White Pizza

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White Pizza

Recipe adapted from Anna Olson




Pizza Dough


3/4 cup warm water


2 1/4 teaspoons instant dry yeast


1 cup all-purpose flour


1 cup spelt flour


1 teaspoon salt


3 tablespoons olive oil






2 tablespoons olive oil


1 cup cremini mushrooms, sliced


1 zucchini, sliced


1 cup broccoli, chopped


2 cloves garlic, minced


1 teaspoon lemon zest


cornmeal, for sprinkling


1/4 cup Basil pesto


3 tablespoons sour cream (not low-fat)


2 ounces Parmesan cheese


1/3 cup fresh basil leaves, loosely packed


2 cups baby Arugula leaves, loosely packed






Pizza Dough


1. Stir water and yeast together, then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon.


2. Turn dough out onto a lightly floured surface and knead for just 1 minute, until dough feels elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes.






1. While dough is resting, prepare toppings. In a large sauté pan over medium heat add oil. Add mushrooms, broccoli and zucchini and sauté for 5 minutes, until tender.


2. Preheat oven to 500 degrees.


3. Add garlic and stir.


4. Add lemon zest.


5. In a separate bowl, stir pesto and sour cream together.


6. Place a baking tray in oven.


7. Divide dough in two and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9 inches across. Remove heating pan or stone from oven and sprinkle lightly with cornmeal.


8. Place rolled crust on pan or stone and spread a thin layer of the pesto mixture all over. Spoon vegetables over top and bake for 10 to 15 minutes, until golden at the edges.


9. Grate Parmesan over pizza with a vegetable peeler and top with basil leaves and Arugula immediately before serving.


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