We rarely order pizza. When we do, it's almost always the veggie pizza with white sauce from Round Table (this is not a paid endorsement). That got me thinking, once, that I could make a white sauce. I make a mean béchamel as it is, and, I thought, I could augment said béchamel with cheese. Gorgonzola came to mind, I don't remember why. But the result is just about perfect. I've made this concoction tonight, because Raechel is coming up from Arizona to gather her things from storage, and is staying with us. So we're making her a pizza with this high-test sauce.
The sauce is easy. Melt two tablespoons of butter (has to be butter) in a saucepan. Add two tablespoons of flour, and whisk this together over low heat, whisking now and again to avoid it burning to the bottom of the pan. This is a roux. Cook the roux until it smells a little nutty rather than like raw flour. Then add a cup or so of milk, preferably warmed, but I tend to use it straight out of the fridge. Whisk this until smooth, and simmer as the sauce thickens. Add white pepper, a little salt, a little garlic powder, and the key ingredient to the whole thing, nutmeg. I grate about one-eighth of a whole nutmeg into the sauce. You may like less, or you may like more. Then crumble about a quarter-pound of gorgonzola into the sauce, and let the sucker thicken. You need it plenty thick for pizza, as you'd probably guess. Then add whatever you'd add to pizza. Ours is usually sliced tomatoes, black olives, green onions, mushrooms, and artichoke hearts. You might want broccoli and red onion. Or you might want ground beef and pickles. Or you might want diced duck liver, sprigs of fresh thistle, and strychnine, although I'd think you were a little weird if you did.
Off to pizzaland. And I promise, I'll post more songs to our soundclick page soon. We've been busy moving. Give us a damn break! Geez, you people! Can't you entertain yourselves for one lousy minute?!