A real winner for lunch or dinner, this sumptuous white sauce pizza is sure to have the whole family at the table faster than you can say, buon appetito!
measuring cups and spoons
cutting board and knife
large baking sheet
2 sheets (about 450 g) frozen puff pastry, thawed
2 tbsp (30 mL) butter
1 clove garlic, minced
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) salt
1 cup (250 mL) milk
2 plum tomatoes
2 thin slices deli ham
2 cups (500 mL) shredded mozzarella
fresh basil for garnish (optional)
Preheat oven to 425°F (220°C).
Unroll puff pastry and place side by side (overlapping slightly to form one large crust) to fit on a large parchment-lined baking sheet. Press the overlapped dough together so it sticks. Prick all over with a fork. Press edges with a fork. Refrigerate pastry until ready to use.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute. Sprinkle with flour, basil and salt; whisk about 1 minute. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 2 minutes until smooth and thickened; set aside.
Thinly slice tomatoes and mushrooms. Cut ham into pieces. Drizzle cooled milk sauce over the pastry, leaving about a ½ inch (1 cm) around edges. Spread to barely cover crust. Arrange tomatoes, mushrooms and ham over sauce. Sprinkle with cheese.
Bake about 15 minutes or until a deep golden brown. Let stand 5 minutes before serving. Garnish with basil, if using.
If you can only find frozen blocks of puff pastry, thaw and roll the two together to form a rectangle to fit the baking sheet.
For additional flavour, scatter pizza with fresh thyme leaves. Substitute your favourite pizza toppings for the ones above.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!