White Pizza from the New York Times

Winter Squash, Onion and Pine Nut Pizza (from the NY Times)

This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most markets — thaw according to the package instructions before using.

  • Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)
  • 1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust – Or even better, try making your own dough!
  • 2 tablespoons olive oil
  • 2 medium yellow onions, halved through the stem, then thinly sliced
  • 3/4 cup frozen winter squash purée, thawed
  • 2 teaspoons minced sage leaves or 1 teaspoon rubbed sage
  • 1/4 teaspoon grated or ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino, finely grated
  • 1 tablespoon pine nuts

1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.

2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.

To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.

4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.

5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.

6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.

Fixed!

Ok, I think I’ve actually, finally, probably, (maybe) fixed this damn thing which apparently broke about a week ago when I migrated from wordpress.com. Looks like most of the usual traffic had been blocked from finding me here for the better part of last week, but I think we’re up and running now! Here’s hoping. And here is a quick and easy video on white pizza.  And sure, Claire looks like she’d rather eat you than any sort of silly pizza, and sure she “LOVVES” store bought pizza dough, and… well, I guess suffice it to say I needed a video to test and make sure that the video embedding was all nice and happy. So do like I do, and watch this one with the sound off… and a hand held up in front of your faec so you can’t see her overly emotive face…. Oh what the hell, here it is – enjoy!

You People Love Your White Pizza – What the Food Network Has to Offer

I’ve noticed a trend over the past few months of writing this blog and it is this: you people LOVE your white pizza! The top ten most searched terms on the blog, as well as search engine hits, all have “white pizza” somewhere in the search string. So what is up? What’s with the white pizza obsession? Are you purists who would rather eat pizza in its original state before tomatoes arrived in Italy? Are you all on some kooky new diet where you can’t eat any fruits or vegetables and instead are only eating carbs and dairy? Or is white pizza America’s hidden secret favorite pizza and I’m only just now arriving at the white pizza party? I’d love to hear what your reasons for loving white pizza are!

Anyhow, I thought since you are SO into white pizza, I’d start creating a few white pizza posts specifically for you. Here are a few of the “celebrity” chefs’ takes on white pizza. Many of these preparations call for “pizza dough” without really giving you any specifics. I’d like to humbly point you to this post which I believe is the best dough recipe I’ve tried so far. Enjoy the recipes, and as always, leave me some comments and let me know what you’d like to see next from In Search of the Perfect Pie.

Picture of Traditional White Pizza Recipe Traditional White Pizza

Picture of Traditional White Pizza Recipe Roasted Garlic White Pizza with Garlic Sauce

Picture of Traditional White Pizza Recipe White Pizzas with Arugula

Picture of Traditional White Pizza Recipe White Pizza with Alfredo Sauce

Picture of Traditional White Pizza Recipe Pizza Bianca

Yugon Gold Potato White Pizza

I saw a pizza episode of “The Best Thing I ever Ate” the other day and Alex Guarnaschelli said that her favorite pizza was the Five Points, yukon gold potato pizza. Well this sounded interesting and new, so I ran out and whipped up what I thought the pizza would be like – and let me tell you, it sounds super funky, but man oh MAN it was good! See recipe and photos to follow.

Ingredients:

  • Pizza Dough – I used this recipe.
  • Mozzarella – I used fresh mozz here, which I liked a lot, but the grocery store stuff would work too.
  • One Yukon Gold Potato
  • Rosemary
  • Garlic Salt – I used Chico Spice Garlic Powder, made right here in Chico.
  • Black Pepper
  • Olive Oil

Preheat your oven to as high as it will go. Slice your potato up into the thinnest possible slices you can. Using a mandoline would make this process a piece of cake, but all I had was a knife, so I cut slowly and carefully. Next, spread out your dough onto whatever pan, peel, or whatever you are going to use to bake the pizza. Use a silicone brush to brush on a thin layer of olive oil. Next, give the whole crust a light sprinkling of garlic salt and rosemary, and then crack a bit of fresh black pepper on top of the spices. Then, spread out the potatoes in concentric circles around the pie. Place your medallions of cheese down on top of the potatoes. Put a few dribbles of olive oil down on top of the pie and I like to brush on some more oil on the outer crust (and dash on some more garlic salt on there for a yummy finish to each slice).  Place it in the oven until you see some nice browning on the cheese and crust and that’s it! You’ve got yourself potato pizza my friend! Enjoy 🙂