1, 2, 3, 4 - cheeses white pizza to wrap up part 4 of the ‘pizza series’.

I’m not gonna lie to you, an all-white cheesy pizza is good, but a reddish tomato-sauce all-dressed pizza with all the toppings is better, but this is a nice & easy & quick recipe option and thus ‘deserving’ of being shared with you.

I’m all ‘PIZZA-ED-OUT’ so I don’t have much more to say right now, (at this precise moment in time in the infinitely expanding timeline of this wondrous universe) ... BUT-BUT-BUT, I still need to share a few more pizza-related numbers with you (in the near future, just in case I haven’t said enough).

Deep-dish, thick-crusted & square pizzas and also a ridiculously-super-simple tomato pizza-pie (a favorite from my childhood years in Montreal) which is much more of a snack thing that we would always love having at kids’ parties.

Hmmm … and how about some vegetarian sourdough-bread pizza snacks too for the coming hot summer months & hence the laziest cooking period of the year ?! … (thank goodness for the barbecue & grilling season).

Like I said ... HUMMMMMM.

all-white four-cheeses pizza : part 4 of the ‘pizza series’

12.05.2017

2 ingredients

300 grams pizza dough (see my thin-crust pizza dough recipe here, but make only half of the original 600 grams recipe)

white sauce :

120 ml (½ cup) heavy cream (30-35% fat)
55-65 grams (¼ cup) grated white/yellow onion
8-10 grams (1 tbsp) crushed garlic
30 ml (2 tbsp) olive oil
2 grams (½ tsp) smashed anchovy or anchovy paste
0,25 grams (½ tsp) mixed dried herbs (herbes de provence mix)
1 grams (½ tsp) crushed fennel and crushed cumin seeds
2,5 grams (½ tsp) salt
1 gram (¼ tsp) ground white pepper (or mixed peppercorns)

cheeses :

250 grams (1 ¼-1 ½ cups) ricotta cheese
125 grams (1 ball) shredded mozzarella cheese
65 grams (1/4 cup) grated mature cheddar cheese (or emmental/gruyere)
30 grams (2 tbsp) grated parmesan cheese

extra garnish : a few fresh flat-leaf parsley and/or basil leaves

instructions

prepare the pizza dough (see recipe here) in advance (from 8-24 hours) and reserve in the refrigerator and 1 hour at room temperature before opening up
prepare the white sauce by gently simmering the grated onion, crushed garlic and anchovy in olive oil in a pan at medium-high heat for 3 minutes, then add the heavy cream and crushed spices, simmer for 3 minutes at medium heat and set aside to cool down to room temperature
prepare the cheese toppings by slicing and/or grating (except the ricotta)
preheat the oven to 230°C and open up/spread out the pizza dough (see detailed instructions here) to about 30-35 cm diameter, on your floured work surface
spread the white sauce on the pizza dough (leave the edges free of sauce, about 3-4 cm), add the crumbled ricotta and spread out a bit and then the mozzarella, the cheddar and finally the parmesan and sprinkle with a few fresh herbs on top
when assembled, bake the pizza directly on the bottom surface of the oven for 5 minutes (to crisp and bake the bottom crust) then switch to the lower/middle rack and bake for an additional 10-12 minutes until slightly golden and bubbly
let cool slightly, slice, serve, eat.

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all-white four-cheeses pizza : part 4 of the ‘pizza series’

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all-white four-cheeses pizza : part 4 of the ‘pizza series’

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