Hard to believe that fall is just around the corner, it is one of our favorite seasons at MAD Pizza. Hay bales, pumpkins, and of course our Fig and Procuitto Pie! Look for it in mid September.
But until then here is a tasty little pizza that is featured in this month Pizza Today magazine.
Chicken Gumbo Pizza
14-inch pizza crust (you can pick up a dough ball at any MAD Pizza)
6 ounces béchamel sauce (recipe follows)
6 ounces grilled chicken, diced
4 ounces Andouille sausage, sliced
2 ounces bacon, crumbled
2 ounces red onion, diced
7 ounces mozzarella cheese, shredded
3 ounces Gruyere cheese, shredded
Roll the pizza dough out to 14-inches in diameter.
Add the béchamel sauce (recipe follows), then top with chicken, Andouille sausage, bacon, onion and cheeses.
Bake until crust is golden brown and ready to serve. Typically in a 425 degree oven for 8-10 minutes
1 tablespoon finely chopped onion
3 tablespoons unsalted butter
½ cup all-purpose flour
3 cups milk
½ teaspoon salt
In a heavy saucepan set over medium-high heat, cook the onion with the butter just until the onions are softened. Stir in the flour. Cook and stir the roux for about 3 minutes.
Add the milk in a steady stream, whisking steadily until the sauce smooths out. Add the salt. Simmer the sauce for about 10 minutes, or until it is thickened to the consistency you desire.
Sauce can be kept for several days, refrigerated. Cover the surface with a buttered round of parchment paper to prevent a skim from forming.