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Blueberry, Spinach and White Sauce Pizza

Servings 4

Ingredients

For the crust:

  • 1 ½ cups all purpose flour you can replace up to 1/2 cup with whole wheat if you like
  • 1 teaspoon salt
  • ¾ teaspoon active dry yeast
  • big pinch approximately 1/8 teaspoon sugar
  • ½ cup warm water
  • 1 tablespoon olive oil

For the white sauce:

  • yellow onion chopped (about 2 tablespoons)
  • 2 cloves of garlic minced
  • 1 tablespoon butter
  • ½ 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

  • 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.