White Pizza With Fresh Tomatoes And BasilFrom littlesponger 5 years ago
- Pizza Dough: makes 1 3/4 lbs dough ( three 12-inch crusts) / 6 servings shopping list
- 1 1/4 cups warm water (105 to 110 degrees F) shopping list
- 1 package active dry yeast shopping list
- 3 1/3 cups all-purpose flour, plus extra for kneading shopping list
- 1 teaspoon sugar shopping list
- 1/2 Tbsp kosher salt shopping list
- 2 tsp extra virgin olive oil shopping list
- garlic Sauce: shopping list
- 1/4 cup olive oil shopping list
- 2 Tbsp butter shopping list
- 3 cloves garlic, minced shopping list
- 1 tsp dried rosemary shopping list
- 1 tsp dried basil shopping list
- 1 Tbsp grated parmesan cheese shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- Toppings: shopping list
- 1 1/3 cups, grated pasteurized mozzarella shopping list
- 2 roma tomatoes, cut crosswise into 1/4-inch-thick slices shopping list
- 1/4 cup grated Parmesan shopping list
- 1 large garlic clove, minced shopping list
- 1/4 red onion, sliced shopping list
- 1 cup sliced mushrooms shopping list
- 1/4 cup black olive, sliced shopping list
- 6 fresh basil leaves, plus extra for garnish shopping list
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.
The Cooklittlesponger LA CRESCENTA, CA
The Rating2 people
That looks incredibly amazing! Great post and great pic!
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 b...more
Oops, forgot to rate it! :)