Sunday, July 29, 2007

Pizza Bianco

I used this recipe as a starting point and modified it. You can see my changes here.

Pizza Bianco
From Todd English

If you want to test the true quality of a crust, make a Pizza Bianco. If you are feeling creative, make up you own salad. It's not traditional, but what's really great on top is a Caesar salad.

I wish I could say I invented this, but it has been popular in parts of Italy for years If you are going to make the salad with arugala, buy the best organic greens you can find; it will have an even more intense peppery quality.

Be careful not to overdo the caramelized onions and be sure you use all the oil. The onions need to get between the oil and the cheese, or the pizza will burn easily.

2 pizza rounds (see 'Figs Pizza Dough')
Cornmeal for sprinkling
2 teaspoons olive oil
1/2 teaspoon minced garlic
2 pinches kosher salt
2 pinches black pepper
3 cups arugula (2 to 3 bunches), well washed and torn apart
4 plum tomatoes, cut into 1/4-inch rounds
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
4 teaspoons freshly grated Parmesan cheese
6 slices mozzarella cheese
1/2 cup caramelized onions

• One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees.

• Roll out 1 pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon olive oil, 1/4 teaspoon minced garlic, and 1 pinch each salt and pepper. Be sure to leave an outer lip of 1 inch all the way around.

• Place the arugula, tomatoes, extra-virgin olive oil, vinegar, and 2 teaspoons Parmesan cheese in a bowl and toss to combine. Set aside.

• Evenly distribute 3 slices of mozzarella cheese on the pizza. It is not necessary to cover the bottom completely Top with 1/4 cup caramelized onions and sprinkle with 1 teaspoon Parmesan cheese.

• Shake the paddle lightly and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Evenly distribute half the reserved arugula salad on the pizza, transfer to a firm surface, and cut into slices.

• Serve immediately.

• Repeat with the remaining dough.

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