Pizza Bianco
Source of Recipe
internet
List of Ingredients
- Crust Recipe:
- 1 1/2 pk Dry yeast
- 1 tsp Sugar
- 1 c Warm water (105 F to 115 F)
- 1 tsp Salt
- 2 1/2 c (or more) all-purpose flour
- 2 tb Vegetable oil
- 1 lb Fontina or Gruyere cheese; grated
- Sauce Recipe:
- 1/3 c Olive oil
- 1 lg Shallot
- 4 lg Garlic cloves
- 1/2 tsp Dried oregano; crumbled
- 1/2 tsp Dried basil; crumbled
- 1/2 tsp Dried parsley; crumbled
- 1/2 tsp Crushed dried red pepper flakes
- 1/4 tsp Dried thyme; crumbled
- 1/4 tsp Freshly ground pepper
Instructions
- Sprinkle yeast and sugar over water in large bowl of heavy-duty mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups flour and oil and mix until dough forms ball and cleans sides of bowl, adding more flour 1 Tbs at a time if necessary, about 5
minutes. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover dough and let stand in warm draft-free area 1 hour.
- Mix all remaining ingredients except cheese in processor until smooth, stopping to scrape down sides of bowl, about 1 minute. (Sauce can be prepared 5 days ahead, covered and refrigerated.)
- Turn dough out onto lightly floured surface. Divide in half. Pat each half into round. Let stand 10 minutes.
- Preheat oven to 475 F. Roll each round out on lightly floured surface into circle 1/8-inch thick. Transfer to cake rack or any flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on rack until edges of pizzas are lightly browned, about 10 minutes.
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