Primavera Pizza with White Sauce
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Ingredients
- 2 Domenico Vitale Cauliflower Crusts
- 1 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2/3 cup milk
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
- 1 ½ cup shredded mozzarella, divided
- 1/2 cup small broccoli florets
- 4 asparagus spears, trimmed and cut into 2-inch pieces
- 1/3 cup shelled edamame
- 1/4 cup sliced scallions
Servings
Directions
- Crust: Remove film wrap from crusts. Set aside to defrost.
- Toppings: Bring a medium pot of water to a boil over high heat, add the asparagus and broccoli, and blanch for 2 minutes. Immediately drain the asparagus & broccoli in a colander and run it under cold water to stop the cooking.
- Sauce: Melt butter in a saucepan over medium-low heat; whisk in flour and cook 1 minute. Slowly add milk, whisking to avoid lumps, then whisk in Italian seasoning and garlic powder. Simmer sauce until thickened, 3–4 minutes, then stir in Parmesan until melted; season with salt and pepper.
- Bake crust for 2 minutes - until they become golden. Remove from oven.
- Divide sauce, 1 cup cheese, broccoli, asparagus, edamame, and scallions between dough rounds; top with remaining ½ cup cheese.
- Place back into oven for 1-2 minutes until cheese is melted.
- Let cool for 2 minutes. Serve & enjoy!
Ferraro Items
- 2 Domenico Vitale Cauliflower Crusts
Ferraro# 3800032
- 1 Tbsp. unsalted butter
Ferraro# 0920163
- 2 Tbsp. all-purpose flour
Ferraro# 1530016
- 2/3 cup milk
Ferraro# 0960220
- 1 tsp. Italian seasoning
Ferraro# 2001234
- 1/2 tsp. garlic powder
Ferraro# 2001230
- 1/2 cup grated Parmesan
Ferraro# 0800096
- 1 ½ cup shredded mozzarella, divided
Ferraro# 0110248
- 1/2 cup small broccoli florets
Ferraro# 0000144
- 4 asparagus spears, trimmed and cut into 2-inch pieces
Ferraro# 0000147
- 1/3 cup shelled edamame
- Ferraro# 4302063
- 1/4 cup sliced scallions
Ferraro# 0000140
Bon Appétit!
