Okay, so you’re probably wondering by now, “Do these people eat anything besides pizza??? Good lord.”
Well yes, yes we do. Six out of seven nights a week we eat something other than pizza. I just happen to LOVE pizza. I also happen to LOVE creating specialty pizzas. Because HELLO – if you want a specialty pizza at a restaurant they charge like twice as much for it so why not make it the way you like it at home? There is pretty much no limit to what you can put on a pizza crust. This means every time you make it it’s like embarking on a great creative endeavor.
The only guideline I try to stick to when choosing toppings is keeping the cheese limited to 8 ounces. I know we all LOVE lots of gooey cheese on our pizza. And as you can see from the photo above we’re not lacking in the cheese department. I just know how easy it is to load up the pizza with a mile-high pile of cheese – and super boost the calorie count of each piece. That and I have a tendency to eat half the pizza in a sitting regardless of how much cheese it’s boasting so it’s in my own best interest to be prudent before it comes out of the oven.
This pizza comes together very quickly. If you buy a ball of dough at the deli, making a pizza is not much more difficult than making a sandwich. If you’re making your dough from scratch you’ll want to start a couple hours before you plan to eat – OR you can make it the night before, wrap it up in plastic wrap, and put it in the fridge. Just take it out maybe a half hour before you plan to use it so it has time to come to room temp. If it’s still a little cold when you stretch/roll it out it’s not the end of the world.
First thing we’re gonna do is make some garlic oil. This will be our “sauce”.
Super easy – just put a 1/4 cup of olive oil, 2 sliced cloves of garlic, and 1/8 tsp Red Pepper Flakes in a pot over LOW heat until it’s boiling. Let it simmer for 10 minutes. I have twice that much in this pot. I used the leftover oil on some roasted potatoes the next night and it was aaaaahhhhhhhmazing.
So just take your garlic oil (slices of garlic and all) and pour it onto your rolled out dough, leaving a border for the crust. Next, sprinkle on 8 oz of cheese of your choice. There are a million options here. Use what you’ve got handy. I always have at least 10 kinds of cheese to work with and this week I had even more than that. I am a lucky girl. I used roughly equal parts shredded mozzarella, fontina, crumbled goat cheese, and grated parmesan. You could also use monterrey jack, provolone, a white cheddar, ricotta in place of the goat cheese, a pecorino or romano in place of the parmesan. Semi-soft cheeses like Taleggio, Camembert, and Brie would be awesome too. Some are gooey, some are creamy, some are tangy, and some are quite salty. Follow your intuition and mix and match to your preference.
Just please – no orange cheese. Because then it wouldn’t be White Pizza. Duh.
3 oz Mozzarella Cheese, shredded
2 oz Fontina, shredded
2 oz Goat Cheese, crumbled
1 oz Parmesan Cheese, grated
Dried Parsley for garnish
1/4 cup olive oil
2 cloves garlic, sliced thinly
1/8 tsp Red Pepper Flakes
Prepare your pizza dough as directed (bringing to room temp if it was in the fridge).
Make your garlic oil. In a small saucepan, heat olive oil, garlic, and red pepper flakes over low heat until boiling. Turn down heat and allow to simmer for 10 minutes. Set aside until ready to use.
Place a pizza stone on the bottom rack of the oven and preheat oven to 450 degrees. If using a non-stick pizza pan do the same thing but put it in upside down. I don’t know why exactly but I’ve read that advice a million times.
On a sheet of parchment paper stretch or roll out your pizza dough to about 1/4″ thickness. (Roughly the diameter of a large commercially baked pizza, about 12-14 inches across.) If you’re using gluten free pizza dough you may want to go a little thicker as it does not rise nearly as much in the oven as a wheat-based dough will.
Spread garlic oil on dough, leaving a rim for the crust. Sprinkle on cheeses and parsley.
Carefully slide pizza onto your hot pizza stone, parchment paper and all (or onto your non-stick pan – just make sure you turn it right side up first!).
Bake 12 minutes.
Makes 8 large slices.