pinch of salt. Set over medium-high heat and bring just almost to a boil. Careful not to scald. Lower heat and keep warm. Next, melt the butter in a saucepan over medium heat. Add the garlic and sauté for 30 seconds until just lightly fragrant. Add the flour and whisk constantly for 2 to 3 minutes to cook the roux. Butter and flour will be foamy and just starting to turn lightly golden brown with a sweet nutty smell. Pour the warm milk in a steady stream while continuing to whisk. Whisk smooth and bring to a gentle boil, then reduce heat to simmer until thickened, about 3 to 4 minutes more. When sauce is thick and silky smooth, take off the heat, remove bay leaf then stir in the minced thyme and sage. Season to taste with salt and set aside.

Assemble pizza: In a mixing bowl, toss the asparagus ribbons with a drizzle of olive oil and a pinch of salt. Then, spread an even layer of white sauce over each pizza crust surface, stopping about 1/2-inch from the edge. Top sauce with a single layer of provolone slices. Over the cheese, spread a layer of the asparagus and onions, then top that with a thin layer of both mozzarella and parmesan.

Transfer pizza to oven, and bake for 10 to 15 minutes, until crust is golden, and cheese is bubbly. A little bit of charring on the crust will just add to the authentic pizza flavor. Allow to rest for a few minutes before slicing. Serve with crushed chili flakes and grated parmesan.

Notes:

Pizza stones or tiles are a great way to get a nice crispy crust. The stone must be placed in the oven while it preheats. Alternatively, you can use a heavy sheet pan or round metal pizza pan. Large cast iron skillets also work great.

This pizza dough is easy enough for a quick weeknight dinner and creates a delightful crust that will impress a crowd. With this garlic white sauce as a base, you can experiment with your favorite seasonal toppings. Some great combinations include mushrooms and olives; leftover grilled chicken with sweet peppers and cherry tomatoes; or spinach and feta. Get creative and enjoy!