Whitepizzaorpizzablanca Recipes

Steps:

• Special equipment: 14-inch round pizza pan
• Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
• Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough "lip" around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
• Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
• Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
• Cook's Note: Try buying fresh pizza dough from your local pizzeria; just be sure to let it sit out at room temperature for a few minutes, as warmer dough is easier to work with.

Steps:

• Place ready made pizza crust on baking pan. I use Boboli brand in large or extra large.
• Preheat oven to 450°F.
• Sauté onions and garlic in little olive oil until slightly tender but still crunchy.
• Spread onion and garlic on top of pizza crust and cover with mozzarella cheese. Top with parmesan cheese and red pepper flakes. Bake 10 minutes. Cool a few minutes then cut and serve.

Steps:

• For the dough: In an electric mixer fitted with a dough hook, dissolve the yeast in the water until there are no pieces of yeast left. Add the flour and start mixing on low. After the flour and water have started to mix, add the salt. Let mix for another minute until all of the flour from the sides of the bowl have been incorporated. If the dough is sticking to the side of the bowl, add flour slowly until it starts to firm up around the dough hook. Add the olive oil and mix for another 5 minutes.
• Let the dough rest in the bowl, covered, for 10 minutes. In the meantime, spray a baking sheet or aluminum pan with cooking spray. After the dough is done resting, empty it onto a lightly floured prep surface. Weigh the dough out into three 10-ounce portions. In your hands, fold the dough into itself, tightening the dough and removing air pockets with each fold. Add flour to your hands if the dough is too sticky. When the dough is tight enough to hold its shape, put it on to the greased baking sheet and spray the top with a little of the cooking spray. Cover with plastic wrap and let proof at room temperature for 1 to 1 1/2 hours. The dough should at least double in size. You can also proof in the fridge overnight and leave it out 30 minutes before you are ready to use it the next day.
• For the garlic ricotta: While the dough is proofing, make the roasted garlic ricotta, sliced zucchini and charred red onions. (Start roasting the garlic right away as it will take the most time.)
• Preheat the oven to 400 degrees F.
• Cut off the tops of the heads of garlic. Drizzle the olive oil over the tops of the garlic, wrap in aluminum foil and roast for 45 minutes to 1 hour. Once tender, remove from the oven and let cool. In a stainless bowl, squeeze out the roasted garlic. Add a splash of oil and a pinch of salt and pepper. Using a spatula, smooth the garlic into a paste in the bowl. Add the ricotta and fold in the garlic until it is completely incorporated.
• For the charred red onions: Turn the oven temperature up to 500 degrees F. Cut the ends off the onions, and peel off the tough outer layer. Cut in half lengthwise and thinly slice. Toss in olive oil and cook on a baking sheet in the oven of 15 to 20 minutes until you see a good bit of charred pieces. Cool.
• For the zucchini: While the onions cook, cut the ends off of the zucchini and squash and thinly slice on a bias. Toss in a metal bowl with the olive oil, pepper flakes, lemon zest and salt and pepper.
• To assemble the pizza: Leave the oven temperature at 500 degrees F, and lightly flour a smooth work surface. Take out one of the dough balls. Starting at the edges, gently press down on the dough, being careful not to pull at it. Continue pressing the edges and work towards the center, keeping the dough round. Make sure to flour both sides at least twice during this process. Once you've stretched the dough to about 14 inches, move it onto a round aluminum pizza pan or a wooden peel if you plan on sliding it on to a pizza stone.
• Start assembling the pie by spreading the ricotta mixture all over the base. Place several slices of fresh mozzarella evenly over the crust. Next, add the cut zucchini and squash and charred red onions. Drizzle with olive oil and place in the oven on the aluminum pan or if using a pizza stone, slide on from the wooden peel. Let bake for about 10 minutes, then slide the pizza right onto the oven rack and cook for another 5 to 10 minutes or until the crust is golden brown. Repeat with the remaining ingredients.

Steps:

• Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven.
• Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
• Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute.
• Remove the pizza and drizzle with olive oil and season with salt and pepper.
• Repeat with the remaining ingredients.

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:

• 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 oven with pizza stone to 500 degrees F.
• Parbake dough for a little while--no more than 4-5 minutes. Watch it, when it gets a tiny bit done-looking, take it out.
• Toppings: Sprinkle garlic on crust, followed by spinach, then cheese, then sundried tomatoes.
• Sprinkle with EVOO and red pepper flakes and sea salt.
• Bake at 500 degrees till finished (no more than 10 minutes, probably).
• Enjoy!

Steps:

• Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour.
• While oven is preheating, in a bowl, combine the Herb Oil and lemon juice; stir in the clam meat to coat; cover and marinated in the refrigerator for 1 hour.
• Shape the dough ball to a diameter of about 12 inches; the dough should be very thin, about 1/8 inch thick, nearly translucent and slightly thicker toward the edge.
• Transfer the dough to a pizza peel that has been dusted with flour.
• In another bowl, stir the 2 cheeses together; distribute the cheeses over the dough; spread the clam and oil mixture evenly over the cheese.
• Sprinkle the surface evenly with salt and pepper.
• Carefully slide pizza from the peel onto the baking stone; bake about 10-12 minutes.
• When done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold.
• The underside of the crust should be brown and crisp, not white and soft.
• Remove the finished pizza from the oven and immediately sprinkle the parsley over the top.
• Let pizza cool for about 3 minutes before slicing and serving.
• *You can make other seafood pizzas in the same way-use raw squid, shirmp, bay scallops (whole) or sea scallops (cut in half), or any combination.

Steps:

• Heat butter and olive oil in a small saucepan over medium heat; cook and stir onion and garlic until tender and fragrant, about 1 minute. Add flour and whisk until flour is lightly browned and onion is translucent, 2 to 3 minutes.
• Mix milk, Parmesan cheese, basil, oregano, salt, and black pepper into onion mixture. Cook, whisking continuously, until cheese is melted and sauce has thickened slightly, about 5 minutes. Remove from heat.

Steps:

• *If using home made dough do this a head of time allowing the needed time.
• Slice onions and carmelize; add garlic and anchovy paste or anchovies 1/2 thru cooking about 5 minutes into cooking you want to add the Italian seasoning now.
• You don't want garlic to burn.
• Pre heat oven to 425.
• *Prepare dough for pan.
• Top your dough with the onion mixture.
• Top with your cheese.
• Top with the tomatoes and artichokes.
• Sprinkle with the parm cheese.
• If it seems on the dry side drizzle with olive oil.
• Bake for 20 - 25 minutes.
• Pour a glass of wine and enjoy!

Steps:

• Preheat oven to 425.
• Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving 1/2 inch border around the edge.
• Sprinkle with basil and the next 6 ingredients (basil through garlic powder).
• Arrange plum tomato slices in a single layer on top.
• Place pizza on baking sheet. Bake at 425 for 10 minutes.
• Remove pizza to cutting board; cut into 6 slices.