Posted by Denise on July 06, 2001 at 03:06:16:
In Reply to: White Pizza posted by Deanna McConchie on July 04, 2001 at 17:01:33:
White Pizza with Mascarpone and Smoked Mozzarella
8 ozs. grated smoke mozzarella
1 teaspoon chopped fresh thyme or 1/2 teaspoon
dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon
dried
2 garlic cloves
1/2 cup ricotta cheese
1/2 cup mascarpone
salt and freshly ground black pepper
1 large Boboli pizza shell
1 tablespoon olive oil
Preheat oven to 450.
Grate smoked mozzarella; if using fresh herbs, chop enough thyme and oregano to measure 1 teaspoon each. Chop the garlic cloves. In a small bowl, blend the 1/2 cup ricotta and 1/4 mascarpone together well and season with salt and plenty of ground black pepper.
Place pizza shell on a large baking pan and brush it with the olive oil. Sprinkle the grated smoked mozzarella over the top, then scatter the herbs and chopped garlic cloves over the mozzarella.
Bake for 15 minutes, or until hot and bubbly. Remove from oven and let rest a minute or two before cutting into wedges.
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White Pizza with Porcinis
2 1/2 lbs. bread flour
1 oz. salt
1/2 oz. honey
2 1/2 cups warm water
1 (.25 oz) package active dry yeast
1 1/2 oz. olive oil
1 clove garlic, minced
8 ozs. rehydrated porcini mushrooms
salt and pepper to taste
1/8 cup corn meal
1 cup shredded Fontina cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Combine the flour, salt, honey and warm water in an electric mixer with dough hook. Mix on low for 2 minutes. Add the yeast and let mix for another 6 minutes on medium speed. Add the oil and let mix for another 2 minutes. The dough should be fairly tough. Portion into 6-oz. balls. The rounder the balls the rounder the pizza in the end. Place the balls in a warm place covered with a moist towel, and let double in size.
Preheat oven to 450 and place pizza stone in the oven to preheat with the oven. Be sure to put the pizza stone in when the oven is cold to help it preheat.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and sauté for 30 seconds. Then add the mushrooms and sauté for 2 more minutes. Season with salt and pepper to taste.
On a lightly floured surface, pat or roll out the pizza dough to abut a 1/4" thickness. Place on a wooded plank dusted with cornmeal and brush the crust lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the crust, followed by the sautéed mushrooms. Carefully transfer the pizza to the pizza stone.
Bake at 450 for about 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbly. Garnish with the parsley.
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White Pizza
1 Boboli crust
olive oil
mozzarella
sharp provolone
garlic, basil, oregano
Parmesan
Opt. onions, broccoli, tomato slices
Brush crust with olive oil, sprinkle with garlic and basil, place optional ingredients here and put the cheese on liberally. Sprinkle top with parmesan cheese and oregano. Bake according to the crust directions.
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White Pizza with Tomatoes and Red Onions
(fixed on a grill)
1 12", store bought pizza crust
7 tablespoons ricotta cheese
1 cup shredded mix of mozzarella, provolone,
parmesan and Romano cheeses
2 slices red onions
1 large tomato, sliced thinly
1 tablespoon olive oil
Heat coals or gas grill.
Spread ricotta cheese over pizza shell and top with shredded cheese. Cover pie with rings of sliced onion, tomato slices and drizzled olive oil.
Place pizza on rack 6" from medium-high heat and grill, covered for appx. 8-10 minutes or until crust is crisp and cheese is melted.
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White Pizza
2 cups shredded Mozzarella cheese
1/2 cup chopped onion
2 teaspoons McCormick California Style Blend Garlic
Powder
1/2 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Oregano Leaves
olive oil
2 tablespoons grated Parmesan cheese
Prepared pizza crust
Toss together mozzarella cheese, onion, garlic powder, basil and oregano. Lightly brush top of pizza crust with olive oil. Sprinkle cheese mixture over crust. Top with Parmesan cheese.
Bake according to pizza crust directions.
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Pesto White Pizza
1 tablespoon flour
1 package refrigerator pizza dough (10 oz.)
1 cup fresh parsley
1 cup fresh basil leaves
2 cups garlic, minced
1/2 cup low sodium beef broth
2 tablespoon Parmesan cheese freshly grated
1 tablespoon olive oil plus 1 teaspoon
1 1/2 cups part-skim ricotta cheese
4 1/2 ozs. mozzarella cheese, part skim milk
2 tablespoons skim milk
4 large plum tomatoes, thinly sliced
Preheat oven to 450. Spray a 12" pizza pan with nonstick cooking spray.
Sprinkle work surface with flour. Turn dough onto prepared work surface and roll into a 13" round. Place dough on prepared pizza pan and press edges to make rim.
To prepare pesto, in food processor, combine parsley, basil and garlic; process until finely chopped. Add broth, 1 tablespoon Parmesan cheese and the olive oil; process until combined. Spread pesto evenly over prepared pizza dough, leaving a 1" border all around.
In medium bowl, combine ricotta and mozzarella cheese, the milk and remaining 1 tablespoon Parmesan cheese. Top pizza evenly with cheese mixture; arrange tomato slices over cheese. Bake until cheese is melted and bubbling and crust is golden, 20-25 minutes.