Saturday, May 28, 2011
Tomato Alfredo Pizza
I'm not a cheese sauce kind of girl. Creamy sauces just don't appeal to me the way light, tomato based sauces do. But believe me, I'm no health martyr here, for every calorie I save with my sauce choice I make up for it with my love of decadent desserts. However, the other day my friend was telling my she was making some alfredo pasta dish and it just sounded so good to me! I decided to make a low fat alfredo sauce for my pizza. This came out so stinkin' tasty. John and I were both thrilled with this pizza. There wasn't one slice left in the end, which is always a good sign. I added the tomato sauce on top because... well... just 'cause. I felt like it. So there. I liked the tomato though, I felt it added some nice contrast to the pizza. If you're looking for a new pizza idea try this one.
Source: Stephanie Cooks Original
1/2 tbsp. butter
1/2 tbsp. flour
3/4 cup skim milk (or cream if you don't want to take the light approach)
1/4 cup pecorino romano cheese
3/4 cup mozzarella cheese
1/4 cup tomato sauce
1- Preheat the oven to 450 with the pizza stone in the oven.
2- In a small saucepan melt the butter. Add the flour, stirring until it forms a paste.
3- Pour in the milk, stirring constantly.
4- Bring to a low boil then reduce the heat to a simmer. Once the sauce is somewhat thick, add the romano cheese, stirring well.
5- Cover the pizza crust with the alfredo sauce.
6- Top with the mozzarella cheese. Drizzle the tomato sauce over the cheese.
7- Bake 10-12 minutes, until the cheese is melted and the crust is crisp.