White Pizza



By: ADENA LAZOWSKI  
Published:
in Culture » Food

White Pizza

Recipe adapted from Anna Olson

 

Ingredients

 

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

 

 

 

Toppings

 

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

 

 

 

Directions

 

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.

 

 

 

Toppings

 

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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