I love those garlic pizzas with a white sauce. I finally made one yesterday, after seeing a recipe in a Cooking Light newsletter. Since we were going to an “adult” dinner (an Oscar’s party my friends were hosting), I made it with spinach, caramelized onions, and bacon on top.
The pizza crust was nothing special, other than I did put chopped garlic in the dough. And I did let it rise twice because I got a last minute dinner invitation after I’d started the first rise. I left it out to rise when I left and when I got back, punched it down, covered it, and put it in the frig overnight. After a second rise, I pushed and rolled it into a roughly 12 ” circle and then made a rim around the edge to hold the sauce in.
The garlic sauce is basically a thick white sauce with garlic: Saute a few cloves minced garlic in 1 Tbs of butter. Add 3 Tbs of flour and cook for a few minutes, while stirring. Slowly add 1 cup of milk, whisking together so it’s not lumpy. Bring to a simmer and cook 5 minutes, stirring almost constantly.
The toppings could be anything you like of course. I did spinach, bacon, and caramelized onions with Parmesan cheese on top. Cook up a few slices of bacon, then chop or crumble it up and set aside. Leave just a tablespoon of the drippings in the pan and cook some (10 ounces?) chopped spinach for a few minutes, until wilted. Set aside. Put two sliced onions in the same pan. I added a bit more oil as the spinach had absorbed all the drippings. It would be better if I’d saved the earlier drippings and used that but I hadn’t… Anyway, cook the onions slowly until browned, about 10-15 minutes. In the meantime, grate a bunch of Parmesan, about 1 cup total.
Take your pizza crust and spread the garlic sauce on it. Add the onions and spinach and bake at 475 for 20 minutes. Add the bacon and Parmesan and cook another 5 minutes.