Slightly Drunken, White Pizza

February 27, 2015

 Mmmm..white pizza. Except, I tried out some brown sugar whole-wheat crust and it actually came out pretty good! White Pizza is an all time favorite, why? Because of the Mozzarella. The RULE here is to use FRESH, I didn't have any on hand (I know shame on me) so I used shredded. I won't lie to you, it wasn't AS good but it still came out pretty damn good. So, if you have the time and money, take a trip and get fresh mozzarella. It makes the world of a difference. 

 What makes this slightly drunken you ask? (I'm hoping you were asking) Well, I make an onion/garlic spread that goes on the pizza first, that is cooked with a boat load of wine. Soooo, this pizza is a bit buzzed. 

 Nom Nom Nom.....here's the recipe guys..

 

 

Ingredients:

  • 1 ½ tsp dry active yeast

  • 1 c very warm water

  • 1/8 c light brown sugar

  • 2 Tbs olive oil

  • 1 Tbs garlic powder

  • 1 ½ c whole wheat flour

  • ½ c white bread flour

  • Olive oil for cooking

  • 2 medium onions chopped

  • 4 large garlic cloves minced

  • ½ c white wine

  • Fresh Mozzarella about 2 cups (shredded) If you don’t have fresh, bagged is fine but it won’t taste as fresh.

  • ½ c good ricotta

  • 1 c good parmesan cheese

 

Directions:

  1. In a stand mixer combine the yeast, water and brown sugar. Let sit for 10 minutes.

  2. When done, add in the oil, turn on the mixer with dough hook attachment, and add in the flours slowly until just combined. You may need more or less flour but once the dough pulls away from the sides, stop, and knead with hook until smooth.

  3. Form your dough ball into a nice neat tight ball but smoothing the sides going down to the bottom and pinching.

  4. Coat with a little olive oil, place back into the mixing bowl, cover with plastic wrap and let rise for an hour – an hour and a half.

  5. When you are down to your last half hour of rise time, start cooking your onions.

  6. Over medium heat in a medium skillet, add your olive oil and onions.

  7. Cook until browned and caramelized, about 15-20 minutes or so.

  8. Add in your minced garlic and cook for 5 minutes.

  9. Now add in your wine and cook until half the wine evaporates. About 5-10 minutes.

  10. When dough is ready, preheat your oven to 400 degrees with a pizza stone. If you don’t have one, just use a baking sheet. You want the stone/sheet to be hot when you put your dough on it.

  11. When preheated, roll or stretch by hand, your pizza dough.

  12. Place a bit of corn meal on the stone or baking sheet (to prevent from sticking) then place your dough on top. Bake for about 10 minutes or so until the dough starts to crisp on the bottom.

  13. Once a bit cooked, pull out your pizza and add the onions mixture, half the parmesan, the ricotta in dollops and your mozzarella cheese. Then finish off with the remaining half of parmesan. Put back in the oven and bake until bubbly.

  14. You may also use your broiler if necessary.

  15. When done, drizzle with olive oil and more parmesan cheese.

  16. Slice into 8 and serve immediately.

  17. ENJOY! 

 

*If you want to...definatley use store bought crust if you're in a time crunch. Pizza will still come out as tasty! :P

 

 

 

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