tangy dijon-prosciutto pizza

Pizza is easily one of my favorite foods. And this unusual recipe sounded too intriguing not to try. It blends tangy Dijon mustard with a buttery, garlicky white sauce that has a light base of skim milk and flour. It comes together to form a creamy, almost-Alfredo sauce that is, by comparison, fairy guiltless. Give it a try when you want something fresh and different. Just make sure to leave leftovers and eat a big, fat salad with it.

Tangy Dijon-Prosciutto Pizza 
  • One ball fresh pizza dough
  • 3/4 cup skim milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper 
  • 1 large egg yolk
  • 1 1/2 tablespoons butter or olive oil
  • 1 1/2 teaspoons minced fresh garlic
  • 2 teaspoons all-purpose flour
  • 1 1/4 cup shredded Gruyère cheese
  • 2-3 ounces thinly sliced prosciutto, torn
  • 1 tablespoon chopped fresh chives
  • Corn meal
  1. Allow your dough to rise per package directions. Roll it out on a floured, clean surface. Preheat the oven to 400 (or whatever your dough package directs) with a pizza stone inside.
  2. While the oven and stone preheat, combine milk and next three ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for three minutes or just until butter and garlic begin to brown, stirring frequently. Add two teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for one minute or until thick, stirring constantly with a whisk.
  3. When the dough and sauce is ready, pull the hot stone from the oven and sprinkle with corn meal. Lay the dough on top and spread sauce in an even layer, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake for 20-25 minutes or until crust is golden, and the cheese is bubbly and brown. Arrange prosciutto on pizza, and sprinkle with chives. Serve immediately. 
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