Pizza is such a fun activity and it's a great way to get friends or family involved with cooking. This recipe is great for anyone that doesn't care for tomatoes since it's an almost entirely white.
White Pizza with Garlic-Infused Olive Oil & Lemony Arugula Salad
Makes 6 individual pizzas
FOR THE DOUGH
1 1/4 cups warm (100 to 110 degree) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons extra-virgin olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
FOR THE GARLIC INFUSED OIL
4 cloves garlic, smashed
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
FOR THE TOPPING
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
FOR THE SALAD
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Kosher salt & freshly ground black pepper
8 ounces baby arugula
1 lemon, thinly sliced, for garnish
To make the dough, combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a clean kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees.
Dump the dough onto a board and divide it into 6 equal pieces. Place the balls of dough on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Roll and stretch each ball into an 8-inch circle and place 2 circles on sheets lightly sprinkled with corn meal. (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 each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, to make the vinaigrette, whisk together the olive oil, lemon juice, salt and pepper.
When the pizzas are done slice into fourths, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
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