Italian White Pizza Recipes

TRADITIONAL WHITE PIZZA

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

WHITE PIZZA

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

WHITE PIZZA

Steps:

• 1. Preheat oven to 425°F and set the racks: 1 2nd from the botton slot and the other directly above that one if you have 2 pizza pans that won't fit on the same rack.
• 2. Making the Pizza Dough: Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate.
• 3. Optional (do not start oven if this step is used): Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
• 4. Prepping Pizza Pan: Sprinkle evenly (optional), 1t cornmeal on greased round pizza baking sheet (vegetable shortening). Half the dough and spread it on pizza pan, evenly with greased hands. Excess should become a thicker edge on crust.
• 5. Making the Parmesan Sauce: Melt stick of unsalted butter (1/2 cup) in a saucepan on medium low heat. Do not burn butter. Add parmesan cheese, slowly and milk, slowly, stirring to blend. If sauce is too thin, add a tablespoon at a time, all-purpose flour, mixed in milk so not to make it lumpy. Add garlic powder and blend in evenly. Taste to test if you need to increase. Add nutmeg.
• 6. Spread 1/2 cheese sauce with a large spoon or spatuala, on 1 pizza round, then the other pizza round, keeping about a half inch of the rim, clear of the cheese sauce.
• 7. Half the spinach and shred it evenly ontop of cheese sauce on 1 pizza round then the other half on the 2nd pizza round.
• 8. Half the tomatoes and place randomly ontop of the spinach layer on 1 pizza round then the other half on the 2nd pizza round.
• 9. Optional chicken layer: Half the chicken and place randomly ontop of the tomato layer on 1 pizza round then the other half on the 2nd pizza round.
• 10. Optional mushroom layer: Half the mushrooms and place randomly ontop of the tomato (chicken) layer on 1 pizza round then the other half on the 2nd pizza round.
• 11. Half the green peppers and place randomly ontop of the tomatoes (chicken, mushrooms) layer on 1 pizza round then the other half on the 2nd pizza round.
• 12. Half the onions and place randomly ontop of the green peppers layer on 1 pizza round then the other half on the 2nd pizza round.
• 13. Half the shredded mozzarella cheese and sprinkle ontop of the onion layer on 1 pizza round then the other half on the 2nd pizza round.
• 14. Sprinkle the basil or oregano or Italian seasoning mix ontop of each pizza round.
• 15. Position on racks and bake for 15-20 minutes or until golden brown.

Steps:

• Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
• For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
• Add all the ingredients for the pesto in a blender.
• The pesto should be mixed gradually with pulsing movements. If mixed continuously the heat created by the blades will oxidize the basil turning the pesto into a dark colour.
• Once the dough is ready, cut it into 4 equal sizes and lay them down on a well-floured baking sheet.
• When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 430 F - 220 C.
• Once the oven reaches the temperature of 430 F -220C, take the pizza stone out of the oven and lay the dough on top.
• Top it with the stracchino cheese
• Drizzle with the pesto
• Cook it in the hot oven for 10 minutes

WHITE PIZZA RECIPE

Steps:

• Place a pizza stone in the oven**. Preheat the oven to 450º-500ºF for at least 30 minutes.
• Lightly flour a piece of parchment paper and flatten the pizza dough into a large circle, about 14" in diameter.
• In a small bowl, combine the garlic, rosemary and olive oil. Brush the olive oil mixture over the crust.
• Dollop the ricotta evenly over the crust and gently spread it out. Sprinkle on the mozzarella and the parmesan cheeses. Sprinkle crushed red pepper over the top - you only need a little bit - less than half a teaspoon, depending on how much heat you want.
• Bake the pizza in the preheated oven until the edges are browned and the cheese is melted, about 10-12 minutes.
• Cut into slices and serve.

ITALIAN PIZZA BIANCA/WHITE

Steps:

• Pre-heat oven to 425-450F (225-250C). Lightly oil a 12 inch pizza pan (30 cm).
• Prepare your pizza dough, whether you are making Homemade or store bought. Place the dough on a pizza pan or even a cookie sheet will work, stretch the dough to form your desired shape, top with the cubed pancetta and a drizzle of olive oil, and bake for approximately 10-12 minutes or until crust is golden and baked.
• Remove the pizza from the oven and top with the shredded mozzarella cheese, bake for approximately 3 minutes or until the cheese has melted. Remove from the oven, top with arugula (rocket) and sprinkle with flakes of parmesan. Serve while hot. Enjoy!