My Current Favorite Pizza: Blueberries and Spinach With Creamy White Sauce

White sauce and blueberry pizza Will you think I’m totally being dramatic if I say that pizza is my life?

I feel like you probably fall into one of two groups. Group one is thinking, “YES! Pizza for president! Pizza is totally my life, too!” While group two is thinking, “Pizza? Yeah, I mean, pizza is good and all, but it’s not even my favorite food.”

Trey and I agree on most things, but when it comes to pizza, we are in different groups. He just doesn’t get it. 🙂

White sauce and blueberry pizzaThere’s a farm in our community that hosts a pizza night every Thursday. I’ve only gotten to go a handful of times, but every time I do, I am just blown away with how good it is! I love brick oven pizza, and if it’s loaded with freshly grown vegetables…even better. One pizza they served when I was there last had some kind of creamy white sauce topped with blueberries, which might sound like a weird combo, but it was amazing. I love how the blueberries start to get super juicy when baked. YUM.

So, of course, I had to make my own homemade version that I can enjoy any time. This is my current favorite white sauce (for pizza) recipe, so be sure to try it even if you don’t plan to top yours with spinach and blueberries.

Easy pizza crust recipeBlueberry, Spinach and White Sauce Pizza, serves 3-4.

For the crust:
1 1/2 cups all purpose flour (you can replace up to 1/2 cup with whole wheat if you like)
1 teaspoon salt
3/4 teaspoon active dry yeast
big pinch (approximately 1/8 teaspoon) sugar
1/2 cup warm water
1 tablespoon olive oil

Dissolve the sugar in the warm water. Then sprinkle the yeast over the top. Allow that to sit and activate for 5 minutes. The yeast should begin to look kind of foamy, which is a good sign. If your yeast doesn’t seem to change at all (doesn’t foam) check the expiration date on your container of yeast.

In a large bowl stir together the flour, salt, yeasty water mixture and olive oil until a soft dough ball forms. Sprinkle your counter with flour and knead 3-4 times. Lightly oil your bowl (you can use the same one) and return the dough ball. Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm, draft-free spot for about an hour or until it has nearly doubled in size.

Best white sauce for pizza recipeFor the white sauce:

1/3 yellow onion, chopped (about 2 tablespoons)
2 cloves of garlic, minced
1 tablespoon butter
1/2 cup whole milk or cream (half and half)
2 tablespoons greek yogurt
1 egg yolk
2 tablespoons all purpose flour
1 tablespoon grated Parmesan cheese

In a saucepan sauté the onion and garlic in the butter over medium heat for about 2 minutes until the onion is very soft but not quite caramelized. Turn the heat down and pour in the milk, yogurt and egg yolk. Whisk to combine. Whisk in the flour and cheese, and cook until the sauce becomes thick but still pour-able. 🙂 Taste and add some salt and pepper.

This makes about 1 cup of sauce. For the above crust recipe you’ll only need about a 1/2 cup of sauce to cover the whole pizza. My thinking is, if you’re going to the trouble of making your own sauce, I say make enough that you can use this again another night. You can store the remaining sauce in a jar or air tight container in the refrigerator for up to a week (maybe longer, but I’ve stored it for a week before with no trouble). So just make another pizza within the week to use up the rest of the sauce.

White sauce and blueberry pizza Roll out your crust and bake at 400°F for 8-10 minutes. Then top with your sauce, fresh mozzarella, and blueberries and bake an additional 10-12 minutes. I like to add the spinach just as the pizza is coming out of the oven so it’s gets a bit wilted but not overly cooked. Make some pizza this week! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

5 from 1 vote
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Blueberry, Spinach and White Sauce Pizza

Servings 4

Ingredients

For the crust:

  • 1 1/2 cups all purpose flour you can replace up to 1/2 cup with whole wheat if you like
  • 1 teaspoon salt
  • 3/4 teaspoon active dry yeast
  • big pinch approximately 1/8 teaspoon sugar
  • 1/2 cup warm water
  • 1 tablespoon olive oil

For the white sauce:

  • 1/3 yellow onion chopped (about 2 tablespoons)
  • 2 cloves of garlic minced
  • 1 tablespoon butter
  • 1/2 cup whole milk or cream half and half
  • 2 tablespoons greek yogurt
  • 1 egg yolk
  • 2 tablespoons all purpose flour
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Dissolve the sugar in the warm water. Then sprinkle the yeast over the top. Allow that to sit and activate for 5 minutes. The yeast should begin to look kind of foamy, which is a good sign. If your yeast doesn't seem to change at all (doesn't foam) check the expiration date on your container of yeast.

    In a large bowl stir together the flour, salt, yeasty water mixture and olive oil until a soft dough ball forms. Sprinkle your counter with flour and knead 3-4 times. Lightly oil your bowl (you can use the same one) and return the dough ball. Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm, draft-free spot for about an hour or until it has nearly doubled in size.

    In a saucepan sauté the onion and garlic in the butter over medium heat for about 2 minutes until the onion is very soft but not quite caramelized. Turn the heat down and pour in the milk, yogurt and egg yolk. Whisk to combine. Whisk in the flour and cheese, and cook until the sauce becomes thick but still pour-able. Taste and add some salt and pepper.

    This makes about 1 cup of sauce. For the above crust recipe you'll only need about a 1/2 cup of sauce to cover the whole pizza. My thinking is, if you're going to the trouble of making your own sauce, I say make enough that you can use this again another night. You can store the remaining sauce in a jar or air tight container in the refrigerator for up to a week (maybe longer, but I've stored it for a week before with no trouble). So just make another pizza within the week to use up the rest of the sauce.

    Roll out your crust and bake at 400°F for 8-10 minutes. Then top with your sauce, fresh mozzarella, and blueberries and bake an additional 10-12 minutes. I like to add the spinach just as the pizza is coming out of the oven so it's gets a bit wilted but not overly cooked. 

  • 5 stars
    I am glad you found our pizza inspiring, our wood-fired ovens serve as a catalyst to bring our amazing Springfield community together. We are truly honored to host Millsap Farm Pizza Club every Thursday May through October. There really is something special when you hangout under the trees listening to local musicians, eat your fill of our seasonal pizzas alongside your loved one. I enjoy finding new ways to incorporate our farm produce into pies to delight all of our guest. The white sauce I make is much simpler, a traditional Bechamel sauce made of butter, milk, flour, salt, pepper and a dash of nutmeg. Too bad blueberries are out of season! Cheers-Farmer/Pizza Creator/always Momma Sarah Millsap

  • Ditto to Erin’s question — what do you recommend for gluten-free alternatives?

  • This recipe rock! A combination of sweet & savory all in one bite.

  • I made pizza last night using this crust recipe and this has been the BEST crust in the last two years of making pizza dough from scratch. It’s a keeper. We did use coconut oil instead of EVOO b/c we were out. Husband didn’t want blueberries on the pizza.

    toppings:
    freshly grated parmesan and mozzarella slices
    black pepper, garlic powder , fresh basil
    Sauce: tomato paste and sliced tomatoes
    oodles of sliced mushrooms
    finish with truffle oil and fleur del sal

    nom nom nom

  • Oh my gosh, Emma, I’m not sure I could get my husband to make the leap to blueberries on pizza, but I used your crust recipe to make braided breadsticks last night and they were so good I didn’t even have time to get a picture!
    In fact, I liked them so much I had a dream about white pizza with mushrooms and spinach. You have altered my menu for the week and I’m incredibly grateful.

  • Mmm I love pizza! Never would have thought to put blueberries! I’ve had the pear and Gorgonzola pizza at cpk and it’s delicious.. So I guess other fruit should be good too right? I’ll have to try it!

  • Blueberries are by far my favorite fruit, but I’ve never tried using them in recipes beyond blueberry pancakes. This looks very interesting and looks like something I’d definitely love to give a try(when I get some free time to cook that is).

  • YUP. I NEED THIS IN MY LIFE. Seriously, I wanted to eat my computer screen.

  • Oh my gosh, drool. PIZZA IS MY LIFE. PIZZA FOR PRESIDENT. <3

    Tiana xx // alwaysneedher.com

  • I love blueberries and I love spinach, but never in a million years would I have thought to try this combo! It looks delicious-I love how vibrant the blueberries are when they bleed out a little! I also love that there’s Greek yogurt in the sauce, too. I feel like you could feel a little healthy about eating pizza with all that good stuff in there, right? 🙂

    -Molly

    http://www.modcircus.com/

  • i am going blueberry picking this afternoon! definitely going to try this.

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