I’m considering a pizza bar for halftime dining on Sunday. Here’s what I’m picturing: my kitchen table set with a stack of pre-made crusts and a wide selection of toppings; browned Italian sausage, sliced pepperoni, bowls of sauce and cheese, and lots of gorgeous veggies (green and yellow peppers, naturally!). Guests can all design their own quarter (or third, or half) – you get the idea. I’ll ask guests to bring other essential menu items (green salads, trays of bars), and voila – I’ve arrived at the perfect solution to feeding a pack of hungry Packer fans.
Nearly everything I’ll require for a full-on pizza party is on sale in the current ad – and we’ll do much better cost wise to make our own than we would to wait around until the 10th of never for the pizza boy to turn up. Making our own is more fun than making a phone call anyway!
To shake things up a little, I might thow in this white pizza with broccoli. I had a serious white pizza addiction for a brief period during the late 80’s. My family lived in eastern Pennsylvania and I had a terrible retail job at the Wyoming Valley Mall. Throughout my horrendous 8-hour shifts I would daydream of my lunch break in the food court, when I’d treat myself to a ginormous slice of white pizza at Dino’s Pizzaria…served on flimsy paper plates by a bunch of extra large, extra hairy, extra grouchy Italian brothers, who obviously didn’t enjoy working at the mall any more than I did. Anyway, I was a little afraid of them. But I’ll never forget that pizza. It was outrageously good, and by far the best part of living in eastern PA. It spoiled me for red sauce, I’ll tell you that much.
Years later, I still can’t get that pizza out of my head, so recently I went on a quest to find a recipe that came close. I’ll be honest, this version in no manner of speaking compares to Dino’s. Not by a long shot…but it satisfies a white pizza urge and is a delicious way to add an anti-oxidant to a traditional slice of junk food.
I still dearly miss that pizza. The mall? Not so much.
WHITE PIZZA WITH BROCCOLI
Makes one 16” pizza
Sauce recipe found on food.com
2 T. butter
1 clove garlic, minced
3 T. flour
1 c. low-fat milk, warmed
¼ t. kosher salt
1/8 t. pepper
Pinch Italian seasoning
¼ c. good quality grated Parmesan cheese
Florets from one crown of broccoli, about 2 cups (on sale this week, 2/2/11 to 2/8/11 )
1 pre-made pizza crust (Mama Mary’s are also on sale)
1 ½ – 2 c. shredded mozzarella (Wisconsin mozzarella is also on sale)
¼ c. grated Parmesan
Preheat oven to 450.
Heat butter in a small saucepan. Add minced garlic and sauté for 1 minute. Add flour; cook and stir for two minutes. Slowly whisk in warmed milk, adding gradually. Stir in remaining ingredients; sauce will thicken upon standing.
Place broccoli florets in a glass pie plate, along with 1/3 c. water. Cover tightly and microwave for three minutes, or until bright green but still firm. Drain broccoli and pat dry.
Place pizza crust on work surface and spread with some of the sauce (you’ll have some left over). Top the sauce with half of the mozzarella, then the broccoli. Top the broccoli with the rest of the mozzarella, then sprinkle with the ¼ cup of Parmesan.
Bake in the middle of the preheated oven for 10 – 12 minutes, or until cheeses are beginning to brown. Remove to a work surface, cut into wedges, and serve.
Connect with Sendik's