Cream Sauce (aka béchamel)

1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1 ¼ cups milk
½ teaspoon crushed garlic
1/3 cup finely grated Parmesan cheese

Over medium heat in a saucepan, melt the butter (do not let it brown). Stir in the flour. Cook and stir until the mixture gets thick and pasty.

Add the milk in a steady stream while whisking. Stir until thickened, about
2-3 minutes. Off heat, add the garlic. Stir in the Parmesan cheese.

Let the sauce cool to room temperature before using on pizza. If the sauce thickens too much, add a bit more warm milk.

For pizza, spread a thin layer of sauce over the pizza shell. Add additional toppings, crumbled sausage, vegetables, etc. Bake.

For pasta, toss cooked and drained pasta with the sauce. Sauce works great for lasagna, too.

To expand the sauce usage, swirl in some pesto sauce after adding the Parmesan cheese.

Makes enough sauce for one 14-inch pizza.

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