Rating: 2.75 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
  • 8 Ratings

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.

The Martha Stewart Show, Episode 7110

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Recipe Summary test

Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Bechamel can be used immediately or stored in an airtight container, refrigerated, for up to 5 days. Bring to room temperature before using.

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Reviews

8 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0