Prosciutto Pizza with Tangy White Sauce

So note to self:  You don't like white sauce on pizza. Face it. Learn it. Live it. This is why you order red sauce on every pizza you ever order.

I liked the rest of the ingredients.  D made it.  I think he liked it. Such is life.

He used a Boboli because we had a coupon, rather than make the dough.


Prosciutto Pizza with Tangy White Sauce

YIELD: Serves 6 (serving size: 2 wedges)
HANDS-ON:30 Minutes
TOTAL:3 Hours, 50 Minutes
COURSE: Main Dishes, Breads

Ingredients
2/3 cup warm water (100° to 110°)
1 teaspoon active dry yeast
7 3/4 ounces bread flour, divided (about 1 1/2 cups plus 2 tablespoons)
1 1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
Cooking spray
3/4 cup 2% reduced-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1 1/2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
2 teaspoons all-purpose flour
3/4 cup shredded Gruyère cheese
2 ounces thinly sliced prosciutto, torn
1 tablespoon chopped fresh chives

Preparation
1. Combine 2/3 cup warm water and yeast in the bowl of a stand mixer fitted with dough hook, and let stand 5 minutes or until bubbles form. Weigh or lightly spoon 6.75 ounces bread flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Sprinkle 6.75 ounces bread flour over yeast mixture. Add 1 tablespoon olive oil and salt. Mix at low speed for 2 minutes or until dough forms a ball. Increase speed to medium, and mix 8 minutes or until smooth and elastic. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down.

2. Cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove the dough from refrigerator. Let stand, covered, for 2 hours or until dough comes to room temperature. Punch dough down. Place a piece of parchment paper on a flat work surface, and sprinkle parchment with remaining 2 tablespoons bread flour. Roll dough out to a 13-inch circle. Slide the parchment and dough onto a pizza peel or flat baking sheet. Brush the dough evenly with remaining 1 1/2 teaspoons olive oil. Cover dough lightly with plastic wrap.

3. Position an oven rack in the lowest setting, and place a pizza stone on rack. Preheat oven to 500°.

4. Combine milk and next 3 ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for 3 minutes or just until butter and garlic begin to brown, stirring frequently. Add 2 teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Spread sauce in an even layer over dough, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake at 500° for 18 minutes or until crust is golden. Arrange prosciutto on pizza, and sprinkle with chives. Cut pizza into 12 wedges.

Nutritional Information
Calories: 298; Fat: 13.7g; Saturated fat: 5.9g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1.1g; Protein: 13g; Carbohydrate: 30.2g; Fiber: 1.1g; Cholesterol: 67mg; Iron: 2.1mg; Sodium: 534mg; Calcium: 186mg

Cooking Light NOVEMBER 2011