by jeff | December 27, 2012 1:50 pm
Enough ham and pineapple for whatever size pizza your making. Pizza dough will make a 16″ or 2 8″ or whatever.
Mozzarella, about 3/4 lb. Your call.
1 c milk
2 Tbsp butter
2 Tbsp flour
1/2 Tsp cayenne
1/2 Tsp salt
Mix dough and let rise as directed.
Preheat oven to 500 degrees.
If using a pizza stone use lowest rack, if using baking sheet use the middle. I used a large commecial pizza pan from PH and placed it on the lowest rack.
Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
Roll out dough.
Tip – When rolling out dough, if it likes to ‘spring back’ on you just let it rest for a few minutes.
I like to sprinkle Parmesan while rolling too.
Spread all of the sauce and layer mozzarella, ham and pineapple.
Place pizza in oven and cook about 10 minutes.
Sprinkle a bit of cheese and cook another 3-4 minutes.
If top isn’t brown enough kick on the broiler for a few.
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