This delicious homemade white pizza cake is like eating directly from the garden! Chopped garlic, mature grill corn and mirror and fresh spinach combine to make an elegant cake that can serve with an elegant meeting in the backyard. You know it will be a success!
For white sauce:
- 5 Tablespoon.
butter without salt
- 1/4 cup
finely chopped yellow onion
-
Kosher salt
- 1
Small clove garlic, chopped
- 1/4 cup
flour for all use
- 2 Cups
whole milk Â
For pizza:
- 2
Great corn ears
- 2 Tablespoon.
plus 1 teaspoon of olive oil, divided, more to brush and drizzle
-
Kosher Salt and newly ground black pepper
- 1
mid -red onion, cut into 1/2 inch thickness
- 1
Large spinach, discarded stems
- 2
garlic cloves, chopped
-
Flour for all use, to sprinkle
- 1
Basic dough recipe for grilled pizza (or 2 pounds of prefabricated pizza dough), at room temperature
-
Semolina flour, for dust
-
Sales marine salt
-
Grated Parmesan and chopped Calabrian peppers or other picant picos picos, to serve. Â
Forget about frying: This Crab Okra is even better
-
- Passed 1 Make the white sauce: Detrot the butter into a medium saucepan over medium-low heat. Add onion and season with salt. Cook, frequently stirring, until it is translucent, from 6 to 8 minutes. Add the garlic and cook, stirring occasionally, until they are fragrant, about 30 seconds. Add the flour and cook, stirring frequently, until it is slightly thickened and start sticking to the bottom of the pan, from 1 to 1 1/2 minutes.
- Passed 2 Gradually beat in milk. Bring to boiling, then reduce the fire and cook over low heat, stirring occasionally, until it is thick enough to cover the back of a spoon, 3 to 4 minutes. Strain through a fine mesh strainer. Cool to room temperature.
- Passed 3 Do the pizza: Preheat the half-high grill, prepared for direct heat; Place a grill tray directly on the heat. Brush the corn with 1 teaspoon of oil and season with Kosher salt. Mix the onion with 1 tablespoon of oil in a bowl and season with Kosher salt. Place the corn on the grilles and onion on the grill. Grilla, turning occasionally, until corn is carbonized, 4 to 6 minutes, and the onion is tender, 7 to 10 minutes. Transfer the corn to a cutting and cutting table the grains of the cob.
- Passed 4 Hot the garlic and the remaining tablespoon in a large pan over medium heat. Cook, occasionally stirring, until the garlic is golden, 1 to 2 minutes. Add the spinach and cook, stirring often, until they wilt and the humidity has evaporated, from 3 to 4 minutes. Transfer to a wire mesh sieve. Press with a spatula to release any moisture.
- Passed 5 If Asar, the heat grill to high (between 500 ° F and 550 ° F) established for direct heat. Place a pizza stone on the grill and hot grilles for 20 minutes. If the oven is baked at 475 ° F or 500 ° F with a rack in the top two thirds of the oven. Place a pizza stone on the grid and hot for at least 45 minutes.
- Passed 6 Form and cover pizza: On a floured work surface, working with a ball of dough at a time, stretch the dough in a 12 -inch circle. Generally, a pizza shell with semolina flour dusts; Transfer the mass to peel (remodel if necessary). Brush the edge with olive oil and sprinkle with sea salt. Cover with 1/2 cup of white sauce, leaving a 1 -inch edge, then with a quarter, onion and spinach.
- Passed 7 Cook the pizza: for the grill: Slide the pizza on stone, close the grill and cook, turning in the middle of the hand, until golden, 6 to 9 minutes. If the background is too fast, transfer the pizza to the peel and place a wire rack in the stone. Return the pizza to the grid and continue cooking. Bake: Slide the pizza on the stone and bake until the edges are golden, 10 to 12 minutes.
- Passed 8 Transfer the pizza to a cutting board. Serve covered with Parmesan and Chiles. Repeat with the remaining mass and ingredients.
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