THE PERFECT WHITE PIZZA
Pesto:
Puree in a food processor (Adjust
oil if thinner pesto is desired) 6 Tablespoons olive oil 2/3
Cup packed, fresh basil leaves 3 Tablespoons pine nuts 4 Cloves garlic/minced
Cheese:
Combine in a large mixing bowl 1
Cup Whole Milk Ricotta cheese ½ Cup freshly grated parmesan cheese ½
Cup cheddar cheese ½ teaspoon salt 1/2 teaspoon black pepper
Mozarella
Cheese 1 l/2 cup grated Preheat
Oven 450 degrees Line a pizza pan with a round of commercial
pizza dough. Using the back of a tablespoon, spread the pesto on the pizza
dough. Top with teaspoons of the cheese mixture. Evenly sprinkle the mozzarella
cheese on top of the pizza. Bake 10-12 minutes or until cheese is melted
but not brown. Optional Add: 1 Cup minced clams, sautéed in
small amounts of olive oil and white wine. Add to pizza and bake an additional
1-2 minutes. Optional Add: 1 Cup, seeded and chopped, tomatoes marinated
in 1 Tablespoon of olive oil and ½ teaspoon of balsamic vinegar. Add
to pizza and bake an additional 1-2 minutes. Roll out as desired, top
with ingredients and place on a pizza peel that has been generously dusted with
either cornmeal or semolina flour or a combination of both. Bake pizza on
pre-heated bakestone until done, from 8 to 12 minutes, depending on the thickness
of crust. |