Foodie Friday: White Pizza

Someone's digestion has become sensitive to tomatoes and green peppers, a shame as that rules out many of the worlds great pizzas.  But a white pizza will work.  

Pizza dough: 

Yes, you can buy it refrigerated and ready to use.  It is not hard to make.  

3/4 cup warm water (105-110 degrees f) 

2 teaspoons sugar

2 heaping teaspoons dry active rapid yeast (I buy this in 1-pound bags and store it in a tightly sealed jar in the freezer, it keeps for years.) 

Combine water, sugar and yeast and set aside to proof, it will get bubbly and cloudy in 5-10 minutes. 

1 3/4 Cups flour (bread flour works best, but is not necessary.) 

pinch of salt

2-3 tablespoons olive oil 

Mix flour, salt, and olive oil in bowl of stand mixer (I love my Kitchenaid stand mixer.)

Add the yeast mix, stir to form a firm dough.  Adjust with a touch more flour if sticky, or a teaspoon or two of water if needed to get the dough to come together.  

Knead in stand mixer with dough hook for five minutes.  Or by hand on the work surface. 

Place in an oiled bowl (I use the bowl from the mixer), cover and let rise for 1-3 hours in a warm draft free place.  

For the toppings. 

Mixed shredded Italian cheeses  - 8 - 12 ounces 

Chicken, I poached a boneless chicken breast, allowed it to cool, sliced it, sprinkled it with olive oil and dried oregano. 

Thinly sliced onion

Sliced ripe olives. 

Ranch dressing drizzle

Make your own, ranch seasoning, buttermilk, sour cream.  I keep a 15 ounce bottle of the seasoning mix in the spice cabinet. A teaspoon or so, it a 1/2 cup of buttermilk and a couple of tablespoons of sour cream. 

Preheat oven to 450 degrees f. 

Stretch the risen dough,  layer the toppings, starting with cheese.  Be careful about getting the toppings too thick in the middle, it will slow the crust from crisping. 

Add other toppings or seasonings to taste. 

Bake 10-12 minutes, 

The last piece cold for breakfast the next morning.