Polly O White Pizza Recipes

POLLY-O WHITE PIZZA

Steps:

• Heat oven to 450°F.
• Combine first 6 ingredients.
• Place pita breads on baking sheet; top with cheese mixture and basil.
• Bake 10 to 14 min. or until cheese is melted.

WHITE PIZZA WITH PROSCIUTTO AND FIG

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

WHITE PIZZA

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Carefully remove pizza dough from can. Unroll dough and place on hot oiled grill. Let cook 2 minutes and turn over using cookie sheet.
• Spread Alfredo sauce over pizza leaving a 1-inch border. Next, top with remaining ingredients in order listed. Cover and cook 8 to 10 minutes, or until cheese has melted and begins to bubble. Serve hot.
• INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble.

GOURMET WHITE PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
• Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

INDIVIDUAL SCARY WHITE PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
• Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
• Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
• Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.
• Transfer the ghosts to individual plates and serve.

PROSCIUTTO WHITE PIZZA

Steps:

• Preheat the oven to 500 degrees F with a baking stone on the bottom rack. Invert a baking sheet and top with a sheet of parchment paper.
• Melt the butter in a small saucepan over medium heat. Stir in the flour to make a smooth paste and cook 1 to 2 minutes to remove the raw flour taste. Whisk in the beer and bring to a simmer to thicken. Whisk in the cream. Simmer the sauce until smooth and thick, about 4 minutes. Whisk in the cayenne and nutmeg and season with salt. Transfer to a bowl and let cool, about 10 minutes.
• Lightly oil your hands and the countertop with oil. Press and stretch the dough ball into a thin round, 10 to 11 inches in diameter. Transfer to the parchment-lined-baking sheet and press back into shape if it has shifted. Spread the cream sauce on the crust (you will have some left over) almost to the edges. Sprinkle with the mozzarella, Jarlsberg and Parmesan. Scatter the prosciutto over top.
• Slide the pizza, still on the parchment, onto the baking stone. Bake until the cheese is browned and bubbly and the crust is browned and crisp on the bottom, 7 to 8 minutes.
• Top the pizza with the arugula, a pinch of salt and drizzle with oil. Cut into slices and serve.

POLLY-O® PIZZA

Steps:

• Preheat oven to 450°F. Mix 1 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese and seasonings; spread evenly onto pizza crust. Place on baking sheet.
• Top with vegetables; sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake 10 to 14 min. or until cheese is melted.

PEPPERONI THREE-CHEESE WHITE PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
• Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.