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Quick Pizza Bianca

2008 May 7
by taiyyaba

This one will make you consider dropping out of law school and opening a pizzaria. The key to this is the garlic-herb oil that is brushed onto the crust before the toppings are added and the cheese is melted all over the top.

Warm a quarter cup of olive oil on the stove over medium heat. While it is heating, chop two inches of rosemary and one garlic clove and add them to the oil. Add a few dashes of red pepper flakes, dried basil, and dried oregano. When the rosemary and garlic start to sizzle, stir a few times and then remove from heat. (these are the proportions I used for a small pizza. Make more as you need it).

The crust

For the crust, I used a crusty-chewy Afghani bread (from Jerusalem Bakery in Raleigh), but you could also use focaccia. Microwave the bread for about 15 seconds to soften, then spread with the oil, making sure to get the herbs and red pepper onto the bread. Bake at 350 for 5 minutes. (Don’t let the garlic burn!) Alternatively, use a store bought crust or dough and bake store bought as directed on package until almost done, then brush the oil on top and bake for 5 minutes.

Slice very thinly: five mushrooms, a bit of red onion, a bit of tomato. Put down on the pizza the tomato, onion, then mushrooms and salt and pepper well. Press down the toppings with your hands. Pour a little bit of garlic-herb oil over the mushrooms and put it in the Low Broil until the mushrooms soften. A picture is on the left of the crust with half of the toppings (the bread already had black seed on it).

Top with cheese (I used mozarella), press down, then drizzle a bit of the oil on top. Salt and pepper, then put in a Low Broil oven for a few minutes until the cheese is melted. Switch the broiler to High and let the cheese brown to your liking.

Cut into slices, serve with a salad or soup!

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