Recipe courtesy of Tyler Florence

Spinach and Bacon White Pizza with Shaved Truffle

  • Level: Intermediate
  • Total: 2 hr 10 min (includes rising time)
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

Pizza Dough:

Bechamel:

Directions

  1. Preheat the oven to 450 degrees F. Heat a grill or grill pan over medium-high heat.
  2. Roll out the Pizza Dough to the desired shape, using flour as needed to avoid sticking.
  3. Brush the grill with oil. Grill the dough until cooked through and grill marks appear, about 4 minutes per side. Transfer to an inverted baking sheet.
  4. Heat the oil in a medium saute pan until it begins to shimmer. Add the spinach and cook until beginning to wilt. Transfer to a kitchen towel to drain, wringing the towel if necessary.
  5. Cook the bacon in a small saute pan over medium heat until crispy; transfer to a paper towel-lined plate.
  6. Spread a thin layer of Bechamel Sauce on the dough, leaving a slight border around the edges. Sprinkle the spinach and bacon on top of the sauce. Sprinkle evenly with the fontina. Carefully crack the eggs on top. Bake until the cheese is melted and the eggs are set, about 7 minutes.
  7. Thinly shave the truffle over the pizza. 

Pizza Dough:

  1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar and yeast; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  2. Turn the mixer to the lowest speed; add the oil and salt. Mix in the flour, a little at a time, until incorporated. When the dough starts to come together, increase the speed to medium, stopping the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Mix until the dough gathers into a ball, about 5 minutes.
  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot, such as over a gas pilot light, until doubled in size, about 1 hour.

Bechamel:

  1. Bring the milk and one of the bay leaves to a gentle simmer in a small saucepan, stirring to prevent scorching. Keep the pan over low heat.
  2. Make a white roux by melting the butter over medium-low heat in a heavy-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste; do not allow to brown. Remove from the heat, then gradually add a bit of the warm milk, whisking vigorously. Return the pan to the heat and bring to a low simmer. Add the rest of the milk while whisking constantly. Cook until the sauce is thick enough to coat the back of a spoon, 5 minutes. Season with the garlic, remaining bay leaf and salt and white pepper.

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