Showing posts with label white pizza. Show all posts
Showing posts with label white pizza. Show all posts

Monday, July 30, 2012

Cremini Mushroom White Pizza

Do you have a garden? Is it overflowing? Ours is producing like crazy right now. I've pinched back the basil and made pesto. I've roasted, sauteed, and steamed zucchini and yellow squash.

All these lovely Roma tomatoes went into a simple sauce that went into the freezer for the winter.

Now a reasonable person might have used some of this fresh tomato sauce to make a pizza.

But if there's one thing I look forward to every summer, it's white pizza. I've blogged about it before, but this mushroom and onion pizza was so good that I had to share. I'll be making it again and again! It's very simple, but the mushroom flavor is so wonderful with the garlicky pesto. Oh, yum!

I use pesto as the base on my white pizza. I'll include my recipe here, but feel free to use a store brand. While I should have made my own pizza crust, I have to admit that I love the convenience of a ready made crust. (Shh, don't tell Natasha!)

Now, in the recipe, I'm going to say to follow the instructions on your crust, but I've discovered a little trick. My preferred brand says to prepare the pizza and bake it for 8 - 12 minutes. I've finally wised up. I put the pizza base in the oven plain (nothing on it at all) for about eight minutes. Then I put our toppings on it and bake it for another 10 minutes. What a difference! Such a nice crisp crust.

I used my favorite white goat Gouda, Cablanca, but our resident cheese expert, Avery Aames, tells me that Havarti or San Simon are great alternatives.


3 tablespoons walnuts
2 cups fresh basil leaves
2 teaspoons minced garlic
1/2 cup olive oil
1/2 cup Parmesan cheese
salt and pepper to taste

Chop the walnuts in a small food processor.  Add the basil leaves and garlic and pulse.  Slowly add the olive oil in a stream while pulsing or add in small amounts and pulse in between.  Add the parmesan cheese and pulse.  Add salt and pepper to taste and pulse one last time.

Cremini Mushroom White Pizza 

1-2 tablespoons olive oil
1/2 medium onion
1 8-ounce package Cremini mushrooms
1 pizza crust
walnut pesto 
1 - 1 1/2 cups low-fat mozzarella, shredded
1 cup Cablanca or Havarti or San Simon, shredded

Preheat the oven to 425 (or follow the instructions for your pizza crust -- read above regarding pre-baking the crust).

Slice the onions into rings. Heat the oil and saute the onions. Meanwhile slice the mushrooms. Add them to the onions.

Spread pesto over the pizza crust. Top with mushroom and onions. Sprinkle mozzarella over the pizza, then add the Cablanca.

Bake 10 minutes, or until the cheese has melted and the pizza bubbles ever so slightly.

What's your favorite? White pizza or tomato sauce pizza? Deep dish or thin crust?

Monday, August 22, 2011

August Pizza

It's the time of year when people sneak around neighbors' back yards with plain brown paper sacks.  Yes, I do have a Halloween book coming out on September 6th, but I'm not jumping the gun.  There's something sinister going on in back yards right now as you read this.  People are finding paper bags on their doorsteps, full of -- tomatoes!  Sometimes also full of squash, basil, and green peppers.

Why the secretive behavior?  Because neighbors who don't garden are being bombarded with these gifts. They're frantically avoiding their gardening neighbors, drawing the drapes, letting the answering machine pick up calls, even fabricating a few white lies. They're putting up signs that say Away for the month of August, locking the doors and pretending they're not home. 

By now, those of you with gardens have made gallons of tomato juice, and untold numbers of jars of tomato sauce.  What to do with the tomatoes that keep coming?

Today I'm posting a recipe that will help you avoid the sneaky trips to your neighbors' back doors, armed with bags of veggies.  A white pizza.  Or more precisely -- a red and green one!

For those of you not familiar with white pizzas, they are made without tomato sauce.  I've been having a lot of fun experimenting with them this summer.  The flavors are a very nice change from the typical tomato sauce pizza.

But I didn't overlook tomatoes. I made this pizza with freshly picked basil (which went into pesto) and tomatoes.  You can use your favorite pesto recipe, or Judy Alter's recipe, or (shh, don't tell) one that you bought at the store.

Technically, we're supposed to take the seeds and watery parts out of the tomatoes.  As you can see from the photo -- I didn't bother.  If you love tomato sandwiches, you'll love the juiciness.  Otherwise, go ahead and poke out the non-meaty parts.

Of course a homemade pizza crust is always best, like Mary Jane Maffini's recipe, but I was lazy and bought a ready made crust.

Be sure to follow the instructions regarding the baking of the crust, with one major exception.  Pesto already contains so much oil, that you don't want to brush the surface of the pizza dough with additional oil.  So skip that little step.

Mozzarella is always a favorite pizza cheese, but I like to add a second cheese on top. On this one, I used my current favorite, Cablanca, a goat Gouda that's white in color and delicious in flavor.

And by the way -- the neighbors who have been avoiding you?  They've been known to miraculously return home when approached with homemade pizza!

August Pizza

1 pizza crust
1-2 tablespoons olive oil
1/2 onion
3 tomatoes (depending on size)
6 ounces shredded mozzarella (2% is fine)
3-4 ounces shredded cheese that you love

Follow the instructions for the pizza crust with one exception.  If it says to brush with olive oil -- DON'T!

Preheat oven according to pizza crust directions.

Slice the onion and saute until translucent.

Brush the top of the pizza with pesto.  Top with cooked onions.  Sprinkle enough mozzarella over the pizza to cover it (about 4 ounces).

Slice the tomatoes.  Remove seeds and watery bits.  Arrange on top of the mozzarella.  Sprinkle with the remaining cheese and the other cheese.  Bake according to the directions for the pizza crust.