Recipe - Pizza Bianca

6 To 8 servings
1 One half pack Dry yeast
1 teaspoon Sugar
1 cup Warm water (105 F to 115 F)
1 teaspoon Salt
2 One half cup (or more) allpurpose flour
2 tablespoon Vegetable oil
1/3 cup Olive oil
1 lg Shallot
4 lg Garlic cloves
One half teaspoon Dried oregano, crumbled
One half teaspoon Dried basil, crumbled
One half teaspoon Dried parsley, crumbled
One half teaspoon Crushed dried red pepper
flakes
One fourth teaspoon Dried thyme, crumbled
One fourth teaspoon Freshly ground pepper
1 pound Fontina or Gruyere cheese,
grated

Sprinkle yeast and sugar over water in large bowl of heavyduty mixer; stir
to dissolve. Add salt and mix to blend. Add 2 One half 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
draftfree 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 1/8inch 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.

Geppetto Restaurant Washington, D.C. Bon Appetit