staffan@phos.serum.kodak.com (Kenneth Staffan (x37507)) (01/16/91)
White Pizza ----------- enough pizza dough for 1 large pizza 1 large onion, very coarsely chopped 3 cloves garlic, sliced thin 1 or 2 Tbsp dried basil 1/2 cup sliced black olives dash of salt and ground black pepper 6 oz shredded or sliced mozzarella cheese olive oil Parmesan cheese Combine onion, garlic, basil, olives and seasonings in a small bowl. Stir in olive oil until the mixture gets quite moist. Allow to sit while making dough. Stretch dough onto peel or pizza pan. Sprinkle with Parmesan cheese. Spoon mixture onto dough, spreading evenly. Spread mozzarella over top. If there is some residual oil in the bowl, you can pat it onto the top of the pizza to keep the cheese from drying out. 450 degrees F for 15-20 minutes, or until bottom of crust starts to brown. Notes ----- - We prefer the consistency of pizza cooked at a higher temperature for a shorter amount of time, you may want to adjust this the other way. - Even if you don't like black olives, you should try this just once with the olives. They seem to lose their individual taste in contributing to the overall taste and texture. - You may want to adjust the amount of basil if you have fresh available. - You can adjust the oily-ness of the pizza by how much olive oil you add to the onion mixture. If you use too little, you will get onion toast :-). We prefer ours on the oily side. Ken staffan@serum.kodak.com