You'd think I'd never make homemade pizza, living in Italy. You'd think I'd never crave pizza because I eat so much of it. But you'd be wrong, sadly. Give me all the pizza, all the time. I have not tired of it yet, and I think if I'm okay with it at this rate (one per week?), I'll be in love with pizza forever.
Enter the cheeses. I don't know if y'all do this, but my new favorite thing is to go to the supermarket and grab a mystery cheese, because there are apparently cheeses I've never heard of before (I know, I was surprised, too). Have I ever met a cheese I didn't like? Basically, no. That's how I met taleggio. It's a bit stinky solo, but it's super great with bubbly Prosecco and even better on pizza. Crap, now I want both of those things all at once.
The breadcrumb recipe is actually a favorite in my household. I use it on our famous Buzzfeed mac & cheese, but it's actually from Smitten Kitchen and used for one of my favorite "I-have-no-groceries-in-the-house" dinners, pangrattato spaghetti with crispy eggs. And now it's made it's way onto pizza. Basically, throw it on anything pasta or dough-based, and you'll be golden.
This pizza seems a little strange, because who puts bread on top of bread? We do, you judgmental jerk. Now shut up and stuff your mouth full of delicious pizza.
- 2 T olive oil
- 4 cloves garlic, minced
- 1 cup panko bread crumbs
- Zest of one lemon
- 1 T fresh rosemary, chopped
- Pinch red pepper
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon plus a pinch salt
- 1/4 teaspoon cayenne pepper
- 1 pizza crust (I used storebought, but you can be fancy and make your own, of course)
- 1 cup fresh Parmesan cheese
- 1 cup fresh mozzarella cheese
- 1/2 cup taleggio cheese
- Preheat oven according to pizza crust instructions (I heated mine to 425F).
- In a saucepan, heat 1 tablespoon of olive oil. Add 2 cloves garlic and heat until golden, but be careful not to burn. Once the garlic is ready, add the breadcrumbs and stir to combine, turning to toast the breadcrumbs.
- Once everything is golden, turn the heat off and add the lemon, rosemary and red pepper. Set aside.
- In another saucepan, melt butter for the white sauce. Add flour and stir until it's smooth, cooking for 1-2 minutes on low. Add milk and increase heat to bring to a boil, whisking continuously to avoid any crud on the bottom of the pan. Turn heat off and add salt and cayenne pepper. This is your pizza sauce. Set aside.
- Spread out your pizza crust on a parchment paper on a cookie sheet. Curl the sides of the dough in to form a crust. Brush 1 tablespoon of olive oil onto the crust and salt and pepper to taste. Add white sauce, spreading evenly over the crust.
- Spread the Parmesan cheese evenly over the pizza, and then add the mozzarella in dollops. Drop spoonfuls of taleggio cheese on top. Using a spoon, spread the breadcrumb mixture evenly on top.
- Place the pizza in the oven and cook for 10-15 minutes. Remove from oven, slice and serve!
Photos and text copyright © Katie Currid, 2016. All rights reserved.