Round Table Gourmet Veg Copy Cat Recipe

There's been a lot of pizza making going on in the Wilson household this year.  For the first 6 months they were all soft and Digiorno-y- and that's about the biggest insult I can think of for a homemade pizza. I was being stubborn.  I'd heard that in order to make a good pizza crust you must use a pizza stone- I just didn't want to believe it.  And it's not that I didn't have one- I did.  But it was something new to me, and I don't do "new" well.  Finally, I broke down and pulled it out.  I must have researched how to use that thing for an hour straight, I was so scared!  But just like most things in life, this turned out to be much easier than expected, and I was able to create the pizza crust of my dreams.  Now it was time to face my next challenge: a pizza that can hold a candle to the Round Table Gourmet Veggie.

The secret to the Gourmet Veg lies in Round Table's creamy garlic sauce.   I tried making this with store bought garlic alfredo sauce, but that was a huge letdown  (probably because store bought sauce never tastes good anyways.)  I tried making it with ranch dressing, as some people on the internet had suggested, but that was a flop as well.  But this?  This- is magic.

I did without the zucchini and mushrooms, because this is how I always order it.  I may have made peace with mushrooms and be on speaking terms with zucchini, but I still don't necessarily want them on my pizza.  But of course, if it tickles your fancy, pile them on. 
I used Jay's Pizza Crust recipe, which is amazing, but yields an extra large pizza.  My stone is medium-sized so I cut the dough in half and stored the rest in the freezer or fridge.  But you can use any dough you feel comfortable with. 



Round Table Gourmet Veggie Copy Cat Recipe


Creamy Garlic Sauce:
1 tbsp butter
1 tbsp flour
3/4 cup milk, warmed in microwave until lightly bubbling
3 cloves garlic
1/4 tsp italian or pizza seasoning
pinch salt
pinch pepper
pinch nutmeg

In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes.  Add milk and bring to a boil. Add garlic, italian seasoning, salt, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.

 Toppings:
1/2 cup chopped baby spinach
1/4 cup shredded fontina
1/2 cup thinly sliced red onion
1/4 cup chopped marinated artichoke hearts
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1/4 cup shredded mozzarella
1/4 cup shredded cheddar
1/4 cup ground parmesan

Assembly:
Spread sauce evenly over entire pizza.  Add spinach, then top with fontina.  Add rest of  veggies, then top with mozzarella, cheddar, and lastly, parmesan.