Bluenote Louie Recipe

Preheat and prepare

If using a home oven, preheat to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes. If using a wood-fired oven, heat to a baking surface temperature of about 700–900°F (370–480°C) depending on oven and dough thickness. Lightly flour your work surface with the reserved flour. Stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a floured pizza peel or an oiled baking sheet.

Brush the outer 1/2-inch crust with 1 tablespoon olive oil and set aside while you finish the toppings.

Make roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and cook, stirring constantly, for 1 to 2 minutes until the mixture bubbles and smells slightly nutty but does not brown.

Add milk and garlic

Gradually whisk in 1 cup whole milk to the roux, ensuring no lumps form. Add the finely minced garlic (2 cloves) as you combine. Continue to cook over medium-low heat, whisking often, until the sauce thickens to a creamy consistency that will coat the back of a spoon, about 4–6 minutes.

Season and finish

Stir in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 tablespoon freshly grated Parmesan, and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning. Remove from heat and let the béchamel cool slightly so it spreads easily without making the dough soggy. The sauce should yield enough to generously coat one 12-inch pizza (about 3/4 cup).

Prepare chicken

If your chicken is not cooked, roast or pan-sear an approximately 6–8 oz breast seasoned with salt and pepper, then shred or slice thinly. Toss the cooked chicken with 1 tablespoon extra-virgin olive oil, 1 teaspoon cracked black pepper, and 1 teaspoon chopped fresh rosemary to lightly season and keep moist.

Assemble pizza

Spread an even layer of the warm (not piping hot) béchamel over the stretched dough, leaving the oiled crust clear. Distribute the shredded/sliced chicken evenly over the sauce. Scatter the torn fresh mozzarella across the pizza so it melts evenly. Sprinkle the remaining 1 teaspoon chopped rosemary evenly and add 2 tablespoons grated Parmesan over the top. Add red pepper flakes if desired for heat.

Bake

Slide the pizza onto the preheated stone or into the wood-fired oven. Bake in a home oven at 500°F (260°C) for 8–12 minutes until the crust is golden and cheese is bubbling and lightly browned. In a wood-fired oven at higher temperature, bake 60–120 seconds, rotating frequently for even color. Remove when crust is blistered and cheese is melted and slightly caramelized.

Finish & serve

Immediately after baking, brush the crust lightly with a little more extra-virgin olive oil if desired, and sprinkle an additional tablespoon of grated Parmesan. Let rest 1–2 minutes, slice into 6–8 slices and serve hot.