Pete's White Pizza
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Pete's White Pizza
  Pizza    Vegetarian  
Last updated 6/12/2012 12:50:39 AM. Recipe ID 12095. Report a problem with this recipe.
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      Title: Pete's white pizza
 Categories: Vegetarian, Pizza
      Yield: 4 Servings
  :          For Toppings:
        1 c  sun-dried tomatoes
      1/4 c  red wine
        3 TB balsamic vinegar
        3 TB olive oil
        1    head garlic
      3/4 c  pine nuts -- toasted
      1/2 lb Fontina cheese -- sliced
  :          For Dough:
      1/2 ts sugar
        1 pk yeast
      1/3 c  yellow cornmeal
      1/2 ts salt
        2 c  all-purpose flour
        1 c  warm water (110-115 F)
    1 1/2 TB olive oil
  :          For Pesto:
        2 c  firmly packed chopped fresh
  :          basil leaves
      1/4 c  pine nuts
      1/2 c  grated Parmesan cheese
        3    cloves garlic -- chopped
        1 ts salt
      3/4 c  olive oil
  Prepare Toppings: Put the sun-dried tomatoes in a small bowl and
  cover with hot tap water. Let soak, stirring occasionally, for 30
  minutes. Drain and pat dry. Put back in the bowl and add the red
  wine, balsamic vinegar, and olive oil and let sit, stirring
  occasionally, at least 1 hour.
  Wrap the head of garlic in aluminum foil and roast in oven at 400F for
  about 30 minutes. Leave garlic in foil and refrigerate until cool,
  about 30 minutes. When cool, carefully peel cloves and slice into
  halves or thirds, and set aside.
  Make dough: In a stand mixer fitted with a dough hook, combine the
  sugar, yeast, cornmeal, salt, and 1 cup of the flour, and mix for 15
  seconds on a medium-low speed. While dry ingredients are mixing,
  combine water and oil. While motor continues to run, slowly add
  liquid ingredients in a steady stream. Then add remaining 2/3 cup
  flour in 1/3-cup incremenmts, and mix until stiff dough forms and
  pulls away from sides of bowl. Knead for 2 minutes more. Put dough in
  a deep and cover with plastic wrap. Let dough rise in a warm place 1
  hour, or until doubled in bulk.
  While dough is rising, make the pesto: Put garlic, Parmesan cheese,
  salt, and pine nuts in a food processor or blender and process until
  coarsely chopped and well mixed. Add basil and 2 or 3 tablespoons of
  the oilve oil and pulse until a thick paste forms. Add half of the
  remaining oil and process for about 10 seconds until all basil is
  chopped fine but not pureed. Transfer pesto to a bowl and stir in the
  remaining olive oil.
  Assembly: Preheat oven and baking stone to 450F. When the dough is
  ready, punch it down and roll it out on a lightly floured surface to
  a thin disk about 16-18 inches in diameter. Fold the outer edge in
  about 1/2 an inch and pinch down to seal. Spread pesto evenly over
  crust. Space sun-dried tomatoes evenly across the crust, skin side
  up. Sprinkle pine nuts and roasted garlic slices evenly over pizza,
  then top with Fontina slices, spaced evenly. Sprinkle a little
  cornmeal on the baking stone. Carefully transfer the pizza to the
  baking stone and reduce heat to 400F. Bake until the crust is golden
  and the cheese is brown and bubbly, about 20 minutes. Let cool for a
  few minutes before slicing. Serves 4 as an entree.

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Recipe ID 12095 (Apr 03, 2005)

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