I recently acquired a small batch of heirloom tomatoes from the local farm stand and after thinking about BLTs and Panzanellas, I settled on pie. “Pizza Pie” that is! Basically a cross between a white pizza and a Margherita pizza, I piled on slices of the fresh tomato on top of a crisp thin crust, that had been spread liberally with a garlic- cheese white sauce.
Fresh basil snipped from my back yard pot, gave the pizza that undeniable flavor and freshness. A touch of sea salt and cracked black pepper were the only finishing touches. A drizzle of good extra virgin olive oil would also be a nice addition.
The White Sauce
I simply sautéed some finely minced garlic in butter until soft and very fragrant. At this point I decided to make a classic roux by adding some flour and browning it for a minute. But if you wanted to make this gluten-free (and use a gluten-free crust) you could skip ahead to adding some “half and half” then stirring in a slurry of arrowroot to thicken it. Add in some finely grated Parmesan cheese. Whisk and cook until desired thickness – you can add more milk/cream to thin or more cheese to thicken.
Salt and pepper to taste. Refrigerate any extra for up to 5 days.(oh and yes it is yet another post about tomatoes!)