Meatless

White Pizza with Sausage and Sliced Garlic

White Pizza with Sausage and Sliced Garlic
White Pizza with Sausage and Sliced Garlic

 

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.

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Pizza with Red Sauce and Tomatoes


Pizza with Red Sauce and Tomatoes

Pizza with Red Sauce and Tomatoes

I came home from work and I really wanted pizza.  I don’t really like commercial pizza because it has so much salt, and it’s relatively expensive when you compare it to what you can make at home.

It’s easy to make at home.  The dough comes together in about 10 minutes, and then you can sit and relax for an hour while it rises. I preheat the oven to about 450 and get all the ingredients for my pizza and have them at hand.  I had some leftover pieces of cheese, leftover canned whole tomatoes, leftover pizza sauce, and some leftover garlic butter.  All that stuff went into my pizza.  The juice from the tomatoes became the best Bloody Mary I have ever had in my life.

I like to make my own red sauce, and I like fresh tomatoes on my pizza. I used to use fresh plum tomatoes, but now I discovered that I like the whole canned San Marzano tomatoes much better.

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Our Favorite Cooking Quotes

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." ~ Julia Child

"A gourmet who thinks of calories is like a tart who looks at her watch." ~ James Beard

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"Context and memory play powerful roles in all the truly great meals in one's life." ~ Anthony Bourdain

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