I’ve been into making different types of deep dish pizzas for lunch during the week. This week I made one with a Béchamel Sauce adding both Provolone & Pecorino cheese. I topped it with a Caesar Salad and dove in! What a hearty and fresh bite; heavy on the garlic…Yum!

White Pizza
1 frozen bread thawed in the refrigerator overnight
2 T. butter
2 T. flour
1 cup milk
2 cloves garlic minced
3 slices American cheese
6 slices Provolone cheese
1/4 cup Pecorino cheese

Caesar Salad
1/4 cup mayonnaise
1 lemon
2 tsp Dijon mustard
2-3 cloves garlic chopped
1 tsp Worcestershire
1 anchovy
2 egg yolks (coddled)
1/4 cup olive oil
1 heart of Romaine
1/4 Pecorino cheese
salt & lots of pepper
1 scallion sliced

Heat oven to 475°F. In a greased cast iron skillet stretch out the dough; set aside. Melt the butter in another skillet. Sauté the garlic for two minutes. Add the flour and cook a few minutes more. Add the milk and allow to heat through. Mix in the American cheese and Pecorino cheese until melted then set aside. Top the pizza dough with the cheese sauce and Provolone slices. Bake for 18-20 minutes.

While the pizza is baking, combine the first 7 ingredients of the Caesar Salad (+) salt and pepper to a blender. Pulse until smooth; pouring the olive oil into the top of the blender cap as you pulse. Chop up the Romaine lettuce, add as much dressing as you like and toss in the Pecorino cheese. Season to taste. When the pizza is done, slice and top with the salad and a few sliced scallions. Delicious!

Enjoy!

Heidi

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