Pizza Bianca

Recipe Ingredients

6		-- (6 to 8)
1 1/2		Dry yeast
1 teaspoon	5ml	Sugar
1 cup	237ml	Warm water - (105 f to 115 f)
1 teaspoon	5ml	Salt
2 1/2 cups	156g / 5.5oz	All-purpose flour - (or more)
2 tablespoons	30ml	Vegetable oil
1/3 cup	78ml	Olive oil
1 cup	237ml	Shallot (large)
4 cups	948ml	Garlic cloves (large)
1/2 teaspoon	2.5ml	Dried oregano - crumbled
1/2 teaspoon	2.5ml	Dried basil - crumbled
1/2 teaspoon	2.5ml	Dried parsley - crumbled
1/2 teaspoon	2.5ml	Crushed dried red pepper
		- flakes
1/4 teaspoon	1.3ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Freshly ground pepper
1 lb	454g / 16oz	Fontina or gruyere cheese
		- grated

Recipe Instructions

Sprinkle yeast and sugar over water in large bowl of heavy-duty mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups flour and oil and mix until dough forms ball and cleans sides of bowl, adding more flour 1 Tbs at a time if necessary, about 5 minutes. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover dough and let stand in warm draft-free area 1 hour.

Mix all remaining ingredients except cheese in processor until smooth, stopping to scrape down sides of bowl, about 1 minute. (Sauce can be prepared 5 days ahead, covered and refrigerated.) Turn dough out onto lightly floured surface. Divide in half. Pat each half into round. Let stand 10 minutes.

Preheat oven to 475 F. Roll each round out on lightly floured surface into circle 1/8-inch thick. Transfer to cake rack or any flat perforated pan. Spread with sauce. Sprinkle with cheese.

Bake on rack until edges of pizzas are lightly browned, about 10 minutes. Serve pizzas immediately.

Source:
Gluten-Free Cooking by Pat Garst

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