rpw@ra.cs.Virginia.EDU (Ray Wagner) (01/23/91)
5-Cheese White Pizza -------------------- (Sorry about the approximate amounts - a lot of everything is best) Enough Pizza Dough for one pizza 6-8 oz.+ Mozzarella (grated) 6-8 oz.+ Gruyere (grated) 4 oz.+ Feta (crumbled) 1/4 cup (at least) each Parmesan and Romano (grated) 1-infinity cloves garlic (to taste) Thawed pressed frozen spinach (< 4 oz will do) Olive oil (approx 1/4 cup+) Press garlic and saute in olive oil. One or two cloves of the garlic may be held in reserve to be sprinkled over the top of the pizza before or after cooking for die-hards. Roll out dough. Spread oil and garlic evenly over dough. Spread other ingredients in THIS ORDER: spinach (as much as you want), Feta, Gruyere and Mozzarella (mixed), Parmesan and Romano. The reason for the ordering is that Feta and Spinach will dry up/burn if on the top. The parmesan and Romano, however, should form a sort-of crunchy cheese crust on the top (As one can see, we use A LOT of cheese in this pizza), while the mozzarella and Gruyere insulate the rest of the ingredients. Cook in a hot (450) oven for around 15 minutes until done. A Pizza stone and paddle come in handy here... --ray