Yes, another pizza.
I can’t stop. But seriously, when you can make pizza this good at home, why would you ever stop? I, for one, have no plans.
This was one was inspired by Papa Murphy’s Veggie deLight pizza. Actually, less inspired, more of a copycat. Because I am tired of paying silly amounts of money for food that has ingredients I don’t know.
I know all of these ingredients because I made it myself. There’s butter and milk and flour and cheese – that white sauce is basically gravy on your pizza – but I just used a little bit, and I’m glad I can pronounce all of the ingredients. Oh and there’s spinach. Always healthy.
Meeker even proclaimed it delicious – which is huge, considering it was a VEGETABLE pizza. (Oh, but then he went and slapped some ham all over it, but he did say it was good before that)
I might even have it again for dinner tonight.
See? No plans to stop.
White Vegetable Pizza
- this crust
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- a pinch salt
- dash of cayenne pepper
- 3 heads of roasted garlic
- sprinkling of mozzarella cheese
Warm the milk up in a saucepan, but don’t let it boil. Just warm.
In a separate saucepan, melt the butter. Then add the flour and whisk well. Slowly pour in the warm milk and stir over medium heat until thickened. Then add the salt, cayenne, and squeeze out the cloves of roasted garlic. Then transfer the sauce to a blender and mix until everything is incorporated. Let cool.
In the meantime, prepare your pizza crust and preheat your oven to 500-550 degrees. Yes, super duper hot. Spread about 2 T of sauce on the raw pizza dough layer on the mushrooms, tomatoes, spinach, and mozzarella.
Bake for about 10 minutes or until crust is browned and bubbly.