We had that extra helping of pizza dough left over from the other night’s pizza - what to do with it? You’ll find the recipe for the dough in the link there or here. Tonight we were both feeling a little bready. Well I was, and I was baking the thing so my vote’s worth more. White pizza it is. It also helps that it was after midnight and I needed a snack. If you already have the dough ready, this takes more time to think about than it does to make. White pizza can be almost anything you like. This version is quite flat bread-ish. Not a bad thing, who doesn’t like bread? Communists, that’s who…This is about as simple as it gets for white pizza, quick, easy, not too many ingredients, and really quite like the red pizza minus the sauce. No bad thing that.
The spreading of the pizza out on a surface thing goes exactly the same. The dough we had in the fridge, despite it refrigeration, had expanded quite a bit – yeast being what it is and all. Just the act of getting it out of the bowl it was in is enough to punch it down to a reasonable and usable state again. Flour a working surface – again you’ll notice I was being lazy and just got the cookie sheet out. I floured and spread it out right on there. It doesn’t take too long and saves me from having to clean up the counter, a nice thing after midnight I assure you.
At this point you can choose your toppings and seasonings, isn’t this fun? Again I went a fairly simple route. I didn’t really measure anything, so my recommendations later will be guide, not gospel. Onion powder, garlic powder, quite a bit of basil and oregano, a little bit of thyme, salt (lots of salt for me – 2 kinds – Maldon Sea Salt and a Peruvian Salt – nice!), a good grinding of pepper, a nice handful of Mozzarella, and a really good handful of freshly grated Reggiano Parmesan (is there anything this stuff isn’t good on – for real?) And that’s it. Simple is as simple does.
Looks pretty tasty already and it’s not even in the oven yet. If you like it bready like – sort of soft, you’ll want the oven at 450 degrees F. If you like it a bit crunchier it needs to be in a bit longer and not burn, so maybe 400. White pizza cooks frighteningly fast. Like so fast I put the timer on for 8 minutes, sat down with a cup of tea, and when the timer went off I said “That damn thing’s done already??” Yes, that fast. 8 minutes fast and you’re slamming this down your gullet and making yummy noises. Yes 8 minutes. If you’re cooking at 400 or less you may need 10 or 12, but play it by ear. 1 minute extra and this can go from crispy to black. Also, it bakes quite quickly if I haven’t mentioned that yet.
Given that we’d gone out to a very nice meal earlier in the evening, courtesy of visiting in-lawns (thanks by the way!) we were hungry but not starving – so there was actually pizza left over (for shame!) Not much mind you, but a few slices that will, I’m afraid to say, not make it through the morning. Now you see why I keep pizza dough hanging around on a constant basis. Fifteen minutes from start to in your mouth. How great is that??
Assuming you’ve already made the dough, this one is just about preparation. And that part is easy. For what I’ve done here the measurements are pure approximation….I usually just sprinkle until things look good. There’s absolutely nothing scientific or particularly recipe-ish about this. It’s just about what looks like it will taste good, but as a guide
- Dough – ’nuff said
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1 to 2 Tablespoons Olive Oil
- 1 Teaspoon Basil
- 1/2 Teaspoon Oregano
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Salt – more if you’re me…(We love salt – so we use probably way more than you will – certainly more than a teaspoon of sea salt all told.)
- 1/2 Teaspoon Pepper (again I just grind fresh pepper all over it…)
- 1/2 Cup of Cheese (Mozzarella and Reggiano Parmesan in Equal Parts Here)