Pizza is one of the few foods we eat every week around here, usually near the end of the week. My husband makes the dough, and then while it rises I'll prep the rest of the ingredients, usually whatever veggies we have lying around. Pizza is great because it's versatile and it's easy to make everyone happy. We always make one just cheese pizza for the kids and another one with lots of toppings for the adults and sometimes a dessert pizza (bananas, cinnamon, sugar or guava paste and cheese) for everyone. This week we took the white sauce route, it's hard to go wrong with white sauce.
Although I'm lactose intolerant I still have dairy products on a regular basis. Lactose intolerance affects people in different ways, and I'll be talking more about this on my blog. Suffice to say that depending on the type and amount of cheese I eat I'm usually fine. The same applies to yogurt. As for milk if it's used in moderation, like in white sauce on a pizza, then I'm o.k. Finding ways to use dairy in my cooking is essential because I know it's an easy way to get the calcium I need and also because, lets be real, cheese and crackers are my staple snack. Christian is a milk addict and the kids have showed no signs of lactose intolerance so milk, cheese, and yogurt are things we always have in our fridge.
I'm a huge fan of white sauce for lasagna and pasta but had never actually put in on pizza so I decided to try something new.
White Sauce Pizza with Bacon and Summer Squash
makes about 2 medium pizzas
1 cup warm water
1 tablespoon sugar
2-3 teaspoon dry yeast
1 teaspoon salt
3 tablespoon olive oil
2-3 cups all-purpose flour
1. Put one cup warm water in a large mixing bowl, and add the yeast, sugar, salt and oil to the water and mix.
2. Gradually add the flour, mixing with a large spoon until it is too stiff to mix, then gradually add the rest of the flour and knead for a few minutes. I usually make my pizza dough a little bit sticker than bread dough because this makes it easier to spread out.
3. Let the dough rise for about half an hour, or as long as it takes to make the white sauce and to prep the other ingredients.
enough for two pizzas
2 tablespoons butter
2 tablespoons all purpose flour
2 cups milk (Option: if you want you can use 2 cups of lactose free milk)
dash of nutmeg
1/2 teaspoon salt
Parmesan cheese (optional)
1. Melt the butter in a sauce pan.
2. Add the flour, stirring until slightly browned, for roughly 1-3 minutes.
3. Gradually add the milk, whisking to thoroughly blend the milk and the flour/butter mixture. Cook over a low temperature until the sauce begins to thicken.
4. Add salt and a dash of nutmeg. Don't omit the nutmeg, it really makes a good white sauce a lot better. Some Parmesan cheese can also help to add a nice flavor to your white sauce. Aged, natural cheeses like Parmesan contain a small amount of lactose, making this recipe lactose intolerance friendly.
I will usually cook toppings before hand slightly because I like to make sure everything is well cooked, especially if I am using onions. I also cook spinach, chard, and kale as well because otherwise there's always too little once it's cooked down. For this white sauce pizza this is what I included. The amounts are all somewhat subjective, depending on how you like your pizza.
5 slices of bacon (chopped up and cooked before hand on the stove or in the oven)
10 mushrooms sliced
1 small summer squash sliced
2 large green onions, diced
2-3 cups shredded cheese, Mozzarella, Monterey Jack, Cheddar, or some mix of the three
1. Saute the summer squash, mushrooms, and green onions on a large skillet on medium until not quite done, about 3-4 minutes. Put to the side.
Oil a pizza pan, cookie sheets, pizza stone or whatever you want to cook your pizza on. I sometimes use the leftover bacon grease which is super tasty. Press down the dough and kneed it once or twice and then divide the dough into two lumps. Press the dough into the well oiled cookie sheet, spreading it out and pressing it down until you have spread it out to the size of the pan. I find this to be much easier that rolling it out and then trying to transfer it to the pan.
2. Sprinkle on the cheese and then top with the veggies and bacon. You can do it in the reverse order (veggies and bacon then cheese) but with a lot of veggies this cooks them a bit more and makes the crust less soggy.
Although the baking time may change depending on how much toppings and how thick the crust it. I usually take it out once the crust is starting to turn golden and the cheese is getting crusty in places, which is a better judge.
It seems like a lot of steps but with practice it all happens quite easily. I can usually have two pizzas done in less than an hour from when I first started.
This post was written while participating in my partnership with the National Dairy Council, but as always my opinions are my own.