Jim Laheys Bechamel Sauce Recipes
JIM LAHEY'S BECHAMEL SAUCE
Instead of typical tomato sauce, spread pizza dough with a creamy white sauce from Jim Lahey's cookbook "My Pizza." Use this for his Ham and Peas Pizza and Broccoli Rabe Pie recipes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place 2/3 cup milk and butter in a medium saucepan; heat over medium-low heat, stirring, until butter melts. Do not let milk come to a boil.
- Meanwhile, place flour in a medium bowl; add remaining milk and whisk until well combined. Ladle some of the warm milk mixture into the bowl and mix until warmed through.
- Transfer entire contents of bowl to saucepan and whisk in salt. Cook over medium-low heat, whisking, until thickened and mixture reaches about 180 degrees. Stir in nutmeg and remove from heat; bring to room temperature. Bechamel will thicken as it cools.
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- If using a gas oven, place the baking stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven to 500°F (260°C) for 30 minutes. Switch to broil for 10 minutes. If using an electric oven, see the variation following the recipe.
- Place the dough on a pizza peel. Spoon the béchamel over the surface and spread it evenly, leaving the outer inch or so of the dough untouched. Sprinkle the béchamel with the Parmigiano-Reggiano. Distribute the clumps of mozzarella. Sprinkle with the salt and rosemary.
- Using quick, jerking motions, slide the pie from the peel onto the hot, hot, hot baking stone. Broil for about 3 minutes if you have a gas oven, and somewhat longer with an electric oven. The ingredients should be bubbling and the crust nicely charred but not burnt.
- Using the peel, transfer the pizza to a tray or serving platter before slicing it into wedges. Serve immediately. Originally published October 22, 2013.
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