White pizza with cheese-roasted garlic (Pizza bianca) from Cravings - All Together: Recipes to Love (page 72) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • anya_sf on May 14, 2022

    The dough was easy to knead in a stand mixer (and probably would be easy by hand too). I made it in the morning, then refrigerated until evening, and it continued to rise a lot in the fridge. Just having one 12" cast iron pan, I parbaked the first crust, removed it from the pan (easy to do with the foil) and parbaked the second crust while I topped the first one. I finished baking the first pizza in cast iron and the second one on a pizza pan. The first pizza was the pizza bianca, only half with red pepper flakes. I sprinkled fresh basil on top and enjoyed that addition. The garlic didn't really caramelize in the short baking time, but my garlic was mild so it was okay. The second pizza was pepperoni + mushroom. Again with the short baking time, the toppings didn't brown as much as I'd have liked. Pizza bianca was more successful with this parbaking method. The crust was decent considering how simple the dough was to make; the cast iron method probably improved the texture.

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