Pete's White Pizza

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Title: Pete's White Pizza
Categories: Vegetarian, Pizza
Yield: 4 servings


: For Toppings:
1 c sun-dried tomatoes
1/4 c red wine
3 TB balsamic vinegar
3 TB olive oil
1 head garlic
3/4 c pine nuts -- toasted
1/2 lb Fontina cheese -- sliced
: For Dough:
1/2 ts sugar
1 pk yeast
1/3 c yellow cornmeal
1/2 ts salt
2 c all-purpose flour
1 c warm water (110-115 F)
1 1/2 TB olive oil
: For Pesto:
2 c firmly packed chopped fresh
: basil leaves
1/4 c pine nuts
1/2 c grated Parmesan cheese
3 cloves garlic -- chopped
1 ts salt
3/4 c olive oil

Prepare Toppings: Put the sun-dried tomatoes in a
small bowl and cover with hot tap water. Let soak,
stirring occasionally, for 30 minutes. Drain and pat
dry. Put back in the bowl and add the red wine,
balsamic vinegar, and olive oil and let sit, stirring
occasionally, at least 1 hour.

Wrap the head of garlic in aluminum foil and roast in
oven at 400F for about 30 minutes. Leave garlic in
foil and refrigerate until cool, about 30 minutes.
When cool, carefully peel cloves and slice into halves
or thirds, and set aside.

Make dough: In a stand mixer fitted with a dough hook,
combine the sugar, yeast, cornmeal, salt, and 1 cup of
the flour, and mix for 15 seconds on a medium-low
speed. While dry ingredients are mixing, combine water
and oil. While motor continues to run, slowly add
liquid ingredients in a steady stream. Then add
remaining 2/3 cup flour in 1/3-cup incremenmts, and
mix until stiff dough forms and pulls away from sides
of bowl. Knead for 2 minutes more. Put dough in a deep
and cover with plastic wrap. Let dough rise in a warm
place 1 hour, or until doubled in bulk.

While dough is rising, make the pesto: Put garlic,
Parmesan cheese, salt, and pine nuts in a food
processor or blender and process until coarsely
chopped and well mixed. Add basil and 2 or 3
tablespoons of the oilve oil and pulse until a thick
paste forms. Add half of the remaining oil and process
for about 10 seconds until all basil is chopped fine
but not pureed. Transfer pesto to a bowl and stir in
the remaining olive oil.

Assembly: Preheat oven and baking stone to 450F. When
the dough is ready, punch it down and roll it out on a
lightly floured surface to a thin disk about 16-18
inches in diameter. Fold the outer edge in about 1/2
an inch and pinch down to seal. Spread pesto evenly
over crust. Space sun-dried tomatoes evenly across the
crust, skin side up. Sprinkle pine nuts and roasted
garlic slices evenly over pizza, then top with Fontina
slices, spaced evenly. Sprinkle a little cornmeal on
the baking stone. Carefully transfer the pizza to the
baking stone and reduce heat to 400F. Bake until the
crust is golden and the cheese is brown and bubbly,
about 20 minutes. Let cool for a few minutes before
slicing. Serves 4 as an entree.

Recipe By : Pete

Date: 09/26/96

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