Tonight we made Pizza Blanca for dinner. The pizza crust uses a quarter of the easy artisan dough from my January 6, 2012 post, which I had stored in the refrigerator in a non-sealing canister sprayed with cooking spray. Although the bread is outstanding, this is my preferred use of the dough!
Pizza Blanca
Adapted from 200 Fast and Easy Artisan Breads by Judith Fertig
1/4 Recipe prepared artisan dough, about the size of a softball
2 Tbsp. olive oil
2 Tbsp. minced garlic, or more to taste
1 cup Cabot 50% Reduced Fat Sharp Cheddar Cheese, grated
2 cups hot water
Corn meal
Using either fresh or refrigerated dough, place on a floured surface and dust lightly with flour. Flour your hands and stretch the dough into a 12-inch circle. Lightly flour any sticky places on the dough as you stretch (you may want to stretch the dough by picking it up, like a pizzeria, or by using a floured rolling pin). The dough should be smooth but not at all sticky. Carefully transfer the dough to a wooden pizza paddle coated with corn meal. Cover the pizza dough with a tea towel and let rest at room temperature for 40 minutes. About 30 minutes prior to baking, place a broiler pan on the lowest shelf of the oven and a pizza stone on the middle shelf. Preheat the oven to 450 degrees. Just prior to baking, combine the olive oil and minced garlic in a small bowl. Brush the mixture on the dough and then top with cheese.
Carefully transfer the pizza from the paddle to the hot stone using a jerking motion with your wrist. The corn meal keeps the pizza from sticking to the paddle and allows it to slide onto the stone. Pull the lower rack out, pour the hot water into the broiler pan and push back into the oven. Close the oven door. Bake for 10-15 minutes or until the edges of the crust and the cheese are browned.
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| Mike was so anxious to eat our creation, he took off with his serving before I could take my picture! |
Serves 4 (2 slices per serving)
Calories:
Entire Recipe - 1,235; Per Serving - 309
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