White Gold Pizza Recipes

Steps:

• Heat oven to 425ºF.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
• Meanwhile, place pizza dough on lightly floured baking sheet; pat to 16x12-inch rectangle. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
• Spread cream cheese onto crust; top with remaining cheeses, onions and crushed pepper. Bake 10 to 12 min. or until crust is golden brown.

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Heat oven to 425 degrees F.
• Heat 1 tablespoons oil in large skillet on medium heat.
• Add onions; cook 15 to 20 minute or until tender and golden brown, stirring occasionally.
• Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet.
• Mix garlic and remaining oil; spread onto dough. Bake 10 minute.
• Spread crust with cream cheese; top with remaining cheeses, onions and red pepper.
• Bake 10 to 12 minute or until crust is lightly browned.
• Make Ahead: Caramelized onions can be made ahead of time. Cool, then refrigerate up to 2 days before using as directed.