Monday, February 15, 2016

White Pizza

From the kitchen of One Perfect Bite...I don't often make pizza, but Friday night the Silver Fox and I had a taste for it. Rather than dash out into the rain, or have one delivered, we decided to stay in and create a pie of our own. I was missing some of the ingredients needed for a standard pizza, but I had enough cheese in the refrigerator to make a white pie. As you look through the recipe, you'll see I've listed instructions for making pizza dough from scratch. That's really not necessary. Feel free to use purchased product if you wish. Once the dough has been taken care of, a child can assemble the rest of the pie. This is a cheesy pizza that's given a flavor boost with the addition of garlic and mushrooms. The mushrooms are dry fried, so their texture is firmer than those you usually find on a pizza. I think you'll like them. Here is how this pizza is made.

White Pizza...from the kitchen of One Perfect Bite

1 cup warm water
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
3 tablespoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
2 tablespoons minced fresh basil
1 cup (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese, divided use
1 tablespoon minced fresh parsley
2 cups (8 ounces) shredded provolone cheese
2 cups sliced dry-fried mushrooms

1) In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13 x 9-inch baking dish or pizza pan that is coated with oil, building up edges slightly.
2) Place mushrooms in a single layer on bottom of a nonstick skillet. Cook over high heat, without stirring or shaking pan, until bottom of mushrooms caramelize. Once caramelized, toss and continue cooking for another 5 minutes. Season with salt and pepper to taste. Scrape from pan and set aside.
3) Add oil to pan. When it shimmers, add onions and cook until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Stir in basil.
4) In a small bowl, combine cooked onion mixture, ricotta, basil, minced parsley and 1/4 cup Parmesan cheese. Spread over crust. Top with cooked mushrooms, shredded provolone, and sprinkle with reserved 1/4 cup Parmesan cheese.
5) Bake at 400 degrees F. for 35-45 minutes or until crust is golden brown. Yield: 12-16 slices.

Follow Me on Pinterest                    

                                     Older Posts

             One Year Ago Today:                                                                 Two Years Ago Today:
                Walnut Fudge Pie                                                        Menu for Week of February 26, 2014    

                 Three Years Ago Today:                                                     Four Years Ago Today: 
              Giant Lemon Sugar Cookies                                        Panfried Cat Fish with Lemon and Garlic


Big Dude said...

Looks delicious Mary and I know we would really enjoy this

Carole said...

Hi Mary, this would be a super contribution to Food on Friday: Mediterranean Food over at Carole's Chatter. Please do bring it over. Cheers

Related Posts with Thumbnails