VCE: White Pizza

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* Exported from MasterCook *

 

White Pizza (Pizza Bianca)

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Tarts,Pies,Turnovers, & Pizzas

 

Amount Measure Ingredient -- Preparation Method

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1/4 recipe Pizza Dough

Extra virgin olive oil

4 ounces fresh mozzarella -- very thinly sliced or cubed

2 tablespoons freshly grated pecorino or Parmesan

8 basil leaves -- torn into small pieces

OR

1/4 cup Basil Purée

Freshly milled pepper

 

Preheat the oven to 500F.

 

Roll or stretch the dough into a 10-inch circle, set it on a floured peel or

pizza pan, and let rest for 10 minutes. Brush a little oil over the dough,

then cover with the mozzarella. Drizzle a little more oil over the top and

bake on a stone or in the pan until bubbling, about 7 minutes. Add the

grated cheese, return to the oven for 2 minutes more, the remove and scatter

the basil and some pepper over the top. Or, less traditional but also good,

drizzle the basil puree over the top.

 

BLACK AND WHITE PIZZA: Covering the dough with a thin layer of Olive Paste,

page 87, instead of the olive oil adds a pungent note. Thyme, marjoram, or

dried oregano as well as basil is a good herb to use.

 

Description:

" As the name suggests, this is a cheese pizza, flavored with basil.

The cheese should be the delicate fresh mozzarella accented with a

sharper pecorino or a good Parmesan. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 9/20/01 "

Yield:

" 1 10-inch pizza "

 

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Per Serving (excluding unknown items): 1842 Calories; 147g Fat (71.3%

calories from fat); 42g Protein; 91g Carbohydrate; 6g Dietary Fiber; 109mg

Cholesterol; 2531mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 Lean Meat;

1/2 Vegetable; 27 Fat.

 

 

Nutr. Assoc. : 0 0 922 -9339 0 0 0 0

 

 

* Exported from MasterCook *

 

Basil Purée

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 507

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 garlic cloves

1/2 cup extra virgin olive oil

2 cups basil leaves

1/2 teaspoon salt

 

MAKES ABOUT 3/4 CUP

 

Since cheese is usually included on pizza, I drizzle this purée instead of

pesto over the pizza when it comes out of the oven.

 

Pulverize the garlic with the oil in a blender, then add the basil by

handfuls, followed by the salt. Purée until smooth. The mixture should be

thin enough that you can easily spread it over the dough or drizzle it over

the top.

 

S(Mailing Lists):

" Mary Beth Abarbanel [mbinparis] on September 16,

2001 "

 

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Per Serving (excluding unknown items): 977 Calories; 108g Fat (97.8%

calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 1069mg Sodium. Exchanges: 1/2 Vegetable; 21 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Pizza Dough

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 506

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups warm water

2 teaspoons active dry yeast

2 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1/2 cup whole-wheat flour -- to taste, up to 1

3 cups flour -- up to 3 1/2

 

MAKES ENOUGH DOUGH FOR EIGHT 6-INCH PIZZAS, FOUR 10-INCH PIZZAS, OR TWO

14-INCH PIZZAS

 

There's nothing complicated about pizza dough. It's simply a bread dough

that includes some olive oil, like the focaccia dough.

 

Pour 1/2 cup of the water into a mixing bowl, stir in the yeast, and set

aside until foamy, about 10 minutes. Add the remaining water, olive oil,

and salt, then beat in the whole wheat flour followed by enough white flour

to form a shaggy dough. Turn it out onto the counter and knead until

smooth, adding more flour as needed to keep it from sticking. For a crisp,

light crust, pizza dough should be on the moist side, which means it will be

slightly tacky.

 

Put the dough into an oiled bowl, turn it once to coat, then cover with a

towel and set aside to rise until doubled in size, 40 to 60 minutes. Turn

the dough onto the counter and divide into the number of pizzas you want.

Shape each piece into a ball, set on a lightly floured counter, cover with a

towel, and let rise for another 20 to 30 minutes.

 

Shaping the Dough. Taking one ball at a time, flatten it into a disk,

pushing it outward with your palm. Working from the middle, push the dough

out with your fingers until it's about 1/4 inch thick and fairly even,

thickening slightly at the edge. Or roll the dough into a circle, then push

up the sides to make a slight rim. Dust the peel or pan with semolina, fine

cornmeal, or flour, set the dough on top, cover with a towel, and let it

rest for 10 or 15 minutes before you add the toppings.

 

S(Mailing Lists):

" Mary Beth Abarbanel [mbinparis] on September 16,

2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1831 Calories; 32g Fat (15.9%

calories from fat); 50g Protein; 333g Carbohydrate; 20g Dietary Fiber; 0mg

Cholesterol; 3223mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 5

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0