Pizza with White Sauce, Goat’s Cheese, Walnuts & Red Onion Relish
Creamy white sauce, tangy goat’s cheese, toasted walnuts and sweet Blenders Red Onion Relish come together on a crisp pinsa base. Finished with fresh rocket and Parmesan, this pizza is simple to prepare yet full of flavour. The relish adds sweetness, the goat’s cheese brings sharpness, and the white sauce ties it all together. A reliable choice for busy kitchens and a standout option for casual dining, sharing menus or bistro boards.
Allergens
Contains Gluten, Milk, Nuts, Celery, Mustard
Ingredients
2 tbsp butter or olive oil
4 cloves garlic, finely minced
400ml milk or cream
2 tbsp plain flour (for thickening)
60g Parmesan cheese, freshly grated (plus extra for topping)
Maldon salt & black pepper, to taste
4 pinsa (pizza) bases
60g Blenders Red Onion Relish
100g goat’s cheese, crumbled
40–50g walnuts, roughly chopped and toasted
60g rocket (to serve)
Method
Step 1:
Make the white sauce.
In a small saucepan, melt the butter (or heat the olive oil) over medium heat. Add garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk or cream until smooth and thickened (about 2–3 minutes). Stir in Parmesan and season with salt and pepper. Set aside.
Step 2:
Prepare the bases.
Preheat the oven to 220°C, or follow the instructions on your pinsa packaging. Spread each base with a generous layer of white sauce.
Step 3:
Add toppings.
Scatter over goat’s cheese and walnuts. Spoon small dollops of Blenders Red Onion Relish evenly across each pizza.
Step 4:
Bake.
Place the pizzas on a preheated baking tray or stone. Bake for 8–10 minutes until golden and bubbling.
Step 5:
Finish and serve.
Top with fresh rocket, a few Parmesan shavings and a drizzle of olive oil before serving.
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