Garlic Rosemary White Pizza Recipes

GARLIC ROSEMARY PIZZA CRUST

Steps:

• Combine yeast with warm water, let sit about 10 mins until yeast has completely dissolved.
• Meanwhile, in the bowl of a mixer fitted with a dough hook, combine flour, sugar, salt, rosemary and garlic.
• When yeast is dissolved, on low speed, slowly add yeast and oil to dry ingredients.
• Work on low speed until the dough forms a ball and pulls away from the bowl.
• Turn mixer to med speed and knead dough for 10 mins.
• Cover dough with damp towel, let sit until dough rises (about 1 hr).
• When dough has risen, punch down dough once then transfer to floured surface. Knead by hand 5-6 times then cut in half.
• Roll one half of dough out to 1/8 inch thickness then transfer to greased pizza pan.
• Brush dough with oil (i prefer to use butter with a bit of garlic and rosemary, to taste instead of the oil).
• Bake at 425 degrees for 10 minutes.
• Allow to cool slightly then top with your favorite toppings.
• Bake at 425 for 20 more minutes.

GARLIC-ROSEMARY PIZZA BIANCA

Steps:

• Preheat oven to 325 degrees. Place garlic and rosemary in a heatproof dish, and drizzle with oil. Cover, and roast until garlic has softened, about 40 minutes. Transfer garlic to a plate. Pour garlic-rosemary oil through a sieve into a bowl, discard rosemary, and let cool.
• Meanwhile, put flour, 2 1/2 teaspoons salt, the yeast, and water into the bowl of an electric mixer fitted with the dough hook. Mix on low speed 5 minutes, scraping down sides of bowl as needed. Gradually raise speed to high, kneading until dough is shiny, sticky, and elastic, 15 to 20 minutes. Transfer dough to a large oiled glass bowl, and cover with plastic. Let rise in a warm, draft-free place until tripled in bulk, about 2 1/2 hours. (Dough will be light and airy.)
• Turn out dough onto a well-floured work surface. With floured hands, turn dough over a couple of times, and divide in half. Working with 1 portion at a time, stretch into a 14-by-5-inch rectangle, and starting at 1 short end, roll into an oval log. Brush logs generously with garlic-rosemary oil, using about 2 tablespoons per log. Sprinkle each with 3/4 teaspoon salt. Let rise in a warm, draft-free place for 45 minutes.
• Put a 14-inch pizza stone into oven, and heat oven to 500 degrees.
• Sprinkle 2 tablespoons cornmeal over a pizza peel, and lay a piece of dough on top. Using your fingers, dent and stretch dough in several places to form a 12-by-4-inch oval. Drizzle garlic-rosemary oil into dimples but not too close to edge of dough. Carefully slide onto preheated stone, stretching as you pull out the peel. Repeat with remaining dough. Bake until golden, 8 to 10 minutes. Let cool slightly. Cut crosswise into slices, and serve with roasted garlic, garlic-rosemary oil or olive oil, and salt.

PIZZA WITH ROSEMARY AND GARLIC (PIZZA BIANCA)

Steps:

• Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step.
• Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza).
• Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle garlic, sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300 degree F oven for about 10 minutes.

ROSEMARY ROASTED GARLIC

Steps:

• Preheat your oven to 200c.
• Cut about 1cm from the top of each garlic bulb and discard the tops.
• Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
• Season with salt and pepper.
• Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
• Remove the garlic from the oven and stand covered for 10 minutes.
• Squeeze the garlic from the cloves and use as desired.

CHICKEN, GARLIC, AND ROSEMARY PIZZA

Steps:

• preheat oven to 515.
• cut chicken into 1 x 1/2 inch strips, put aside in small bowl.
• add garlic, rosemary, and enough olive oil to cover, stir to coat evenly.
• cover with plastic, marinate at room temperature for 1 hour.
• roll out dough on cornmeal coated paddle, lightly brush with olive oil from marinade.
• sprinkle dough with 1/2 of mozzarella and parmesan.
• top with chicken pieces in a single layer, sprinkle with parsley.
• top with remaining cheese.
• bake 8-10 minutes.