Recipe - Petes White Pizza

TOPPINGS
1 cup Sundried tomatoes
One fourth cup Red wine
3 tablespoon Balsamic vinegar
3 tablespoon Olive oil
1 Head garlic
Three fourths cup Pine nuts; toasted
One half pound Fontina cheese; cut or sliced up

DOUGH
One half teaspoon Sugar
1 pack Yeast
1/3 cup Yellow cornmeal
One half teaspoon Salt
2 cup Allpurpose flour
1 cup Warm water (110115 F)
1 One half tablespoon Olive oil

PESTO
2 cup Firmly packed chopped fresh
basil leaves
One fourth cup Pine nuts
One half cup Grated Parmesan cheese
3 Cloves garlic; chopped
1 teaspoon Salt
Three fourths cup Olive oil

Prepare Toppings: Put the sundried 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 mediumlow 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 1/3cup
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 1618 inches in diameter. Fold the outer edge in about One half an inch
and pinch down to seal. Spread pesto evenly over crust. Space sundried
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

Posted to MCRecipe Digest V1 #864 by Nancy Berry nlberry@prodigy.net on
Oct 25, 1997