How to make it

  • In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
  • Mix the flour and salt in a food processor to blend. With the machine running, pour the yeast mixture slowly through the small feed tube as fast as the flour will absorb it, and blend just until the dough forms. Dough may be slightly sticky. Coat dough evenly with extra virgin olive oil and trnasfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 45 minutes.
  • In mean time, make garlic oil: place 1/4 cup of olive oil, butter, garlic, rosemary, basil, parmesan cheese and red pepper flakes in a small saucepan and bring to a simmer over low heat. simmer for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Prepare the toppings, set a side. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
  • Dump the dough on a lightly floured board; punch down and let rest 5 to 10 minutes and divide into 3 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
  • Press and roll into each ball into an 10 to 12 inch circle and transfer 1 dough to each baking pans lightly sprayed with vegetable oil cooking spray. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Brush the pizzas with the garlic oil, and sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each. Drizzle each pizza with 1 tablespoon more of the garlic oil.
  • Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange Red onions, mushrooms, basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over.
  • Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
  • when the pizzas are done, sprinkle with basil for garnish and red paper flakes. Cut the pizza into wedges and serve immediately.

Reviews & Comments 3

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    " It was excellent "
    mommyluvs2cook ate it and said...
    I loved this pizza!! Didn't miss the tomato sauce at all! Added more in the IMI -----> White Pizza With Fresh Tomatoes And Basil 5/14/13
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    " It was excellent "
    chuckieb ate it and said...
    Oops, forgot to rate it! :)
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    " It was excellent "
    chuckieb ate it and said...
    This was FANTASTIC! I haven't made homemade pizza in FOREVER and so chose this recipe as my re-introduction. The crust is amazing. It was nice and thin and golden brown and crunchy yet not too crunchy. I was so pleased! The Grocery store was out of basil which was very disappointing but we went with what we had on hand and it was lovely. I froze two of the dough balls for a future use. Am soooo pleased to have given this a whirl. Thank you so much for a great recipe. More on
    White Pizza By Littlesponger
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  • elgourmand 6 years ago
    Lookin good and, I'll bet, tastin great. Nice post. RJ
    Was this review helpful? Yes Flag
    " It was excellent "
    chuckieb ate it and said...
    That looks incredibly amazing! Great post and great pic!
    Was this review helpful? Yes Flag

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