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Yield: 1 large 15-inch pizza, serving 4 to 6
Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
3 to 4 heads Roasted Garlic
2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel
1 recipe Basic Pizza Dough with Parmesan variation, recipe follows
6 ounces grated mozzarella
2 ounces thinly sliced cremini mushrooms, sautéed until wilted
4 ounces grated fontina
1 ounce grated Parmesan
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Method:
In a medium saucepan over medium high heat, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the milk, whisking to combine. Squeeze in the cloves from one head of the garlic. Add the salt and cayenne and decrease the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
Place a pizza stone in the oven and preheat to 500° F.
Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place the grated mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese along with the sliced mushrooms. Top with the grated fontina and Parmesan. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
Basic Pizza Dough With Variations:
Yield: dough for 1 (15-inch) pizza
Ingredients:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet
Method:
In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Variations:
Parmesan Pizza Dough:
Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon. Proceed as directed above.
Oregano Pizza Dough:
Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.
This recipe was featured on the Help for Heartburn Episode of Emeril Green.
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