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Pizza Bianca |
Yield: 8 Servings
6 To 8 servings 1 1/2 pk Dry yeast
1 ts Sugar 1 c Warm water (105 F to 115 F)
1 ts Salt 2 1/2 c (or more) all-purpose flour
2 tb Vegetable oil 1/3 c Olive oil
1 lg Shallot 4 lg Garlic cloves
1/2 ts Dried oregano crumbled 1/2 ts Dried basil crumbled
1/2 ts Dried parsley crumbled 1/2 ts Crushed dried red pepper
-flakes
1/4 ts Dried thyme crumbled 1/4 ts Freshly ground pepper
1 lb Fontina or Gruyere cheese -grated
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. Serve pizzas
immediately. Geppetto Restaurant - Washington D.C. Bon Appetit |
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