Monday, May 30, 2011

White Pizza with Fresh tomatoes and Basil

Serve: 6 slices           Prep: 10 mins  Stand: 60 mins   Cook: 15 mins


Pizza Dough:
  • 3/4 cup warm water (105 to 110 degrees F)
  • 1 package (1/4oz.) active dry yeast
  • 1 1/2 cups all-purpose flour, plus extra for kneading
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 tsp extra virgin olive oil
Garlic Sauce:
  • 1/4 cup olive oil
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 Tbsp grated parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/3 cups, grated pasteurized mozzarella
  • 2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
  • 1/4 cup grated Parmesan
  • 1 large garlic clove, minced
  • 1/4 red onion, sliced
  • 1 cup sliced mushrooms
  • 1/4 cup black olive, sliced
  • 6 fresh basil leaves, plus extra for garnish
  1. In a cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes.
  2. Combine flours 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.
  3. 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.
  4. 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.
  5. Dump the dough on a lightly floured board; punch dough down and let rest 5 to 10 minutes, then press  and roll into an 10 to 12 inch circle and transfer the dough to a 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.)
  6. 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.
  7. 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.
  8. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes.
  9. when the pizzas are done, sprinkle with basil for garnish and red paper flakes. Cut the pizza into wedges and serve immediately.

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