Description
This Irresistible White Sauce Pizza features a creamy garlic béchamel base topped with a blend of mozzarella, parmesan, and ricotta cheeses, baked to perfection on a crispy artisan crust. Finished with a fresh, tangy arugula salad tossed in olive oil and balsamic vinegar, this pizza delivers a perfect balance of rich, cheesy goodness and vibrant peppery freshness in just 25 minutes.
Ingredients
White Sauce
- 4 tablespoons Salted butter
- 1 clove Garlic
- ¼ cup All-purpose flour
- 2 cups Whole milk
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
Pizza
- 1 pound Artisan pizza dough
- 1 cup Shredded mozzarella
- ½ cup Shredded parmesan
- ½ cup Ricotta
Arugula Salad
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 cups Arugula
- ¼ teaspoon Red chile flakes
Instructions
- Prepare the White Sauce: Melt the salted butter in a saucepan over medium-low heat, then add the smashed garlic clove and cook for about 30 seconds until fragrant to infuse the butter with garlic aroma.
- Make the Roux: Whisk in the all-purpose flour and cook the mixture continuously for 2-3 minutes as it bubbles, ensuring a smooth roux forms without lumps.
- Add the Milk: Gradually pour in the whole milk, whisking well after each addition to maintain a smooth sauce, then bring it to a gentle boil while reducing heat and whisking continuously to prevent scorching.
- Season and Thicken: Season the sauce with kosher salt and freshly ground black pepper, cook for about 5 minutes until the sauce thickens to a creamy consistency, then remove it from the heat.
- Preheat the Oven: Set your oven to 500°F and place a pizza steel or stone inside to heat for at least 45 minutes to ensure a crisp pizza crust.
- Prepare the Dough: Generously flour a pizza peel; on a floured surface, flatten the dough ball into a large disk with a thick border and stretch it into a 12-inch circle, then place it onto the pizza peel.
- Assemble the Pizza: Spread the prepared garlic béchamel over the dough, leaving a 1-inch border. Sprinkle half of the shredded mozzarella and parmesan evenly over the sauce.
- Bake the Pizza: Slide the pizza onto the preheated pizza steel or stone and bake for 5 minutes. Then broil for an additional 2-4 minutes until the cheese is melted and bubbly with slight browning.
- Prepare the Arugula Salad: While the pizza bakes, whisk together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add arugula and toss to coat evenly.
- Finish and Serve: Remove pizza from the oven, allow it to cool slightly, then top with the dressed arugula salad. Slice and sprinkle with red chile flakes for a mild kick. Serve immediately.
- Repeat: Repeat the dough stretching, assembly, baking, and topping process to make the second pizza.
Notes
- Using a pizza steel or stone is essential for achieving a crispy, well-cooked crust.
- Be careful not to burn the garlic when infusing the butter; cook just until fragrant.
- The béchamel sauce can be made ahead and stored in the fridge for up to 2 days.
- Adjust the red chile flakes to your preferred heat level or omit if sensitive to spice.
- For a dairy-free version, substitute the butter and milk with plant-based alternatives and choose vegan cheeses.
