White Pizza - Pizza Recipe

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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."

More great Pizza and Pizza Dough Recipes and Bread Recipes for your bread making.

For all your pizza making needs such as Pizza Stones, Pizza Peels, dough dockers, Pizza Cutters or Pizza Wheels, and more, visit What's Cooking America's Kitchen Store.

White Pizza Recipe

Recipe Type: Pizza, Pizza Dough, Truffle Oil
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

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 peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.

TOPPING:
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

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.