PRIMO PIZZA BIANCO (WHITE PIZZA)

Place pizza stone (if you have one and preheat oven to 500° for 15-20 minutes or longer).

INGREDIENTS

3 tablespoons extra virgin olive oil (divided in half)
1 whole garlic
1/8-1/4 teaspoon red pepper flakes
3/4 pound mozzarella (shredded)
2/3 cup ricotta cheese (whole milk)
4 tablespoons pecorino Romano cheese, grated
Basil leaves, slice for garnish

PIZZA DOUGH (or 1 store bought)

1 package dried yeast or 2 1/4 teaspoons active dry yeast
1 cup lukewarm water (105-115°F)
1 teaspoon salt
3 1/2 flour (all purpose or bread flour) plus extra for dusting and rolling
1 tablespoon olive oil
Cornmeal (enough for dusting bottom of pizza pan or stone)

Dissolve yeast in water and let sit for 5-10 minutes until it starts to bubble (to make sure it is active). In a mixer with a dough hook, mix flour and salt then adding water at a slow speed. When all of the water is incorporated, you can turn the speed up until the dough is thoroughly mixed or starts to climb up the dough hook. Shape into a ball, cover with olive oil and put into a bowl cover with a damp tea towel or plastic and let rise until doubled in size (about 45-60 minutes).

This recipe make two crusts. Punch dough down and divide in half. Cover one and refrigerate or freeze or make two pizzas.* Shape your half into a round ball and let rest for 4 minutes. Dust flour on board or stone countertop with extra flour and roll out into a 12” diameter leaving a slight edge around the crust. Place pizza crust on a pizza paddle or pizza pan dusted lightly with the cornmeal.

INSTRUCTIONS

Remove most the outer leaves and the garlic and cut off the top just enough so the cloves are exposed. Place in a small glass container and drizzle with 2 tablespoons of the olive oil. Cover with tin foil and bake in a 400° for an hour. When cooled, squeeze the garlic cloves into a bowl and mash. Spread garlic over the pizza crust and sprinkle with the mozzarella leaving an inch around the edges. Top with 8 dollops on top and finish with sprinkles of the Romano cheese then drizzle with 1 tablespoon of the olive oil.

Place pan on pizza stone or shovel crust onto the stone with a shaking method (I have not perfected this yet, I have a hard time transferring from paddle to stone). Turn the heat down to 450° and cook until the crust is browned and cheese is bubbly. Garnish with basil and slice into 8 pieces. Serve immediately. Especially good with a side of greens dressed with olive oil and lemon juice (arugula for me) with a slice of melon wrapped in prosciutto on top. The flavors are reminiscent of time spent in Italy. Viva Italia!

Serve with a side of greens (I prefer arugula) tossed with a drizzle of extra virgin olive oil topped with slice of melon wrapped with prosciutto. A fun meal to do with the kids.