Tuscan Pizza with White Sauce – Easy Recipe
This easy recipe for Tuscan Pizza features a creamy white sauce and a delightful medley of toppings like spinach, artichokes, and olives, all on a perfectly chewy, thin crust. It's a versatile pizza recipe that yields two 10-inch pies, ideal for family dinners or casual gatherings.
Equipment
- Pizza stone or inverted baking sheet
- Rolling Pin
- Pizza Peel
Ingredients
For the Pizza Dough:
- 1 ¼ cups warm water 105°F to 110°F
- 1 teaspoon honey
- ½ tablespoon fine sea salt
- ½ teaspoon active dry yeast
- 3 ⅓ cups all-purpose flour plus more for dusting
- Vegetable or neutral oil for greasing
For the White Sauce:
- 2 tablespoons unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1 ¼ cups whole or 2% milk
- 2 garlic cloves finely grated
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup shredded Parmesan cheese
For the Toppings:
- Shredded mozzarella cheese
- Baby spinach
- Sliced tomatoes
- Thinly sliced mushrooms
- Jarred artichoke quarters drained and torn
- Salami or pepperoni slices optional
- Pepperoncini or banana peppers
- Sliced black olives
- Dried oregano leaves
- Kosher salt
- Extra-virgin olive oil
Instructions
Prepare the Dough:
- Combine warm water, honey, and salt in a bowl, then sprinkle the yeast on top. Let it sit for 5 minutes until the mixture is foamy.
- Add flour gradually and mix until a dough forms. Knead for about 2 minutes, just until the dough is slightly sticky but cohesive. Cover with plastic wrap and let rise at room temperature for 4-5 hours, or refrigerate overnight for more developed flavors.
- Once risen, transfer the dough to a lightly floured surface and divide it into two equal portions. Roll each portion into a ball, coat lightly with oil, and let rest at room temperature for 1 hour.
Make the White Sauce:
- Melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, without letting it brown.
- Gradually whisk in the milk, stirring until the mixture thickens and becomes bubbly. Add garlic, salt, and pepper, then stir in the Parmesan cheese until melted. Remove from heat and let the sauce cool. Store leftovers in the refrigerator for up to 5 days if needed.
Prepare to Bake:
- Place a pizza stone or an inverted baking sheet on the center rack of the oven. Preheat the oven to 550°F for at least 30 minutes to ensure it is hot enough for baking.
Assemble the Pizza:
- Roll each dough ball into a 10-12 inch circle, keeping the edges slightly thicker for a nice crust. Place the dough onto a pizza peel lightly dusted with flour to prevent sticking.
- Spread a thin, even layer of white sauce over the dough, leaving a 1-inch border around the edges. Add toppings: mozzarella, spinach, tomatoes, mushrooms, artichokes, salami (if using), pepperoncini, and black olives. Sprinkle with oregano and kosher salt, and drizzle with olive oil.
Bake the Pizza:
- Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and some bubbles form on the edges.
- Remove from the oven and let it cool on a cutting board for a few minutes before slicing.
Repeat for the Second Pizza:
- Assemble the second pizza using the remaining dough, sauce, and toppings. Bake as described above.
Notes
Customize Your Toppings: Feel free to adjust toppings to suit your preferences or create your own flavor combinations.
Dough Storage: If needed, the dough can be refrigerated in a lightly oiled container for up to 1 week after rising.
Sauce Consistency Tip: Let the white sauce cool completely before using for the best texture when spreading it onto the dough.
Tried this recipe?Let us know how it was!