Sunday, May 15, 2005

Three-Cheese Pizza Bianca

Three-Cheese Pizza Bianca (Adapted from CL)

1 tablespoon olive oil
3 garlic cloves, minced
about 12 ounces prepared whole-wheat pizza dough (I used the twelve-ounce version of my favorite recipe)
cornmeal, for dusting
3/4 cup ricotta cheese
salt and fresh ground black pepper
3 ounces shredded Gruyère cheese
1 ounce fresh grated Parmesan cheese

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a small skillet, heat oil over medium. Stir in garlic and cook until very fragrant and just beginning to turn golden, about 1 to 2 minutes. Set aside and cool while stretching out dough.

Stretch and roll out dough to a rough 12 to 14" circle on a lightly floured surface. Sprinkle enough cornmeal to lightly cover a pizza peel and transfer the dough on top.

In a small bowl, stir together garlic mixture and ricotta - season with salt and fresh ground black pepper. Spoon ricotta mixture all over the pizza dough and use an off-set spatula to spread the mixture even and smooth, leaving a 1" border. Scatter the top with the Gruyère and Parmesan cheeses.

Slide pizza onto the stone and bake until golden, about 12 to 15 minutes.

Makes about 4 servings.

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