Tomaso Recipe

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the 2 tbs flour and shape the pizza dough to a 12-inch round (or desired size) by pressing and stretching; leave a slightly thicker rim for the crust.

Transfer the shaped dough to a pizza peel or an inverted baking sheet lined with parchment. Brush the outer rim lightly with 1 tbs olive oil to promote browning.

Heat 1 tbs olive oil and 1 tsp butter in a medium skillet over medium-low heat. Add the thinly sliced onion and 0.25 tsp kosher salt and cook, stirring occasionally, until soft and deeply golden, about 25–30 minutes. Add 0.5 tsp brown sugar about halfway through to encourage browning if desired. Remove from heat and set aside to cool.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk constantly for 1–2 minutes to cook the raw flour taste, forming a blond roux.

Slowly whisk in 1 cup whole milk and 0.5 cup half-and-half (or cream), breaking up any lumps. Continue to whisk and bring to a gentle simmer until the sauce thickens, about 3–5 minutes.

Stir in 1 tsp minced garlic, 0.5 cup grated Parmesan, 0.25 tsp white pepper, 0.5 tsp kosher salt, and 0.125 tsp nutmeg (if using). Taste and adjust salt/pepper. Remove from heat and keep warm.

Prepare the Bacon

Preheat oven to 400°F (200°C) or use a skillet. Arrange 6 slices of thick-cut bacon on a baking sheet (or cook in a skillet) and bake 12–18 minutes until crispy but not burnt. Drain on paper towels and chop into 1-inch pieces. Reserve 1–2 tbs of bacon fat if desired to flavor the spinach step (optional).

If you don't have pre-cooked chicken, quickly sauté one small diced chicken breast in 1 tbs olive oil over medium-high heat until cooked through, about 6–8 minutes. Season lightly with salt and pepper and slice or shred to yield about 1 cup cooked chicken.

Wilt and drain spinach: in a skillet over medium heat add the packed spinach and a splash of water or 1 tsp olive oil; cook until wilted, 1–2 minutes. Squeeze dry and roughly chop. If using reserved bacon fat, add it to the pan before spinach for extra flavor.

If using jarred marinated artichoke hearts, drain them thoroughly and quarter large pieces so they distribute evenly on the pizza.

Spread a thin, even layer (about 3/4 cup) of the warm White Swan white sauce onto the shaped dough, leaving the oiled rim bare for the crust.

Distribute the toppings evenly over the sauce: scatter the chopped bacon pieces, 1 cup cooked shredded/sliced chicken, the wilted spinach (about 1 cup), 0.5 cup quartered artichoke hearts, and 0.5 cup caramelized onions.

Sprinkle 2 cups shredded mozzarella evenly over the pizza, and add the optional 0.5 cup sliced fresh mozzarella distributed in small clusters. Finish with a light dusting of 0.25 tsp freshly ground black pepper and 0.25 tsp red pepper flakes if using.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown. Oven times vary—watch closely after 7 minutes.

Remove the pizza from the oven and let rest 2–3 minutes. Sprinkle with 1 tbs chopped fresh parsley. Slice and serve hot.