This recipe is taken from the 2016 Milk Calendar. It’s a real winner for dinner or even lunch. This sumptuous white sauce pizza is sure to have the whole family at the table faster than you can say, buon appetito!
- Prep: 20 min
- Cooking: 20 min
- 2 sheets frozen puff pastry thawed (about 450 g pkg)
- 2 tbsp (30 mL) Butter
- 1 clove garlic minced
- 2 tbsp (30 mL) all-purpose flour
- 1 tsp (5 mL) dried basil
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) Milk
- 2 plum tomatoes
- 2 mushrooms
- 2 thin slices deli ham
- 2 cups (500 mL) shredded Canadian Mozzarella
- Fresh basil for garnish (optional)
Preheat oven to 425°F (220°C). Unroll puff pastry and place side by side (overlapping slightly to form one large crust) to fit on a large parchment-lined baking sheet. Press the overlapped dough together so it sticks. Prick all over with a fork. Press edges with a fork. Refrigerate pastry until ready to use.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 min. Sprinkle with flour, basil and salt; whisk about 1 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 2 min until smooth and thickened; set aside.
Thinly slice tomatoes and mushrooms. Cut ham into pieces. Drizzle cooled milk sauce over pastry, leaving about a ½ inch (1 cm) around edges. Spread to barely cover crust. Arrange tomatoes, mushrooms and ham over sauce. Sprinkle with cheese.
Bake about 15 min or until a deep golden brown. Let stand 5 min before serving. Garnish with basil, if using.
If you can only find frozen blocks of puff pastry, thaw and roll the two together to form a rectangle to fit baking sheet.
For additional flavour, scatter pizza with fresh thyme leaves. Substitute your favourite pizza toppings for the ones above.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 190 mg|
|Vitamin B12:||41 %|