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Pizza with milk and parmesan sauce

Quick Pizza with Homemade Milk-and-Parmesan Sauce

A fast pizza with a homemade white sauce! You don't have to fuss over pizza dough for hours. Most supermarkets carry ready-made pizza crusts these days — just spread on the sauce, add your toppings, bake for about 8 minutes, and voilà: hot pizza, done!

Nika

Recipe author

Composition / ingredients

Servings:

Butter

Garlic

Herb blend (herbes de Provence - 1 tbsp)

Flour

Milk

150

Parmesan

Nutmeg

Pepper

Salt

Ham

Button mushrooms

Processed cheese

Onion (red)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 7 g

Fats 59 % 19 g

Carbohydrates 19 % 6 g

201 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 45 min

Step 1:

Take the pizza crust out of the freezer and let it thaw at room temperature — usually about 10-15 minutes. While it thaws, make the sauce. Put the butter in a small non-stick saucepan and melt it over low heat; don't let it come to a boil. Stir in the herbs and minced garlic. The herbes de Provence I used tinted my sauce a greenish shade; yours may not change color at all — it depends on the herbs.
Step 2:

Sift in 1 level tablespoon of flour and stir quickly. Sifting the flour keeps lumps from forming in the sauce.
Step 3:

Slowly pour cold milk into the roux in a thin stream, whisking constantly as you go — this keeps it smooth and lump-free. Cook the sauce over medium heat until it thickens slightly. Keep in mind it will thicken a bit more as it cools.
Step 4:

Stir the grated parmesan into the thickened sauce, season with ground black pepper, salt, and nutmeg, then take it off the heat. I'd suggest buying the parmesan pre-grated, since grating it finely enough at home can be a chore.
Step 5:

Let the sauce cool a little. Meanwhile, prep the toppings. Cut the processed cheese and the ham into small triangles, slice the mushrooms thin, and cut the red onion into thin wedges. My crust is about 9 inches (22.5 cm) across, so I kept everything small — scale your pieces to fit whatever crust you're using.
Step 6:

Spread 2 tablespoons of the sauce over the thawed crust, spreading it evenly and stopping just short of the edge. Transfer any leftover sauce to a glass jar and keep it in the fridge.
Step 7:

Scatter all the toppings over the sauce (the ham, cheese, mushrooms, and red onion), then drizzle on a little mayonnaise here and there. Bake in a preheated 350°F (180°C) oven for 8-10 minutes. Baking time and temperature may vary depending on your oven.