| Cuisine: Italian | Type: Pizza | Serves: 2 |
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Source:
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Rick and Lynne |
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Attributes:
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Grill, Book |
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Comments:
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This pizza topping is exceptional. As always, use ingredients sparsely. |
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Serving Suggestions:
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Red wine, of course. A salad is nice. |
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Ingredients:
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Bechamel 2 tbs. butter 1 shallot, diced small 3 tbs. flour 1 cup milk 2 tsp. finely chopped sage Ground white pepper and salt to taste 1/2 cup crumbled Gorgonzola cheese (picante) 1/2 cup mild Italian sausage browned and crumbled fine 2 tsp. finely chopped sage |
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Instructions:
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1. Make a pizza dough or use one previously frozen, thawed and rested. Recipe elsewhere. 2. Make a bechamel. Melt butter then sauté the chopped shallot until it is soft. Sprinkle the flour over and cook, stirring constantly until the flour is cooked some. Add the milk (warmed) and whisk to create a thick creamy sauce. Add the sage, salt and pepper and stir in. Remove from heat. 3. Meantime, fry the Italian sausage and drain. 4. Roll or stretch the dough and place on a pizza peel. Top with a few tablespoons of the béchamel, you want a thin layer. You won't use it all. 5. Top with sausage and Gorgonzola cheese. Be sparse! Don't overload. 6. Gently drop the finely chopped sage leaves on top. 7. Cook in a pizza oven or stone in the oven at the highest possible temperature. Be sure you preheat the stone for at least 10 minutes, if using the oven even more. |
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2014-07-08