Three Cheese White Pizza with Pesto and Roasted Tomatoes

So. Much. Cheese. Ricotta, fontina, in addition to parm. Can’t get much better than that. I added homemade pesto in addition to garlicky roasted tomatoes into the mix..amazing. Such a perfect combo. I didn’t girl the ruby-red sauce on this at all. I originally planned to brand this equally a flatbread or to go far into trivial flatbread white pizza breadsticks, merely I decided to go alongside my classic pizza dough recipe that I always function. It is actually fluffy as well as pillowy, not a crispy pizza dough crust. It is nigh similar a focaccia breadstuff. I personally dearest it, only y'all tin can sub for your favorite or store-bought pizza dough. This would besides live smashing served equally an appetizer at a political party if you lot cut it into smaller pieces.

For the pizza dough:

i package active dry yeast

1 tsp. sugar

1 c. warm H2O

ii 1/2 c. all role flour

two tsp. ocean common salt

2 T extra virgin olive crude

i-two T. coarse earth cornmeal

For the pizza:

one/2 c. whole milk ricotta cheese

1 ane/two c. fontina cheese, shredded

one/ii c. parmesan cheese, grated

2 T. pesto, preferably homemade, store-bought is fine also

two T. roasted tomatoes, chopped (You tin too used sundried tomatoes packed inwards oil here)

Begin past making the pizza dough. Pour packet of yeast into a big bowl as well as add together ane cup of warm water besides equally one tsp. saccharide. Let sit down for x minutes some or until a bubbly foam forms at the peak. Then, add both flours, the body of water table salt, too olive crude, as well as stir to combine alongside a wooden spoon.

Then, take the dough out of the bowl onto a lightly floured surface, and knead for six to seven minutes, until it is thoroughly combined as well as develops an elasticity.

Rub the inside of the bowl with a tablespoon just about of olive crude, as well as home the dough ball inwards the bowl, and so rub a fleck more than olive petroleum on the peak. Let sit in bowl, covered with a dish towel for one-ane 1/2 hours to rise. Dough should double in size later on this fourth dimension. After dough is finished, preheat oven to 450℉.

Next, curlicue out the dough until it is most ane/four inch thick, to desired shape.

Sprinkle the cornmeal onto a big baking skeet or pizza rock, to ensure the dough wont stick. Put rolled dough on baking sail too drizzle with a tablespoon around of olive crude oil as well as bake the dough for half dozen-viii minutes, depending on your oven, until lightly gilded. You don’t want the dough to fully cook during this stride.

Remove from oven together with spread ricotta cheese onto the dough into a sparse layer, and so spread the pesto onto the pizza in a sparse layer also. Top amongst shredded fontina, and and so parm. Sprinkle on chopped tomatoes, too bake for some other eight to nine minutes or until the cheese is bubbly as well as gilt.

Remove from oven too let cool for several minutes earlier cut. Enjoy!



This will definitely cure your cheese/pizza/garlic craving.