White Pizza
This flavorful, simple pizza makes a great appetizer or cocktail snack when cut into thin slices. Be sure to use top-quality oil and cheeses for best flavor.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe California Thin Crust dough
- 2 tablespoons cornmeal or 1 tablespoon oil
- 2 cloves garlic, pressed
- ½ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ½ cup shredded Asiago cheese
Roll or press pizza dough into two very thin 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place rolled dough directly on stone.
Whisk pressed garlic into olive oil. Spread olive oil evenly over each pizza. Sprinkle each with kosher salt.
In a large bowl, combine all the cheeses and toss gently to mix. Sprinkle half the cheese blend over the oil on each pizza.
Place one pizza in the oven at 425°. Bake 10 to 12 minutes or until crust is browned and cheese is melted. Repeat with remaining pizza.
Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.
White Pizza by Any Name
All White Pizza is not created equal. Some folks insist it isn't White Pizza without a thick layer of ricotta cheese, while others just look for a sprinkle of Parmesan over olive oil. In parts of Italy, Pizza Bianca is just flat bread painted with olive oil and sprinkled with herbs — no tomatoes or cheese.
