| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post3 | 3 | servings |
INGREDIENTS
| 4 | tb | Butter – (1/2 stick); divided |
| 1 | Garlic clove; minced | |
| 2 | tb | All-purpose flour |
| 2/3 | c | Milk |
| 2 | tb | Freshly grated Parmesan chese; plus |
| 1/4 | c | Freshly grated Parmesan cheese; divided |
| Salt | ||
| Ground white pepper | ||
| 1 | c | Sliced mushrooms |
| 1 | Pizza shell -; (12" dia) | |
| 4 | sl | Bacon; cooked crisp |
| 1 | lg | Tomato; diced |
| 5 1/2 | c | Finely shredded mozzarella cheese |
INSTRUCTIONS
Preheat oven to 450 degrees for a prepared crust, 425 degrees for a crust made of fresh dough. In a saucepan, melt 3 tablespoons butter. Saute garlic briefly. Add flour; whisk over medium heat until flour is golden. Whisk in milk. Cook, stirring, over medium heat until sauce thickens. Remove from heat; stir in 2 tablespoons Parmesan, and salt and pepper to taste. In a skillet, saute mushrooms in remaining 1 tablespoon butter until cooked through. Drain. Spread sauce on pizza shell (or over dough, if using fresh dough). Scatter mushrooms evenly over sauce. Crumble bacon and scatter over pizza. Top with diced tomato. Combine mozzarella and remaining 1/4 cup Parmesan; sprinkle over pizza. Bake for 10 minutes for a prebaked crust, 15 to 20 minutes for a fresh-dough crust. Yield: 3 or 4 servings. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Jane Snow, Knight Ridder Newspapers Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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