Last week, I made the pizza crust recipe from “Gluten-Free Artisan Bread in 5 Minutes A Day”, and made two sausage/cheese pizzas. They were delicious!! The book recommends making the crust thinner than I seem to get it, but I’ve always liked deep dish pizza (the end result is something like Bilbo’s Pizza, if you live near Kalamazoo, MI). I put mixed Italian cheeses and parmesan on one pizza, and the other shredded colby and mixed Italian cheeses on the other; and cooked, crumbled sausage on both.
They stood up well to travel this weekend, and I had some more dough in the fridge for tonight — a half recipe from the book made three pizzas (can make up to five, if you roll out the dough thinner). You could make this pizza on any crust, however. And I recommend it, if you like the sweetness of roasted garlic!
I can’t have tomato sauce, but I wanted something on it this time. So I made a white sauce with roasted garlic in it, recipe is from Emeril Lagasse on the Food Network.
First, though, I had to roast the garlic. And I only had pre-peeled garlic, so I used this recipe from The Kitchn:
Roasting the garlic was even easier than roasting garlic still in its skin. I took about 16 garlic cloves and put them in the middle of a piece of tin foil, drizzled some olive oil on them, folded the foil up to cover them, and then put them in the oven in a pan at 350F for about 40 minutes.
Then I made the white sauce, heating 1 cup of milk until it simmered, then removing it from heat and covering. Melted 2 Tbsp of butter, then added 2 Tbsp of flour (I used rice) and thickened it, not letting the flour brown. Once that’s done, add it slowly to the milk, whisking to combine. Add salt, then put in a blender with 10 cloves of garlic, and blend until smooth. Pour into a small bowl and cover with plastic wrap, pressing it onto the surface of the sauce. (I didn’t add the cayenne pepper, because I didn’t want the bite.)
It’s pretty yummy.
I rolled out the pizza crust then, covered it with chopped onions and the remaining cloves of roasted garlic, then covered with cheeses and a drizzle of olive oil (I also dribbled on the oil that the garlic roasted in). Notice what I’m missing? OH YEAH. I totally forgot to put the white sauce on the pizza first… I realized I’d forgotten it after I’d slid the pizza off the peel onto the pizza stone in the oven (at 500F). Well, poo.
So I let the pizza cool for a couple minutes after it finished (about 8 minutes) and then, cutting a slice, poured the white sauce over it.
It’s still delicious; but I can’t wait to try it sometime when it’s added properly. lol