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Makes 1 12” pizza
For the béchamel: Melt the butter in a saucepan over medium low heat. Add the flour and whisk together until incorporated. Whisk constantly and cook, without letting it brown, essentially forming a roux. Slowly drizzle in the milk while whisking the roux. Bring to a boil and season with salt, ground white pepper, and nutmeg. Let it simmer for 3-4 minutes. Store in a clean bowl and lay a piece of saran wrap right on the surface of the béchamel to avoid a skin forming.
For the pizza assembly:
When ready to assemble, stretch out pizza dough to desired size. Spread pizza sauce and béchamel onto the surface of the dough, mixing both in the process. Generously spread shredded mozzarella. Distribute sliced roasted red pepper slices on top of mozzarella layer.
Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for abut 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.
If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.
When the pizza is done, pull from the oven onto your plate of choice. Break burrata and distribute pieces all over the pizza. Lay slices of speck on top of the burrata. Finally, sprinkle pieces of fresh basil.