alfredo, apple, bacon, bechamel, pizza, sage, white pizza
White Pizza with Apple, Bacon, and SageMonday, January 27, 2014
Recipe adapted from Whitney Miller's Modern Hospitality. [Recipe makes two 12-inch pizzas].
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup heavy cream
2 tablespoons Parmesan cheese, freshly grated
1/2 teaspoon kosher salt
1 pound thick cut bacon, diced
1 Granny Smith apple, diced small
8 fresh sage leaves, chiffonaded
2 cups mozzarella, freshly grated
1/4 cup Parmesan cheese, freshly grated
Two days in advance, prepare the pizza dough and let rest in the refrigerator.
On the day of, follow the previous directions for par-baking your crusts. Cool on wire cooling racks and reserve.
Begin by cooking the diced bacon in a large sauce pan until crisp. Drain off the grease and transfer the bacon to a stack of paper towels with a slotted spoon. Reserve.
For the sauce, melt the butter and garlic over medium heat. Once any bubbles have dissipated and the garlic is fragrant, whisk in the flour. After one minute, add 1/4 cup of the cream and all of the salt, and whisk. Once any lumps are whisked out, add an additional 1/4 cup of cream and whisk. Add the remaining cream, turn the heat to medium-high, and continue whisking. Once the sauce begins bubbling and thickening, remove from heat and whisk in the grated Parmesan. [Side note: These are the basic steps and ingredients used in a béchamel sauce. Add more cream and you have an alfredo sauce. Or double the amount of Parmesan cheese for a perfect soft pretzel dipping sauce].