52Weeks · Baking · Home Cooking

Back in the

Spinach and Kale Pizza

Very Green 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!

[amd-zlrecipe-recipe:111]

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.

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