Monday, August 25, 2008

Three-Cheese Pizza Bianca

As I've said with previous attempts, we LOVE white pizzas. Cheesy garlicky pizza with no sauce and no toppings, just delicious cheese.

This recipe is pretty good. It doesn't even come close to the pizza we get from our local Italian restaurant, but it is still yummy. And it's incredibly easy. The most difficult part was prying it off of the pizza stone, which is why the photo is of it before I cut it into pieces. We might make this again, but we might try different white pizza recipes instead.


Three-Cheese Pizza Bianca
Joe's Blog, adapted from CL

1 tablespoon olive oil
3 garlic cloves, minced
about 12 ounces prepared whole-wheat pizza dough
cornmeal, for dusting
3/4 cup ricotta cheese
salt and fresh ground black pepper
3 ounces shredded Gruyère cheese
1 ounce fresh grated Parmesan cheese

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a small skillet, heat oil over medium. Stir in garlic and cook until very fragrant and just beginning to turn golden, about 1 to 2 minutes. Set aside and cool while stretching out dough.

Stretch and roll out dough to a rough 12 to 14" circle on a lightly floured surface. Sprinkle enough cornmeal to slightly cover a pizza peel and transfer the pizza on top.

In a small bowl, stir together garlic mixture and ricotta - season with salt and fresh ground black pepper. Spoon ricotta mixture all over the pizza dough and use an off-set spatula to spread the mixture even and smooth, leaving a 1" border. Scatter the top with the Gruyère and Parmesan cheeses.

Slide pizza onto the stone and bake until golden, about 12 to 15 minutes.

Makes about 4 servings.

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