Pizza bianca

8 servings

Ingredients

Quantity Ingredient
6 To 8 servings
1½ pack Dry yeast
1 teaspoon Sugar
1 cup Warm water (105 F to 115 F)
1 teaspoon Salt
2½ cup (or more) all-purpose flour
2 tablespoons Vegetable oil
⅓ cup Olive oil
1 large Shallot
4 larges Garlic cloves
½ teaspoon Dried oregano, crumbled
½ teaspoon Dried basil, crumbled
½ teaspoon Dried parsley, crumbled
½ teaspoon Crushed dried red pepper flakes
¼ teaspoon Dried thyme, crumbled
¼ teaspoon Freshly ground pepper
1 pounds Fontina or Gruyere cheese, grated

Directions

Sprinkle yeast and sugar over water in large bowl of heavy-duty mixer; stir to dissolve. Add salt and mix to blend. Add 2½ cups flour and oil and mix until dough forms ball and cleans sides of bowl, adding more flour 1 Tbs at a time if necessary, about 5 minutes. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover dough and let stand in warm draft-free area 1 hour.

Mix all remaining ingredients except cheese in processor until smooth, stopping to scrape down sides of bowl, about 1 minute. (Sauce can be prepared 5 days ahead, covered and refrigerated.) Turn dough out onto lightly floured surface. Divide in half. Pat each half into round. Let stand 10 minutes.

Preheat oven to 475 F. Roll each round out on lightly floured surface into circle ⅛-inch thick. Transfer to cake rack or any flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on rack until edges of pizzas are lightly browned, about 10 minutes.

Serve pizzas immediately.

Geppetto Restaurant - Washington, D.C. Bon Appetit

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