Happily, for my most recent venture I was lucky on all counts: lovely home, enjoyable company, gracious hosts and a pair of terrific ovens. The pizza menu (voted on by the guests) included Pesto and Prosciutto, Italian Beef, Four Cheese Tomato Top, and Pizza Diavolo (the hot one!). The pizza pictured above was our first of the night, made with pesto cream sauce and prosciutto rotola.
"Rotola" is a product made by Volpi Meats in St. Louis and as a pizza topping it's nothing short of spectacular. The folks at Volpi roll up sheets of mozzarella with prosciutto, salume, basil, or sun dried tomatoes, so once you lay down a little sauce, all you have to do is cut slices of the rotola and arrange them on top, and there's your cheese and toppings in one step. I added some red onions to the one pictured above, but the rotola alone works just fine.
(And no, I don't work for Volpi and they haven't paid me for this post, although I am friends with some of the staff and sometimes they give me free guanciale!)
Okay, I know you're dying for the pesto cream sauce recipe, but I can't really give you much here except the base sauce:
2 Tbs. butter
2 Tbs. all-purpose flour
1 cup milk
salt and pepper to taste
In a small sauce pan, melt butter over low heat. Add flour and whisk until smooth, being sure to get all the flour out of the corners of the pan. Cook until a light tan color, whisking constantly—about 3 to 5 minutes. Gradually add the milk and continue to whisk over medium high heat until mixture is thickened and coats the back of a spoon, about 4 minutes. Add salt and pepper to taste.
Here are some photos of the other pizzas as well: