Veggie-White Sauce Pizza
Tonight's dinner was a white sauce pizza. Mornay sauce made with Peccorino Romano, fresh Mozzerella, Baby Spinach sauteed in garlic-infused olive oil and balsamic vinegar, fresh asparagus tossed with garlic-infused olive oil and tarragon, and Feta cheese.
Our pizza dough is a simple 50/50 mix of semolina and AP flours, water, olive oil and salt. We make enough for three pies, divide and freeze two rounds, using the remaining round immediately for that evening's pie. This crust was the thawed third round of the last batch made a couple of weeks past.
Baked at 500°F for nine minutes.