First Attempt – white pizza on boli dough
In the spirit of mixing things up a bit, I set out tonight to test a recipe I’d found for a white pizza. The pizza was built on a batch of 24 hour boli dough and topped with a garlic base, tomatoes and mozzarella cheese. Here are the instructions for the garlic base:
2 cup whole milk
2 T cornstarch
1 tsp salt
1 tsp pepper
3 cloves of garlic, minced
1 tsp onion powder
1 tsp oregano
2 T Parmesan cheese, grated
The ingredients were mixed in a medium sauce pan and brought to a boil. Once they had boiled for 2 minutes, I allowed them to simmer on medium heat for a few more minutes. The sauce began to thicken.
I coated the blank with olive oil then spread this sauce onto it. Next, I topped it with thinly sliced tomatoes and about 2 cups of mozzarella cheese. After baking for 9 minutes at 450 degrees, my first white pizza was ready to eat.
My first reaction is very positive. The base sauce was delicious and the pie had great flavor. My only hesitation is that it seemed to need a bit more flavor or substance. Maybe next time I will add some ricotta cheese or spinach.
I’m very excited to have this pizza added to the menu – it was a real crowd pleaser and a welcome change from the normal red sauce pie. I will definitely be working on this pie again very soon. Until then, here are some pics…
