Thursday, August 11, 2016

Pizza, Please - Hold the Tomatoes!

white wild mushroom pizza, no tomatoes!
My sis had a taste for white pizza, and as none of us had ever made it before, off to google we went!  I don't know what I thought a white pizza sauce would be, but I never would have guessed it began with a roux! We decided to use a flatbread/pita for the crust so mom wouldn't have to make more pizza crust, and it was almost as good as homemade because the toppings were so good! Our pizza was made with sautéed wild chanterelles and caramelized onions, and we used fresh thyme leaves instead of basil because it goes so well, flavor-wise, with the chantys. (If you don't have access to chanterelles, any other store-bought fresh mushroom will do; just remember to sauté them first.) Sorry for the bad photo, but it was only the next day, right before lunch, that I realized I hadn't taken any photos of it as it was being made! 

The throw 'n go: 

1 - for preparing the toppings
chanterelle mushrooms, cleaned (with a toothbrush, no water) and torn into pieces
onions - cut onion in half length-wise and then cut into thin slices
butter, for sautéing 
(This can be done long before you assemble your pizza - mom and I did all the sautéing in the morning - just take all out of the fridge enough before dinner so they are at room temp.)

2 T. butter (if you need to make more, just use equal parts butter to flour)
2 T. flour
1 C. milk or 1/2 & 1/2
salt and fresh ground black pepper to taste
1 garlic clove, minced
fresh thyme leaves
1/2 C. parmesan cheese

3 - for assembling the pizza:
mozzarella cheese
parmesan cheese
fresh thyme leaves
BumHot (or cayenne or other red pepper flakes)

Preheat oven to 450º F. 
1 - Melt butter in a pan, add the mushrooms and cook over medium-high heat, stirring often, until the chanterelles are done, about 10 - 15 minutes. Remove from pan, add more butter if needed and add the onions. Cook onions over medium to medium-low heat for around 20 minutes or so - until the onions are nicely browned and caramelized. When done, set them aside. 
2 - Using the same pan to make the roux, over medium heat (you don't want the butter and flour to brown), melt 2 T. butter and add the flour and whisk well to combine. Whisking constantly, cook for about 5 - 10 minutes. Slowly whisk in the milk, adding gradually. Stir in the remaining ingredients and remove from the heat. 
3 -  Coat the flatbread with your roux.  Sprinkle mozzarella over the top of that. Then cover with the mushrooms and onions, as little or as much as you want. Sprinkle that with some thyme leave and then sprinkle on your desired amount of mozzarella cheese. Add some parmesan, a few more thyme leaves and BumHot. Bake until all is nice and bubbly and beginning to brown, about 15 - 20 minutes, depending on the thickness of your bread (we like it as thin as we can get it) and the amount of topping you have. Serve your pizza with parmesan on the side. 



till we eat again! 

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