The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Pizza

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davidg618's picture
davidg618

White Pizza

Last night's dinner was a favorite: White Pizza.

The white sauce is simply a cup of Bechemel sauce with a 1/2 cup of Peccorina Romano, and minced garlic added. The toppings are Mozzerella, Feta, fresh basil leaves, and 8 oz. of wrung-out thawed spinich with a splash of Balsamic vinegar. The dough is 50/50 Semolina and KA All Purpose with appropriate salt, water and a couple of tablespoons of EVOO for flavor and softness.

Baked 8 mins @ 500°F, convection mode.

It lasted all of 30 minutes.;-).

David G

 

Comments

trailrunner's picture
trailrunner

I love pizza..haven't met one I didn't like. I think the idea of wrung out raw spinach is an interesting one. Will have to try it . Also like a nice garlicy bechamel. c

Floydm's picture
Floydm

Looks delish!

isand66's picture
isand66

Love white pizza...yours looks perfect..

Yerffej's picture
Yerffej

30 Minutes !!!!!!

That looks more like a two minute pizza.  Why did you wait 28 minutes to begin eating?

Syd's picture
Syd

That's a great looking pizza.  Nice baking!

evonlim's picture
evonlim

basil, pecarino, spinach and balsamic all wonderful ingredients. great pizza!!

evon

FlourChild's picture
FlourChild

Wonderful pizza!  Love the pecorino and especially the basalmic, a bit of acid must make that pizza sing :)