Benny Blanco Recipe
white sauce + mozzarella + smoked bacon + roasted red peppers + caramelized onions + arugula
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Ingredients
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White Sauce
Toppings
Crust / Base
Method
White Sauce
Make a roux
In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1 to 1.5 minutes until the raw flour smell cooks out and the mixture is pale and bubbly.
Add dairy
Slowly pour in 1.5 cups whole milk while whisking to prevent lumps. Add 1/4 cup heavy cream. Continue to cook over medium-low heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
Finish sauce
Stir in 1 tsp minced garlic, 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp fresh lemon juice. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally (or set aside and reheat briefly before using).
Toppings
Cook bacon
Preheat oven to 425°F (220°C) if you plan to bake pizza in the oven. In a skillet over medium heat, add the bacon pieces and cook until crisp, 6–9 minutes, turning occasionally. Remove onto a paper towel-lined plate to drain. Reserve 1 tsp bacon fat in the pan (optional) for extra flavor; discard the rest or save for another use.
Caramelize onions
In the same skillet (wipe out excess fat, leaving about 1 tsp) or a clean skillet, add 1 tbs olive oil and 1 tbs unsalted butter over medium-low heat. Add the thinly sliced yellow onion and cook, stirring every few minutes, for 15–20 minutes until soft and golden. Stir in 1 tsp brown sugar and 1 tsp balsamic vinegar during the last 2–3 minutes to accelerate caramelization and deglaze the pan. Season with a pinch of salt. Remove from heat and set aside.
Prepare roasted peppers
Drain and slice 3 roasted red peppers into strips about 1/3" wide. Pat dry on paper towels to remove excess moisture so the pizza doesn't become soggy.
Dress arugula
In a small bowl, toss 2 cups arugula with 1 tsp extra-virgin olive oil, a squeeze of 1/4 lemon (optional), 1/4 tsp salt and 1/4 tsp black pepper. Set aside to top the pizza after baking.
Crust / Assembly
Preheat and prepare crust
If using a pizza stone, place it in the oven and preheat oven to 500°F (260°C) for at least 30 minutes. If using a sheet pan, preheat oven to 475°F (245°C). Lightly dust a pizza peel or sheet with 1 tsp cornmeal or flour. Stretch or roll the pizza dough to a 12" round, leaving a slightly thicker edge for the crust.
Assemble pizza
Spread an even layer of white sauce over the dough, leaving a 1/2" rim. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Scatter the cooked smoked bacon pieces across the cheese. Distribute the caramelized onions and roasted red pepper strips evenly. If desired, drizzle the reserved 1 tsp bacon fat very lightly over toppings for extra smokiness.
Bake
Transfer the assembled pizza to the preheated stone or sheet pan. Bake until the crust is golden and cheese is bubbling and lightly browned, about 8–12 minutes at 500°F (260°C) or 12–15 minutes at 475°F (245°C). Rotate once halfway through for even browning.