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This wonderful and unusual pizza was created by Eva Gronseth of Norway. I adapted her dough recipe to use in the bread machine.
Eva says, "Spent last night in my kitchen, and this is the
result. Tried both rosemary and basil (you can use both, but they shouldn't be mixed). This pizza was taste-tested on three of my neighbors - all thought it was GREAT!
Also, this is the first recipe that is my own creation. I never did that before. I mean, I usually add or
subtract ingredients in regular recipes, but this one is mine from scratch. I don't mean to brag, but I'm SO proud. Hope you'll enjoy while
I climb back to earth from seventh heaven."
Photo courtesy of
The Pizza Review.
More great
Pizza and Pizza Dough Recipes and
Bread Recipes for your bread making.
White Pizza Recipe
Recipe Type:
Pizza,
Pizza Dough,
Truffle Oil,
Fresh Mozzarella Cheese
Yields: 1 large pizza or 16 servings
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients:
3/4 cup warm water (110 degrees F.)
1 1/2 tablespoons
olive oil
1/4 teaspoon white
truffle oil
1/4 teaspoon salt
2 cups bread
flour
2 teaspoons instant active dry yeast
4 to 6 tablespoons mayonnaise
1 medium
onion, cut in half and sliced thin
6 cloves
garlic, finely chopped
Salt and pepper to taste
1 tablespoon fresh rosemary or
basil leaves, chopped
1/2 cup freshly-grated parmesan cheese
1/2 pound
fresh mozzarella cheese, sliced*
*
Purchase
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preparation:
Add all the ingredients in the bread pan of
Bread Machine. Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the
Pizza Stone or tiles to 450 degrees F. for 30 minutes. Prepare your toppings (see below).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough
several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Note: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick
spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to
come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared
Pizza Peel. Brush the dough with some olive oil. Use a knife and spread mayonnaise over the top of the dough. Layer sliced onion over the mayonnaise; sprinkle garlic, salt, pepper and rosemary or basil over the top.
Sprinkle parmesan cheese over pizza; layer sliced mozzarella over top.
Place on hot pizza stone or baking tiles and bake for 15 or until crust is golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.
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