June 22, 2020


For the pizza:
1 ball pizza dough
4 ounces béchamel (recipe follows)
1 quart spinach, cleaned
1 cup shredded mozzarella, divided
4 ounces cooked and diced pancetta
¼ cup charred spring onion
2 ounces 25 Year aged Denissimo Dark Balsamic Vinegar
3 ounces grated Parmigiano Reggiano


For the béchamel:
2 tablespoons Butter Olive Oil
2 tablespoons flour
1¼ cups whole milk, heated
Salt and pepper


For the pizza:
Place pizza stone in oven set to highest setting, usually about 500 degrees. Allow stone to heat for 1 hour. Stretch pizza dough by hand to round of desired thickness. Spread béchamel thinly across dough. Arrange spinach and ½ cup mozzarella evenly over pizza. Add pancetta and charred spring onion (To char the spring onions on the grill or on the stovetop, brush with Olive Oil and season. Leave them over heat until they darken, turn them over.), distributing evenly, then top with remaining mozzarella. Bake pizza 8 to 12 minutes. Cut and garnish with 25 year aged Denissimo Dark Balsamic and Parmigiano.


For the béchamel:
Add Butter Olive Oil to a heavy-bottomed saucepan. Stir in flour and cook, stirring constantly, until paste cooks and bubbles a bit but doesn’t brown, about 2 minutes. Add hot milk, continuing to stir as sauce thickens. Bring to boil. Add salt and pepper to taste, lower heat, and cook, stirring for 2 to 3 minutes more. Remove from heat.

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