Wednesday, April 2, 2014

Pizza Bianco

From the kitchen of One Perfect Bite...I think you'll enjoy this pizza, but I really think it has been misnamed. If you make this pie according to directions, you'll end up with something that is more like a loaded focaccia than a standard pizza pie. I get around it by cheating. I could have made my preferred crust, but I've been so busy this week that I bought pizza dough at the market and once it was rolled, proceeded to make the filling and topping and shamelessly called the pie my own. No one was looking. It is hard to go wrong with the flavor palate presented in this recipe, though I do think caramelized onions would kick the pie up notch or two. If you are looking for new pizza combinations, you might want to give this simple recipe a try. Here is how the pizza is made.

Pizza Bianco...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

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
2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons minced fresh basil
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (8 ounces) ricotta cheese
1/4 cup grated Romano cheese
1 tablespoon minced fresh parsley

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 coated with cooking spray; build up edges
2) In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil.
3) In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping.
4) Bake at 400 degrees F. for 35-45 minutes or until crust is golden brown. Yield: 12-16 slices.

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Ginny Hartzler said...

I'm glad there is no tomato sauce on this, because I am unable to eat tomato seeds anymore.

Alicia Foodycat said...

The filling and topping sounds wonderful!

Susan Lindquist said...

Oh Mary! I am a total pizza fanatic ... so this one really has me thinking ... that cheese combo looks stellar and the idea of caramelizing the onions first is also a brilliant idea ...

Tricia @ Saving room for dessert said...

If I was stuck on a desert island and could only have one food, I would pick pizza. In fact, onion pizza is my favorite. Love this recipe!

Kim said...

I love love this kind of pizza, Mary!

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