Spinach and Kale Pizza
Another week, another challenge from r/52weeksofcooking. This week the theme was Mother Sauces, something I explored a few years ago thanks to a Top Chef episode. I have done numerous tomato sauce based recipes, and a few veloute sauces as well but for the most part I avoid the creamier sauces. Cream is very high on the list of things my doctor has told me to avoid – so with that in mind I set out to make this as healthy as I could. One of things that helped me on that quest was learning that bechamel does not actually require cream! Instead of doing a standard pasta I decided to do pizza, making a whole wheat sourdough crust and tossing on as much spinach, chard, and kale as possible. I was a little bit nervous working with the dough, but it was surprising easy to roll once I figured out the right flour:starter ratio – so no dough went flying across the kitchen this time!
This isn’t the healthiest pizza out there – and I’m sure it’s not the healthiest version of bechamel floating around – but it’s a healthier option compared to what most pizzas are. Another advantage of doing a white sauce is it’s much easier to reduce the amount of cheese required, assuming people aren’t looking over your shoulder attempting to add more.