While planning to make a closer to traditional jambalaya, I realized I might have left over mirepoix (carrots, onion, and celery) and thought that a white sauce pizza might be a good use for it. The pizza as a whole was good. The Mirepoix puree sauce ended up being exceptionally good, reminiscent of chicken soup. A future variant to consider would be to add some parsley, garlic, and turmeric to the sauce, and then replace some of the vegetable toppings with chunk chicken meat for a real chicken soup pizza.
– 1 lb Carrots
– 3/4lb White Onion
– 1 lb Celery heart
– 4 tblsp butter
– 1/2c flour
– 1c chicken stock
– 1/2 lb mozzarella
– pizza dough
Preheat oven to 425 degrees fahrenheit.
Slice carrots, onion, and celery thin to make rapid cooking pizza toppings. Separate half of the sliced carrots, onion, and celery and combine with the chicken stock in a blender. Blend to make a smooth mirepoix puree. In a sauce pan, melt the butter. Mix in the flour and fry until lightly browned. Mix the mirepoux puree into the roux and cook down to thicken.
Spread the sauce on the pizza crust, top with the remaining sliced carrots, onion, and celery. Cover the pizza with the mozzarella cheese.
Bake for 18 minutes at 425 degrees.