White Pizza with Sausage and Sliced Garlic
When I made the Pizza with Red Sauce and Tomatoes, I had another ball of dough leftover that I wanted to use right away. I had a half a pound of Italian sausage in the freezer, fresh mushrooms, and leftover grated cheese. When I went to the cupboard to get supplies, however, I found that I had a) no tomato sauce to make red sauce and b) no onions because sausage, mushroom, and onion is my favorite combination. It turned out that was a really good thing. I left my comfort zone and tried something new – shallot scented béchamel white sauce and sliced garlic. It was by far the best pizza I have ever had – bar none.
Let’s make White Pizza with Sausage and Sliced Garlic
- Boswell Pizza Dough
- 1/2 stick unsalted butter
- 1 large garlic clove, minced
- 1/2 teaspoon paprika
- 1 tablespoon parmesan
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon dried shallots
- pinch cayenne
- 1 bay leaf
- 1/4 cup good parmesan
- 1/2 pound Italian sausage
- 2 large garlic cloves, sliced thinly
- 1 cup freshly grated mozzarella cheese
- 1/4 cup Fontina Cheese freshly grated
- Parmesan cheese
- 2 large mushrooms, sliced
- Mix the butter, garlic, paprika, and parmesan together. Set aside. Prepare the dough according to directions, and add the garlic butter just before kneading. Let rise for about an hour in an oiled bowl, covered with plastic wrap. Put it in a warm place away from drafts.
- Melt the butter and add the flour. Mix together until the mixture has turned white. Add the milk, shallots, bay leaf, and cayenne. Simmer until the sauce has thickened, stirring often. When the sauce is thick, remove the bay leaf and add the cheese. Stir to combine and set aside.
- Preheat the oven to 500. Spread the dough out on a pizza pan or on a peel to go on a stone. Bake the dough for 5 minutes then take it out of the oven.
- Spread the sauce nicely over the pizza. Put the cheese and remaining ingredients on and return it to the oven for another 10 minutes or until the crust is nicely browned and the cheese is all melted. Let stand for about 5 minutes before serving.
2. If your sauce gets cools and gets too thick before you can put it on the pizza, just heat it again with a little milk.