White sauce is basically glorified melted cheese on your pizza dough. What’s not to like? It might seem intimidating to make a roux (that’s the melted butter and flour combination that you add the milk to), but it’s actually pretty easy. When it starts to bubble all over, that’s your cue to slowly drizzle in the milk. Have a whisk ready before you start cooking, because that’s what keeps the sauce from clumping up.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
¼ cup grated Parmesan
¼ cup grated pecorino
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For building/serving: Prepared pizza dough (4 oz. per person), mozzarella (fresh and torn or part-skim and shredded; 2 oz. per pizza), pepperoni, sliced mushrooms, sliced red onion, sliced bell peppers, crushed red pepper, grated Parmesan, fresh basil, dried oregano
Sat fat 6.96g
How to Make It
Melt butter in a medium saucepan over medium. Add flour and cook, stirring with a wooden spoon, until golden, nutty smelling, and beginning to bubble, about 3 minutes. Gradually whisk in milk in 4 additions. Bring to a simmer and cook, whisking often, until mixture is thickened and coats a spoon, 8 to 10 minutes. Remove from heat and stir in Parmesan, pecorino, salt, and pepper until smooth.
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