Whole Wheat Pizza with White Garlic Sauce
Dough (From Cooking Thin with Chef Kathleen):
2 1/2 cups whole wheat flour
1 cup unbleached all-purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal
White Garlic Sauce:
1/2 cup roasted garlic
3/4 cup milk, warmed
1 1/2 tablespoon flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon parmesan cheese, finely grated
2 pinches dried oregano
2-3 pinches cayenne pepper, to preference
1/2 cup fresh mozzarella cheese, sliced
1/2 cup caramelized onions
2 tablespoons fresh basil, chiffonade
whole basil leaves
red Chili Flakes
Prepare pizza dough. Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.
Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead.
When dough is nearly risen, begin making the sauce. In a pan, melt the butter into the olive oil over medium heat. Sprinkle in the flour—combine and cook for a 1-2 minutes. Whisk in the heated milk, careful to not let any lumps form. Continue cooking and whisking for a few minutes until the sauce has thickened to desire consistency. Remove from heat and stir in oregano, cayenne, parmesan cheese, and roasted garlic. Taste and add salt as needed. Set sauce aside.
Punch pizza dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle or desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the formed dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and spread the sauce evenly over the dough, leaving a ½ -inch border around the perimeter. Top with the caramelized onions, sliced mozzarella and the chiffonade of basil. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Serve the pizza with additional fresh basil leaves, parmesan cheese and red chili flakes.
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