I’m craving this pizza, friends. I made this way too long ago and could definitely go for a slice. Or three. This is one of my favorite pizza combos: béchamel sauce, broccoli, tomatoes and cheese. It even passed the approval of my critiquing partner who prefers red sauce pizzas. I used a mixture of mozzarella and swiss cheeses but you could use pretty much any cheese in your refrigerator. Anything but American cheese, that is. I hate American cheese.
Are you a die-hard red sauce kind of fan or do you prefer white sauces?
BROCCOLI AND TOMATO PIZZA WITH BECHAMEL
1 c garlic bechamel sauce (recipe below)
1 c swiss cheese, shredded
2-4 oz mozzarella, shredded
2 large tomatoes, diced
2 c steamed broccoli, diced
2 medium pizza crusts (recipe below)
Prebake pizza crust in preheated 450F oven for 3 minutes. Top each pizza with 1/2 c béchamel sauce, 1/2 c swiss cheese, 1-2 oz mozzarella, 1 tomato and 1 c broccoli bits. Sprinkle a generous dash of dried basil.
Bake at 450F for 15-20 minutes or until crust turns golden.
Pizza Crust (recipe from my mom)Yield: about 4 medium sized pizza crusts
1 1/4 cup water
1 T yeast
1 tsp sugar
2 T oil
1 tsp salt
3 c (+ more as needed) flour
Mix water, yeast and sugar and allow to rest for 5 minutes. Add in oil, salt and flour. Knead dough and add more flour as needed until dough comes together. Cover and allow to rise for at least 1 hour.
Divide dough into 4 pieces and roll out. Use for your favorite pizza.
Garlic Bechamel Sauce
6 T flour
6 T butter
4 tsp minced garlic
On med heat, melt butter in a sauce pan and then stir in flour. Once mixture becomes thick, gradually whisk in milk. Then add garlic.