2 minute read
White Pizza
In The K tchen White Pizza
By Naomi Nachman
My family loves pizza! Then again, what’s not to love, especially when you make it yourself? This dough recipe is quick and easy to make so you can throw together homemade pizza at the drop of a hat. It is one of the most popular recipes in my book Perfect Flavors.
When I make pizza, I try to come up with interesting toppings. I recently made this one for my family, even though I wasn’t sure if they would like a tomato-less pizza. Amazingly, it was a huge hit and now I have gotten them to try all kinds of assorted topping, sauces, and vegetables on their pizza. (BTW, Australians love pineapple on their pizza.)
The recipe makes one 12-inch pie, which usually comes out to four servings.
Quick and Easy Dough
Ingredients ◦ 2 teaspoons dry yeast ◦ 1 teaspoon sugar ◦ ¾ cup very warm water ◦ 2 cups fl our ◦ 1 tsp. salt
Preparation
1. Preheat oven to 450°F.
2. Combine yeast, water, and sugar in a bowl and let proof for 5 minutes, until bubbling.
3. Add fl our and salt and knead for 2-3 minutes until fl our is well blended and a dough ball forms.
4. Cover and let rise in a warm place for 1 hour.
Roll dough to fi t a 12-inch disposable pizza pan or pizza stone.
Topping
Ingredients ◦ 1 cup ricotta cheese ◦ ¼ cup parmesan cheese ◦ 1 tablespoon olive oil ◦ 1 tablespoon milk ◦ ½ teaspoon garlic powder ◦ ½ teaspoon salt ◦ ¼ teaspoon oregano ◦ 8 oz can pineapple chunks ◦ ½ small onion sliced
Preparation
1. Mix cheeses, oil, milk, garlic powder and salt together in a bowl until smooth.
2. Spread all over pizza dough, leaving a crust.
Top with pineapple, onion, and sprinkle with oregano.
3. Bake for 20 minutes in a oven preheated to 450°F.
