Ingredients
1medium pizza crust
2zucchini,ends trimmed, shredded and strained
onion,half, diced
1cupmozzarella cheese
½cupparmesan cheese,freshly grated
¼tspred peppers,crushed
fresh basil,julienned or chopped
1cupmilk
2tbspbutter
2tbspall-purpose flour
¼tspsalt,plus a pinch
¼tspcayenne
1headroasted garlic
Preparation
Preheat oven to 425 degrees F (or whatever temperature is specified in the instructions for the pizza crust).
Leaving a 1-inch border around the edge, spread the roasted garlic sauce so that it covers the pizza crust.
Toss half of the zucchini and half of the onions on top of the sauce, so that they are evenly spread. Then cover with half of the mozzarella.
Repeat with the remaining zucchini, onions and mozzarella. Then sprinkle the Parmesan and crushed red peppers on top.
Bake for 8 to 10 minutes, until the crust is golden and the cheese is melted and bubbly. Remove pizza and garnish with basil. Serve immediately.
In a small saucepan, heat milk over medium-low heat just until barely simmering. Remove and cover with a lid.
In a separate saucepan, melt butter over medium-low heat. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color.
Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened.
Remove from heat and add 10 of the roasted garlic cloves. Use an immersion blender to blend the mixture until smooth. Or transfer it (in two batches if necessary) to a blender, and process until smooth.
Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface of the sauce.
