Pink Lady Pizza
Invite your friends over for some pizza and random singing about the summer and cars!!
You will need:
For the Dough:
- 3/4 cup water, lukewarm
- 1 tbl active dry yeast
- 1 tbl honey
- 1/4 cup cornmeal
- 1/2 tbl salt
- 3 tbl olive oil, extra virgin
- 1 1/2 cups all-purpose flour (unbleached)
For the Topping:
- 1 tbl olive oil
- 2 tbl butter
- 10 garlic cloves, cut in half
- 3 tbl all-purpose flour
- 2 cups milk, heated
- 2 tsp fresh basil, cut in thin strips
- salt and white pepper, to taste
- 1/4 lb wild mushrooms, sliced
- 1/4 lb asparagus tips, sliced lengthwise
- 1/2 red onion, sliced and sauteed
- 1 cup smoked mozzarella, grated
1. In a glass mixing bowl, combine the yeast, honey, cornmeal and half of the water. Mix well and set aside for 20 minutes.
2. Add the remaining water, salt and olive oil and mix well with a wooden spoon. Mix in one cup of the flour and transfer to a floured working surface. Gradually add the remaining flour, creating a soft, elastic dough.
3. Knead for 5 or 10 minutes, adding only as much flour as needed to keep the dough from sticking (remember: the moister the dough, the crispier the crust).
4. Transfer the dough to a bowl oiled with olive oil and turn a few times to coat all sides of the dough. Cover the bowl with a towel or plastic wrap and set in a warm, draft-free place until the dough has doubled in size, about 45 minutes.
5. In a saucepan, heat the butter and olive oil over medium heat. Add the garlic and saute a few minutes until soft and light golden. Add the flour and cook for about two minutes, stirring constantly. Do not let the mixture brown.
6. Remove from heat and pour in the hot milk while whisking rapidly. Return to the heat and continue whisking until the bechamel sauce comes to a boil. Let the sauce boil for another minute then remove from heat and add the basil. Season to taste with salt and white pepper.
7. Preheat oven to 500 - F. (If you are using a pizza stone or ceramic tile, make sure that it's in the oven while preheating.)
8. Form the dough into a ball and then flatten on a floured surface. Using a rolling pin, roll out until the dough is about 10 to 14 inches in diameter (a smaller diameter will produce a thicker, more breadlike crust; a larger diameter will yield a thinner, more crispy crust.)
9. Transfer the dough onto a well-floured pizza paddle. Spread the bechamel over evenly and then add the remaining toppings, adding the cheese last.
10. Bake until brown and bubbly.