White Four Cheese Pizza With Basil And Garlic Recipes

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WHITE FOUR-CHEESE PIZZA WITH BASIL AND GARLIC



White Four-Cheese Pizza with Basil and Garlic image

Categories     Garlic     Appetizer     Bake     Kid-Friendly     Goat Cheese     Mozzarella     Parmesan     Ricotta     Basil     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 32 pieces

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 13.8-ounce tube refrigerated pizza dough
All purpose flour
6 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices, then coarsely chopped
3 ounces soft fresh goat cheese, crumbled
1/2 cup part-skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced fresh basil

Steps:

  • Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons olive oil and garlic in small bowl.
  • Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. Top with mozzarella cheese and goat cheese, leaving 1/2-inch plain border. Crumble ricotta cheese over, then sprinkle with Parmesan. Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes. Do ahead Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes.
  • Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.

FOUR CHEESE WHITE PIZZA



Four Cheese White Pizza image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

One 1-pound ball prepared fresh pizza dough
1 large head garlic
5 tablespoons extra-virgin olive oil, plus additional for the grill pan and salad
Kosher salt and freshly ground black pepper
8 ounces whole-milk ricotta (about 1 cup)
One 3-ounce wedge Parmesan, finely grated (about 1 cup)
1 teaspoon finely minced fresh oregano
All-purpose flour, for dusting
8 ounces fresh mozzarella, shredded (about 2 cups)
8 ounces fontina cheese, shredded (about 2 cups)
4 cups baby kale or frisee
1/2 lemon

Steps:

  • Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position.
  • Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly.
  • Set a 2-burner cast-iron grill pan over medium-high heat.
  • Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve.
  • Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough
  • Turn the oven up to 400 degrees F.
  • Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes.
  • Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately.

FOUR CHEESE MARGHERITA PIZZA



Four Cheese Margherita Pizza image

This is a fantastic version of an Italian classic. The feta cheese adds a rich flavor that brings this dish to life. Incredibly easy and incredibly delicious!

Provided by Michelle

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10

¼ cup olive oil
1 tablespoon minced garlic
½ teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

Steps:

  • Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
  • Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
  • Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Nutrition Facts : Calories 551.4 calories, Carbohydrate 54.4 g, Cholesterol 58.4 mg, Fat 25.6 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 11 g, Sodium 1182.5 mg, Sugar 4.6 g

FOUR-CHEESE PIZZA WITH BASIL



Four-Cheese Pizza With Basil image

Provided by Mark Bittman

Categories     dinner, easy, pizza and calzones, main course

Time 30m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 6

Pizza dough (see recipe)
1/2 cup shredded or cubed mozzarella
1/2 cup shredded or cubed fontina or taleggio
1/2 cup freshly grated pecorino Romano
1/2 cup freshly grated Parmesan
1/2 cup coarsely chopped or torn basil

Steps:

  • Preheat oven to 500 degrees.
  • Top dough with all cheeses. Bake about 10 minutes, or until nearly done. Sprinkle with basil and finish baking.

CAMERON'S FOUR-CHEESE PIZZA



Cameron's Four-Cheese Pizza image

Provided by Food Network

Categories     main-dish

Time 3h7m

Yield 1 (10-inch) or 2 (8-inch) pizza

Number Of Ingredients 29

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra-virgin olive oil, plus additional for brushing
12 ounces (1/2 recipe) pizza dough
2 tablespoons pesto, recipe follows
2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
3/4 cup shredded or grated mozzarella, about 3 ounces
3/4 cup grated Fontina
2 Roma tomatoes, ends trimmed and cut into 12 slices
2 ounces goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 tablespoons freshly grated Parmesan
6 to 8 large fresh basil leaves, cut into chiffonade
2 pounds Roma tomatoes, about 12 medium-sized tomatoes
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch salt
3 tablespoons extra-virgin olive oil

Steps:

  • For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
  • Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • Yield: Makes 4 (8-inch) pizzas
  • For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  • To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
  • Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  • When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
  • Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings
  • Preheat the over to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste.
  • Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt.

CREAMY GARLIC CHEESE PIZZA WITH FRESH BASIL



Creamy Garlic Cheese Pizza With Fresh Basil image

My husband's creation. This pizza is a favorite of ours because of my love for garlic and my husbands love for pizza with creamy sauces. My kids love it because they don't like many toppings. I use our recipe for the pizza dough Recipe #252423. Half of this recipe makes 1 12 inch round deep dish pizza crust. I love lots of fresh garlic in my pizza and this is definetely a pizza for big garlic lovers, though it is possible to go too far so be a little cautious when adding the garlic. ;) Prep time doesn't include making pizza dough.

Provided by Enjolinfam

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 (12 inch) deep dish pizza dough
1/2 cup ranch dressing (approximately)
3 -4 garlic cloves, large, chopped (depending on how strong you like your garlic. I used 5 cloves once and it was too much for some of u)
1/8 teaspoon cayenne pepper
1 1/2 cups mozzarella cheese, grated
1 -1 1/2 tablespoon fresh basil, thinly sliced

Steps:

  • Mix garlic, ranch, and cayenne pepper together. Then spread it over the pizza crust leaving about 1 inch border of crust.
  • Cover the pizza with mozzerella cheese. Then sprinkle the fresh basil leaves over the top.
  • Bake at 350 F for approximately 15-25 minutes. Generally it takes about this long but the time can vary depending on the pizza crust being used.

Nutrition Facts : Calories 138.8, Fat 12.5, SaturatedFat 4, Cholesterol 20.6, Sodium 275.4, Carbohydrate 1.5, Fiber 0.1, Sugar 0.8, Protein 4.9

FOUR-CHEESE SPINACH PIZZA



Four-Cheese Spinach Pizza image

I adapted this recipe from one given to me by my Aunt Rosemary. I especially like to make this pizza in summer when fresh spinach and basil are plentiful-they are key to the wonderful taste. -Barbara Robinson of Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 packages (10 ounces each) fresh spinach
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked 12-inch thin pizza crust
1 medium tomato, chopped
1/4 cup chopped green onions
1/4 cup sliced ripe olives
1 teaspoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/2 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. , In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge., In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. , Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.

Nutrition Facts : Calories 270 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 823mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

BASIL AND GARLIC GRILLED PIZZA DOUGH - - AWESOME



Basil and Garlic Grilled Pizza Dough - - Awesome image

I got this recipe off of allrecipes.com. I figured it had to be good because it was given top ratings by 216 people. Well, they weren't wrong! Grilling pizza takes it to a whole new level. It tastes like it was baked in a wood burning oven. I have avoided grilling pizza in the past because I thought it wasn't worth the effort. I thought it would be messy and I'd most likely burn the pizza. I can't tell you how wrong I was! Grilling pizza is much faster than baking and the crust gets infused with the smoky flavors from the grill. And the best part? It only takes a few minutes to grill and you don't have to worry about your house getting over-heated on a hot summer's day.

Provided by Northern Cook

Categories     Summer

Time 2h8m

Yield 16 16 slices, 16 serving(s)

Number Of Ingredients 12

1 (1/4 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 garlic cloves, minced
1 tablespoon chopped fresh basil leaf
1/4 cup olive oil (may use less)
2 -4 tablespoons tomato sauce or 2 -4 tablespoons pizza sauce
2 tablespoons fresh torn basil leaves
1/2-1 cup shredded mozzarella cheese

Steps:

  • Add one packet yeast to one cup warm water (between 110 and 115 degrees F) and stir to dissolve. Add in the sugar and let sit (proof) for 10 minutes or until frothy. Hint - - the water should be pleasantly warm - not hot. If the water is too hot, it will kill the yeast. I proof the yeast in a glass measuring cup.
  • Pour the yeast mixture in a large bowl and add salt, 1 tablespoon olive oil, and flour. Mix together by hand until the dough pulls away from the sides of the bowl.
  • Turn dough onto a lightly floured surface and knead until smooth, about 5-8 minutes.
  • Coat a bowl on bottom and sides with olive oil and place the dough in the well oiled bowl. I give the dough a couple of swirls around the bowl to make sure the entire surface of the dough is coated in oil. Cover with a damp cloth and set in a warm place to raise. Let dough rise until doubled in size, about 1 hour.
  • Punch down and knead in garlic and fresh basil. Place dough back in oiled bowl and cover, again, with damp cloth. Set aside, again, in warm place and let rise for 1 more hour, or until doubled. (To speed up rising, I have put the dough in an oven-safe glass bowl and placed in a 200 degree oven).
  • Once the dough has risen for a second time, punch it down and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  • I was able to just press out the dough onto a dinner plate and used that for the size of my pizza. It all depends on the workability of your dough. You may be able to just manipulate it with your fingers, or you may want to roll it out on a lightly floured surface using a rolling pin - the method is really up to you.
  • Brush grill grates with olive oil and then preheat grill to high heat. I let the grill heat up for about 10 minutes.
  • Carefully place one piece of dough on hot grill. With a spatula, I was able to slide the dough off the plate onto the grill. I have heard that another method is to spray a rimless cookie sheet with cooking spray and the dough will slide off easily onto the grill.
  • Once on the hot grill, the dough will probably begin to puff almost immediately. Once the bottom of the crust has lightly browned (anywhere from 2-4 minutes - - you'll know because it becomes stiff and easy to lift with your spatula) turn the dough over.
  • Now, here is where time is of the essence. Working quickly, brush the pizza with your desired sauce (I did this wearing an oven mitt to protect my hand from the heat. Just be careful and, if you need to, slide the dough to the edge of the grill to avoid the open flame and move the dough back over the flame once you've added your toppings.) You want to go light with your toppings because you want the top to cook and the cheese to melt without burning the bottom of your crust. I recommend using light sauce and no more than two toppings with the cheese.
  • After you've brushed on your sauce, sprinkle the basil over the sauce and top with the mozzarella cheese.
  • Close the grill lid and let the cheese melt for 2-4 minutes, checking every now and then to make sure the bottom isn't burning.
  • Once the cheese has melted, remove the pizza from the grill and set aside to cool for a few minutes while you prepare the second pizza.

FOUR-CHEESE FRENCH BREAD PIZZA



Four-Cheese French Bread Pizza image

Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.

Provided by Dawn Perry

Categories     easy, weeknight, pizza and calzones, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1 tablespoons all-purpose flour
1 cup whole milk
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1/2 teaspoon kosher salt (Diamond Crystal)
A few grinds of black pepper
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn
4 ounces sliced provolone (from the deli), cut into 1/2-inch pieces (about 1 cup)
2 tablespoons grated Parmesan
Red-pepper flakes or dried oregano, or both, for serving

Steps:

  • Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
  • Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
  • Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
  • Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
  • Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.

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From food.amerikanki.com


FOUR CHEESE WHITE BROCCOLI PIZZA RECIPE - CHISEL & FORK
2019-02-28 Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Heat large skillet over medium-high heat and add 2 tablespoon of olive oil. Add broccoli along with salt and pepper. Cook for about 3 minutes or until broccoli is bright green.
From chiselandfork.com


21 WHITE GARLIC PIZZA SAUCE RECIPE - SELECTED RECIPES
Basic White Pizza Sauce w/ Garlic, Parmesan & Herbs. 5 min. Red pepper flakes, parmesan cheese, olive oil. 5.06. The Wood Fired Enthusiast.
From selectedrecipe.com


BASIL AND GARLIC WHITE PIZZA - WE ARE NOT MARTHA - GOOGLE
1) Start by making the dough: In a large bowl, simply combine the water, yeast, salt, sugar (or honey), and olive oil. Now mix in the flour a cup at a time with a wooden spoon, without kneading. 2) Cover the bowl with a towel and set aside (it's better if it's in a warm environment). Let rest for 2 hours, so dough can rise.
From sites.google.com


3-CHEESE WHITE PIZZA WITH SPINACH AND BASIL - URBANCOOKERY
2014-05-31 Directions. Heat up your Olive Oil in a small saute pan. Once hot, add in your spinach and garlic and cook, tossing until the spinach has wilted. Season with salt and pepper and remove from heat. Place contents of the saute pan into a large bowl. To that bowl, add in your parmesan cheese, ricotta cheese and oregano - mix together throughly.
From urbancookery.com


WHITE PIZZA WITH GARLIC SAUCE AND GARDEN HERBS. - HOW SWEET EATS
2016-07-08 Stir in the garlic cloves. Cooking, stirring often, until the mixture thickens, about 5 to 6 minutes. Stir in the salt, pepper and nutmeg. Spread the sauce all over the pizza. Top with the provolone, mozzarella, fontina and parmesan. Place the balls of burrata right in the center and pull them apart towards the edges.
From howsweeteats.com


FOUR CHEESE GARLIC & HERB PIZZA - PAT COOKS
2020-11-07 Prepare pizza dough as directions on package. Drizzle dough with olive oil and rub all over. Pre-bake at 475° for five minutes. Sprinkle crust with mozzarella. Scatter crumbled goat cheese on top of other cheeses. Bake at 475° for 8 to 10 minutes. Broil for 60 to 90 seconds until cheese gets extra bubbly & begins to brown.
From patcooks.com


WHITE GARLIC PIZZA NEAR ME - THERESCIPES.INFO
White Garlic Pizza Rochester NY | Joe's Brooklyn Pizza White Garlic Californian White Garlic, Fresh Dough, Extra-Virgin Olive Oil, Basil, and Pecorino Romano Cheese. 24″ Sheet (32 slices) - $42.95 Order Now Online! Order Online Henrietta Location Or Call 585.424.5637 Order Online Perinton Location Or Call 585.364.0361 Order Online Brighton Location
From therecipes.info


BEST WHITE PIZZA RECIPE - OUR FAVORITE WHITE PIZZA RECIPE
2019-02-11 Dough. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder, basil and salt, stirring with a spoon until the dough comes together but is still sticky.
From howsweeteats.com


BASIL WHITE PIZZA - RECIPES | COOKS.COM
Lightly brown green pepper, tomato and onion. Add meat, herbs, and salt. Cook 5 minutes over low heat. Drain; cool. Divide dough into three ...
From cooks.com


WHITE SAUCE CHICKEN PIZZA RECIPE - THERESCIPES.INFO
Chicken Pizza White Sauce Recipes 27,362 Recipes. Last updated Feb 03, 2022. This search takes into account your taste preferences. 27,362 suggested recipes. White Sauce Crisco. salt, Crisco Butter Flavor All-Vegetable Shortening, Crisco Butter Flavor All-Vegetable Shortening and 15 …
From therecipes.info


WHITE FOUR-CHEESE PITA PIZZA WITH SWEET BASIL AND GARLIC OIL
White Four-Cheese Pita Pizza with Sweet Basil and Garlic Oil. 1. Preheat oven to 450 degrees with pizza stone or large sheet pan on middle rack. 2. Place the 4 teaspoons of olive oil in a small microwaveable glass container. Add minced garlic and microwave for 30 seconds on high. 3. Heat small (big enough to hold 1 pita) non-stick pan on high ...
From sites.google.com


WHITE PIZZA BIANCA: PEACHES, BASIL, AND BALSAMIC - VEGAN RECIPE
2021-08-12 Sprinkle a pizza stone (or baking tray) with all purpose flour. Flatten pizza dough into a rough circle, ¼ inch thick. Paint with the olive oil and sprinkle with the chopped garlic. Decorate the pizza with the sliced peaches and mozzarella chunks, sprinkle with the shredded mozzarella and a bit of pepper.
From twospoons.ca


FOUR CHEESE WHITE PIZZA RECIPE | RECIPE | RECIPES, COOKING …
3 oz Goat cheese, fresh. 1 8 (1/2 pound) ounces Mozzarella, fresh. 1/4 cup Parmesan cheese, grated. 1/2 cup Ricotta, part-skim.
From pinterest.com


WHITE PIZZA WITH CHICKEN, BASIL, AND OLIVE OIL GLAZE
Retro Recipes from the ‘50s and ‘60s Categories. Pizza Appetizers Beans
From recipelion.com


WHITE FETA CHEESE PIZZA - A WICKED WHISK
2020-05-31 Brush entire crust with olive oil. Sprinkle garlic powder, onion powder, salt and red pepper flakes on to crust. Add most of the red onion and all of the fresh garlic. Add an even layer of Parmesan cheese and feta cheese. Sprinkle with most of your fresh basil before topping with the shredded mozzarella cheese.
From awickedwhisk.com


GARLIC CHEESE PIZZA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Sprinkle 1 cup of mozzarella cheese, 1 cup of Monterey jack cheese, ¼ cup of grated Parmesan cheese, and ¼ cup of cheddar cheese all over the pizza. Bake the pizza. Place the pizza in the oven or slide the pizza from the peel on the pizza stone on the center rack and bake at 500°F (260°C) for 8-12 minutes or until golden and bubbly.
From recipeschoice.com


WHITE PIZZA WITH TOMATO AND BASIL RECIPE | MYRECIPES
Step 1. Preheat broiler to high. Advertisement. Step 2. Place a baking sheet in oven; heat for 10 minutes. Step 3. While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto.
From myrecipes.com


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