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Ingredients

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Directions

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  • Position the rack in the center of the oven and heat the oven to 400°. If you're using a pizza stone, warm it on the rack for 30 minutes.

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  • Melt the butter in a medium skillet over medium heat. Whisk in the flour, then let the mixture cook 1 minute. Slowly whisk in the broth until the mixture is smooth, then cook, whisking constantly, until it thickens and begins to bubble, about 2 minutes. Whisk in the sage, thyme, salt, and pepper and cook 1 minute more. Remove the pan from the heat and let the sauce cool for 10 minutes.

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  • Lightly flour a large baking sheet or a pizza peel, then place the dough on top. Dimple and stretch the dough to fit your baking surface.

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  • Use a large spoon to spread the sauce onto the crust, leaving a 1/2-inch border. Scatter on the cheese, then top it with the vegetables. Sprinkle on the Parmesan.

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  • Bake the pizza until the crust is brown and the cheese has melted and is beginning to bubble, about 20 minutes. Let the pie cool for 5 minutes before serving.

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