Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. warm water (125 to 130 degrees) | ||
| 1 envelope(s) rapid-rise yeast | ||
| 1 tbsp. honey | ||
| 1 tsp. plus 1 pinch salt, divided | ||
| 3 tbsp. olive oil | ||
| 4 c. all-purpose flour | ||
| semolina or cornmeal | ||
| 4 tbsp. butter | ||
| 1 clove(s) garlic, minced | ||
| 4 tbsp. flour | ||
| 2 c. milk | ||
| cayenne pepper | ||
| nutmeg | ||
| Canadian bacon, mushrooms, mozzarella cheese |
Directions
- Combine water, yeast, honey and 1 teaspoon salt. Let stand for 10 minutes. Mix in olive oil. Add 4 cups flour and knead until smooth. Cover and let stand for about 30 minutes.
- Divide dough in half. Roll each half into a 14-inch circle. Place each piece on a greased pizza pan that has been sprinkled with semolina or cornmeal.
- Melt butter in medium saucepan. Saute garlic. Add 4 tablespoons flour to make a paste. Add milk, pinch of salt, cayenne and nutmeg. Continue cooking until sauce thickens, stirring constantly. Remove from heat and cool slightly. Divide evenly between the two 14-inch pizzas.
- Add Canadian bacon, mushrooms and shredded mozzarella cheese.
- Bake at 375 degrees until golden.