Pizza Bianco with Meatballs

Meatballs:

1½ lbs. meatloaf mix (beef, pork, veal)
3/4 c. bread crumbs
2 eggs
salt and pepper
1 t. dried basil
1 t. dried oregano
1 c. grated parmesan

Mix and roll into two inch balls.  Cook in your favorite jarred or homemade sauce.  Note: I add the raw meatballs to the hot sauce; this will make for a more tender meatball.  Cook for twenty minutes.  Remove from heat, allow to cool, and cut meatballs in half.

Crust (made in bread machine):

You can use a prepared crust or purchase a frozen dough in a supermarket.  However, this is my favorite recipe, and I prepare it in a bread machine.

1 1/8 c. warm water
3 c. bread flour
1½ T. dried milk
2 t. sugar
1½ t. salt
2 t. olive oil
1 package dry yeast (2 teaspoons)

Put all ingredients into bread machine.  After it has been kneaded and proofed, remove from machine and place in a greased bowl.  Cover with plastic wrap until it doubles in size.

Bechamel Sauce:

2 T. butter
2 T. flour
1 c. milk
1 small bay leaf
1 clove garlic (skin removed, smashed)
salt and white pepper
dash of nutmeg
1/3 c. grated parmesan

Melt butter in saucepan.  Add flour and whisk until flour is absorbed (cook 3-4 minutes).

 
Add milk and whisk until thickened.

Dip a spoon in the sauce to coat and run your finger down the back of the spoon to make a separation.  If it stays separated, it is done.

 
Add bay leaf, garlic, nutmeg, salt and pepper.

 Stir until thickened.  Cover and let cool.

Pizza assembly:

1 c. chopped kale, arugula or basil
1 lb. fresh or 1 c. shredded mozzarella

 

Roll dough into a round or rectangular shape.  Place on a cookie sheet or pizza pan that has been sprayed with non-stick coating, or use corn meal to keep crust from sticking.

Drizzle a small amount of olive oil on the top.

Remove bay leaf and garlic clove from bechamel sauce.  Add sauce to pizza crust, leaving one inch border on edge of dough.

Add mozzarella and meatballs to dough.

Bake in a 450º oven for ten minutes, or until cheese is melted.  Remove from oven.

Sprinkle top with kale, arugula, or basil.  Drizzle lightly with olive oil.  Return to oven for an additional ten minutes or until cheese is bubbly and lightly browned.

This recipe is an adaptation of a pizza by Giada de Laurentiis.