Cheesy White Pizza on Garlic Bread Crust

Pro tip: shape your dough into a heart to make the best white pizza!

I mentioned last week that I might just make every food into a heart shape this week. And I’m sticking to it.

Remember when I first made the heart pizza with heart pepperoni?! I’ve made a version of that every year around Valentine’s Day for Eddie, and now for Max too because he loves pepperoni pizza.

Currently wondering if I could make heart-shaped sliders. Or tacos. Or smashed potatoes. Nothing is safe from my heart cookie cutter.

This year, I decided that I could also make a white pizza for Emilia and myself. I mean, this babe will eat anything and gladly inhales pepperoni pizza, but I need someone on my cheesy white pizza side, right?! Someone to love it as much as I do.

So! After I made a bunch of pizza on New Year’s Eve, so many of you asked on Instagram stories for my best white pizza recipe.

The thing is that I looooove white pizza. I always have, in fact, growing up it was really the only pizza I’d eat! I didn’t want anything to do with tomato sauce. Not a thing.

This recipe here is a four cheese pizza that doesn’t require a homemade sauce, meaning it comes together fairly quickly! I like to make sure the crust tastes like garlic bread (um remember this garlic crust pizza?!) and then sprinkle it with crushed pepper flakes and lemon zest. It’s a take on the white pizza from Michigan and Trumbull at Federal Galley.

Our Favorite White Pizza on Garlic Bread Crust

Our favorite white pizza recipe has four different kinds of cheese and comes on a garlic bread crust! Topped with crushed pepper and lemon – tons of flavor!

Dough

1 1/8  cups  warm water
3  teaspoons  active dry yeast
1  tablespoon  honey
1  tablespoon  olive oil
3  cups  all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried basil
1  teaspoon  salt

Pizza

1 tablespoon olive oil
2 garlic cloves, (pressed or very finely minced)
2 cups freshly grated provolone cheese
1 (8 ounce) ball fresh mozzarella, (sliced or torn into pieces)
¾ cup ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1 lemon, (zest freshly grated or sliced into thin ribbons)
½ teaspoon crushed red pepper flakes, (plus more for sprinkling)

Dough instructions

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.


After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape, like the heart above (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)

Pizza

Brush the pizza dough all over with the olive oil, making sure to reach the edges. Add the minced garlic cloves and brush them around to distribute them evenly over the crust. Sprinkle the provolone cheese over the crust. Add on the sliced mozzarella and scoops of ricotta cheese. Sprinkle on the parmesan cheese. Add the lemon zest and red pepper flakes.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and sprinkle with extra parmesan and pepper flakes if you wish. If you want some greens on the pizza, toss the arugula with the lemon juice and a pinch of salt and pepper. Top the warm pizza with the greens.
Slice and serve!

And we get in our greens! The post Cheesy White Pizza on Garlic Bread Crust. appeared first on How Sweet Eats. http://www.howsweeteats.com/2019/02/best-white-pizza/

Watch: $1 NYC Foods | Dollar Meal Challenge | Impulsive Traveler

Exploring and adventuring does not always need lots of money. In fact, it can be pretty cheap. In this vlog, we see that New York City in all of its glory can be a great place for cheap meals!

Subscribe to Impulsive Traveler on YouTube: http://www.youtube.com/impulsivetraveler

Use this Dirty Trick to Make a Perfect, Traditional Pizza – Same Like in Italy

I am have spent many years in the Mediterranean parts of Europe and pizza culture there is huge. Never and nowhere in Asia I have eaten pizza that could be compared to a real, authentic Italian pizza.

People tent to over-complicate pizza by adding weird ingredients, mess up the dough with unnecessary shit they add to it.

Today I will show you how exactly you make a perfect pizza without waiting hours for the dough to rise or having a wood fired oven. You can buy all the required ingredients in the nearest supermarket and put all together in 30 minutes.

Ingredients for large pizza

  • 0.25 kg of plain flour
  • 1 teaspoon of dried yeast
  • 2 nice tomatoes
  • Few cloves of garlic
  • Handful of black olives
  • Handful of fresh mozzarella
  • Pinch of salt
  • Some oregano
  • Few basil leaves

Start with the dough

Before that, fire up your oven – make it as hot as possible.

Get around 150 ml of lukewarm water, put a pinch of flower in it then mix it well. Once mixed, add 1 tablespoon of dried yeast and mix again. This will “ignite” the yeast quickly. Leave it for 5 minutes and use this time to prepare the sauce and mozzarella pieces.

After few minutes splash the yeasty water into a larger bowl and add like 30% of the flour you have. Mix it well with a spoon then only add the next 30% when it’s totally dissolved. Mix the other 30% of the flour as well – you should get a homogeneous substance that is still liquid. Now you need to add a tablespoon of olive oil and some salt. Mix it again then add the remaining of the flour. Keep mixing and when it gets hard use your hand to work it.

When it’s getting nice, splash it with some more olive oil and keep working the oily dough for few more minutes. Then put it away for like 30-40 minutes, covered by a damp cloth.

Add your toppings

The secret of a good authentic pizza is adding good quality toppings in small quantities. Before adding your ingredients, you have to shape your pizza. Get that dough and spread it out evenly in a large flat pan that you oiled up before. Make it not more than 2 mm thick in average and fold back on the sides.

  1. Start with the sauce. Blend or crush your tomatoes with garlic, adding minimal salt to it. That’s it. Spread out the sauce evenly on the pizza but don’t make it too much.
  2. Next, add the mozzarella pieces. Don’t worry about the thickness just do as you feel.
  3. Throw some whole black olives on your pizza.
  4. Add some basil leaves.

Now bake your pizza

It’s time to bake your pizza to perfection. To do this, you want to have your oven super hot and you put your pan as low in the oven as possible. Bake it till the dough have risen and become spongy.

Now here comes the trick – once your dough is baked and solid, turn on the grill function of your oven and grill the top of your pizza. This will add some incredible texture, crunchiness and that make your toppings super delicious.

That’s all, enjoy!

20% off every double pepperoni pizza, only today!

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast of the Semantics, a large language ocean. A small river named Duden flows by their place and supplies it with the necessary regelialia. It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful Pointing has no control about the blind texts it is an almost unorthographic life One day however a small line of blind text by the name of Lorem Ipsum decided to leave for the far World of Grammar. The Big Oxmox advised her not to do so, because there were thousands of bad Commas, wild Question Marks and devious Semikoli, but the Little Blind Text didn’t listen. She packed her seven versalia, put her initial into the belt and made herself on the way. When she reached the first hills of the Italic Mountains, she had a last view back on the skyline of her hometown Bookmarksgrove, the headline of Alphabet Village and the subline of her own road, the Line Lane. Pityful a rethoric question ran over her cheek, then

New pizzeria on Old Bakery street serving real wood oven baked pizzas

Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast of the Semantics, a large language ocean. A small river named Duden flows by their place and supplies it with the necessary regelialia. It is a paradisematic country, in which roasted parts of sentences fly into your mouth. Even the all-powerful Pointing has no control about the blind texts it is an almost unorthographic life One day however a small line of blind text by the name of Lorem Ipsum decided to leave for the far World of Grammar. The Big Oxmox advised her not to do so, because there were thousands of bad Commas, wild Question Marks and devious Semikoli, but the Little Blind Text didn’t listen. She packed her seven versalia, put her initial into the belt and made herself on the way. When she reached the first hills of the Italic Mountains, she had a last view back on the skyline of her hometown Bookmarksgrove, the headline of Alphabet Village and the subline of her own road, the Line Lane. Pityful a rethoric question ran over her cheek, then