During the month of September, we've been highlighting different types of pizza. This week in the bread-baking blog, we're featuring Pizza Blanca from A Passion for Baking by Marcy Goldman.
This version of Pizza Blanca is made with a rustic dough and topped with an alfredo-type sauce that (as the name implies) is all white, very cheesy and garlicky. It actually has a heady garlic flavor. I loved the taste and texture of this pizza, but I thought the garlic flavor was a little overpowering. My taste tester loved it!
I liked this pizza so much, I decided to submit it to YeastSpotting, hosted by Susan of Wild Yeast!
Here are some helpful tips and resources for making homemade pizza:
- Choose a recipe from our collection of homemade pizza recipes.
- Check out the pizza ingredients section for some special products to make your pizza taste even better.
- Browse the homemade pizza section for pizza peels, pizza stones, and other pizza pans and tools.
- Check out our selection of pizza cookbooks.
- View our selection of pizza mixes.
- Refer to the tips in the how to make pizza section.
- For more recipes and instructions, don't forget to check out the September 2008 series on making pizza in the bread baking blog.
Pizza Blanco
Makes: 3 pizzas
Ingredients:
Pizza Blanca Dough
2 cups warm water
2 teaspoons rapid-rise yeast
1 1/2 cups all-purpose flour
3 tablespoons olive oil
4 teaspoons sugar
1 3/4 teaspoons salt
2 1/2 cups or more bread flour
Olive Oil
Pizza Blanca Sauce
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoons garlic powder
1/2 cup grated Parmesan or shredded Harvarti cheese
Pizza Blanca Assembly Ingredients:
12 cloves garlic, crushed
Salt and pepper
Large shavings of Parmesan cheese
Minced fresh basil or oregano
Directions:
In a mixing bowl, whisk together the water and yeast and let it stand 2 to 3 minutes to dissolve yeast.
Add all-purpose flour and then briskly whisk in olive oil, sugar, and salt.
Add most of the bread flour and stir.
Knead to make a soft, slack dough. Knead gently by hand or with a dough hook 5 to 8 minutes on lowest speed of mixer. Dust with more flour if necessary to help the dough hold together.
Spray the dough with nonstick cooking spray and cover the bowl with plastic wrap.
Let the dough rise 2 to 3 hours until puffy.
Turn the dough out onto a lightly floured counter and gently deflate.
Line baking sheets with parchment paper and drizzle with oil. Divide the dough into three portions and let rest 15 minutes.
Place the dough on the oiled parchment paper and stretch into 9-to-12-inch rounds.
Cover loosely with plastic wrap and let it rise.
Making Pizza Blanca Sauce
In a saucepan, melt butter and then stir in flour. Cook over medium heat 1 minute, stirring constantly. Slowly whisk in milk and cook, stirring until sauce thickens. Stir in salt, pepper, garlic, and cheese.
Assembling the Pizzas
Smear crushed garlic on each pizza. I used a California crushed garlic spread.
Dust with salt, pepper, and freshly shaved cheese, and herbs. I used fresh basil from my herb garden.
Drop dollops of sauce over surface, coating the top. Yummy this stuff tastes great!
Let the pizzas rise (20 minutes for a crispy crust up to 1 1/2 hours for a more bready crust). I only let them rise for about 20 minutes if that. We were really hungry!
Preheat the oven to 425 to 450 degrees. I used a baking stone.
I started out baking the pizza on the baking sheet as instructed in the recipe but decided partway through the baking to slide the pizza (on the parchment paper) directly onto the stone. I always like this method much better.
Bake until cheese sizzles on top and edges of pizza are browned, about 10 to 15 minutes.
Here is the pizza ready to eat! It tasted great with a salad with caesar dressing.
My sons weren't to keen on trying the pizza blanca (mainly because it didn't have any meat on it or pizza sauce) so I made their version with pepperoni, onions, and green peppers. They loved their version especially with the rustic dough. You'll just have to imagine what their pizza looked like. They devoured it before I could get a photo. ;)
Thanks for visiting The Bread Experience Bread-Baking Blog. We hope you'll join us next time when we make a different type of pizza.
Happy Baking!
Cathy
Cathy
Here are some additional bread-making resources:
You might enjoy some of the other breads that have been featured in the bread making blog. Click on the links below to view the different types of breads:
2009 Bread Making Series
- August 2009: Artisan Breads
- July 2009: No Knead Breads
- June 2009: Steamed Breads
- May 2009: Baking Breads in Pots
- April 2009: Easter and Other Breads
- March 2009: Soda Breads
- February 2009: Breakfast Breads
- January 2009: Whole Wheat Breads
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