White Pizza with Arugula Salad

 

Parker loves white pie so this weekend I decided to make him one.  It turned out delicious!


Dough:  (Makes 2 pizzas - serves 4 each)

• 1 teaspoon fast-acting yeast
• 1 1/2 cups warm water(110 degrees F/45 degrees C)
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1/3 cup olive oil

1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until incorporated with flour. 
3. Pour in yeast/water mixture and mix until just combined. Dough will be wet and sticky.
4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. *It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better but you can use immediately just leave on counter until you assemble all your topping ingredients.

For The Pizza:  Serves 4

• 1 whole Recipe For Pizza Crust (recipe above makes Two Crusts)
• 1/2 cup White Sauce (see recipe below)
• Olive Oil, For Drizzling
• 12 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
• 1/2 cup shredded parmesan cheese 
• 1/4 cup shredded jack cheese with Habanero peppers
• Sliced tomatoes (optional)
• Arugula salad (arugula, lemon juice, salt, pepper and olive oil)

White Sauce: Makes 1/2 cup 

• 2 tablespoons olive oil 
• 1 small yellow onion, diced
• 2 clove garlic, minced
• 1/4 cup heavy cream
• 1/4 teaspoon thyme
• salt & pepper
  

 
1. Preheat oven to 500 degrees.
2. To make the white sauce, heat olive oil over medium heat. Add the onion and saute for 5-6 minutes or until translucent. Add the garlic and stir for 1 minute longer.  Add cream, lower the heat to medium-low and cook for about 3 minutes or until cream thickens and reduces slightly. Remove from the heat, stir in the thyme and season to taste with salt and pepper.  Let cool completely before using.  
3. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin. (Store other pizza dough in refrigerator and use tomorrow to make another pizza). 
4. Spread the white sauce over the dough and then add the sliced mozzarella, Parmesan cheese and jack cheeses.  Add sliced tomatoes (optional).
5. Bake for 15 to 20 minutes, or until crust is golden brown and toppings are bubbly.
6. Remove from the oven and sprinkle on plenty of chopped parsley and top with argula salad. Cut into squares and serve immediately.