This White Sauce Pizza is truly the best! It’s loaded with a base of the creamiest (and easiest!) white sauce and topped with your favorite seasonal toppings like crispy prosciutto, sweet caramelized onions, kale and mushrooms. You’ll definitely be going back for another piece with this pizza!
This post is sponsored by Wewalka – however, all opinions are my own. Thank you for continuing to support the brands that make OBB possible!
Happy Friday, guys! I’m so incredibly excited to be sharing this recipe with you today.
We have all been cooking more at home for the last few months and there is nothing I love more than spending a Friday night in with Ben baking together – specifically pizza!
As you might know, pizza is my all time favorite food. I love how versatile it is and honestly, anything that combines both cheese and carbs, you can count me in.
However, this pizza is truly my new favorite. Let me tell you why!
Why I Love This Pizza:
First, let me talk about the crust! If you follow me on Instagram, y’all know that I have been using Wewalka pizza crust for years. If you’ve never heard of it, it’s pre-made pizza crust that is European style, ultra high quality and is READY TO BAKE. The crust even comes wrapped in parchment paper so you won’t have to worry about the crust sticking to the pan. Yup, it’s that good.
For this recipe, I used their Round and Thin Crust which I loved – the edges get golden brown and crispy and each slice of the pizza just melts in your mouth! If you’re curious, you can normally find Wewalka in the refrigerated dairy case at your local grocery store. Here is a store locator if you want to find where they sell it near you!
Secondly, two words: WHITE SAUCE. Yes, I’m talking the creamiest, cheestiest, lusciously smooth sauce you could ever top a pizza with. It’s salty, tangy, creamy, garlic-y, and you’ll probably want to eat it by the spoonful.
The white sauce makes the perfect base for this pizza – it pairs so well with all of the toppings.
And oh the toppings!!
Say hello to all of your favorite seasonal treats – we’ve got crispy prosciutto which brings the ultimate chewiness and flavor to the pizza. Next, hello caramelized onions! They’re sweet, they’re juicy! They’re perfect!
I loved using baby bella mushrooms in this recipe – it really made it extra Fall-ish and gave it an extra dose of earthy/savoriness!
I sprinkled some kale in there for a pop of beautiful green color and I loved the flavor – the slight bitterness was the perfect compliment to the sweetness of the onions.
Combined all together – you have this beautiful savory, ultra delicious earthy, creamy, gooey, cheesy pizza that will have you going back for seconds (or thirds!) in no time.
So let’s get into how to make it!
Ingredients You Need:
- Wewalka pizza crust (I used the Round and Thin but I also love the Classic Family Style!)
- Salted Butter
- All purpose flour
- Parmesan cheese
- Whole Milk
- Garlic
- Yellow onion
- Prosciutto
- Kale
- Baby Bella Mushrooms
- Fresh herbs for topping (if desired)
Best Pizza Making Tips:
First off, you can absolutely make the white sauce in advance! It can sit in the fridge for a couple of days and be totally fine. However, if you’re going to make it the night of (which thankfully it can be made very quickly) – here are some tips!
Constantly whisk your sauce once you have made the roux and added the milk – remember not to let it boil. You’re going to constantly whisk it for 5-6 minutes and it will probably feel like it will never get thick but then you look down and VOILA! It thickened!
Use freshly grated parmesan cheese for this recipe – it will easily melt in the sauce! And in less than 10 minutes, you have the best and easiest white sauce! It will make about 1 cup of sauce – and I used the entire batch for my pizza (because I like it extra saucy!) and I would recommend you do the same!
Cook the onions for around 6-8 minutes. You don’t want to overcook them, as they will continue to cook in the oven but just get them soft and extra juicy.
Cook/crisp up the prosciutto before you put it on the pizza! This will make it chewy, crispy and yield the most delicious result. Pro tip: use the same pan for the prosciutto as you did for the onions!
Add both the kale and the mushrooms onto the pizza raw – they will have plenty of time to cook down in the oven.
Finally, garnishes! I garnished mine with fresh herbs (I think either fresh basil or sage are the best!) but I know this would taste amazing with a balsamic glaze on top.
My husband joked and said “You know it’s good pizza when it doesn’t need ranch.” HA! I think I must’ve cracked the code then – thanks, Ben!
Overall, baking with Wewalka is the perfect way to bring the family together over this ultra delicious fun Fall pizza. I hope you try this recipe out and enjoy!
Did you enjoy this recipe? Here are a few other recipes you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Creamy White Sauce Pizza with Prosciutto, Caramelized Onions, Mushrooms and Kale
This White Sauce Pizza is truly the best! It’s loaded with a base of the creamiest (and easiest!) white sauce and topped with your favorite seasonal toppings like crispy prosciutto, sweet caramelized onions, kale and mushrooms. You’ll definitely be going back for another piece with this pizza!
Ingredients
White Sauce
- 3 tbsp salted butter
- 2 tbsp all purpose flour
- 1 cup whole milk
- 3 garlic cloves, finely minced
- ½ cup freshly grated parmesan cheese
- Salt and pepper to taste
Pizza
- 1 package Wewalka Bistro Pizza Dough
- ½ yellow onion, thinly sliced
- 1 tbsp salted butter
- 3 oz diced prosciutto (a generous ⅓ cup)
- Handful of roughly chopped kale
- 2-3 large baby bella mushrooms, sliced
- ¼ cup shredded parmesan cheese
- Fresh herbs like sage or basil to top
Instructions
White Sauce Instructions
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Shred about ¾ cup of parmesan cheese. Finely mince 3 medium cloves of garlic. Set this aside.
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In a small pot, melt the butter on low/medium heat. Once melted, add flour and whisk to combine. Continue whisking this for around 2 minutes to cook the flour through.
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Slowly add in 1 cup of milk, whisking it in as you go. Whisk continuously for 5-6 minutes until sauce has thickened, turning the heat up to medium if needed.
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Once the sauce has thickened, add in the garlic and whisk in. Turn off the heat but leave the pot on the stove eye. Add in the ½ cup freshly grated parmesan cheese and whisk it in until it’s fully melted/incorporated. Once fully melted, remove from the heat and set aside. Taste for salt and pepper and add if necessary. This should yield 1 cup of sauce.
Pizza Instructions
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Preheat the oven to 425 degrees. Slice the yellow onions into long thin slices. To a medium side pan, add 1 tbsp of salted butter and let it melt. Add in the sliced onions. Cook, stirring occasionally on medium heat for 5-6 minutes. Remove from the pan once done.
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Add the diced prosciutto into the same pan and cook for 3-4 minutes, or until fully cooked through and slightly crispy.
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While the prosciutto is cooking, slice the mushrooms and roughly chop the handful of kale.
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Roll the pizza dough out onto a pizza or sheet pan. Add the white sauce (I used the entire 1 cup!) and then begin assembling the toppings! I started with the caramelized onions, followed by the prosciutto, mushrooms and kale. Top with the remaining ¼ cup of parmesan cheese.
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Bake at 425 degrees for 14-16 minutes - my sweet spot was at 15! The edges will be golden and crispy.
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Let cool for a second before you slice it - top with fresh herbs and enjoy every single bite!
Recipe Notes
This pizza was the perfect size for my husband and I! He usually eats around 3-4 pieces, I eat 2 and then we have leftovers the next day.
I really did enjoy this pizza, and making it with Haylie!
It was a blast 🙂