Pizza Bianca: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
1 pizza crust | 1 pizza crust | ||
1 large | 1 large Plum Tomato, thinly sliced<br> | ||
1/4 cup | 1/4 cup Roasted Red Peppers, chopped; drain if bottled | ||
3 Artichoke hearts, drained if from a can<br> | |||
3 | |||
3 teaspoons feta cheese<br> | 3 teaspoons feta cheese<br> | ||
2 cups mozzarella cheese<br> | 2 cups mozzarella cheese<br> | ||
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=== Procedure === | === Procedure === | ||
Preheat the oven to 450 degrees (or whatever your crust specifies/needs). | |||
Combine the Olive Oil, Garlic, Red Pepper Flakes, and Basil in a Liquid measuring cup. Set aside and stir occasionally. It's best if you mix this up before preparing the vegetables.<br> | |||
<br> | |||
Place the pizza crust on a pizza stone. Brush the top of the crust with the Garlic and Oil Drizzle. Place the remaining toppings on the crust. A suggested order for the toppings after the oil drizzle is: Tomatoes, Feta Cheese, | |||
=== Yield === | |||
=== Date === | |||
August 6, 2007<br> | |||
=== Source === | === Source === | ||
The inspiration for this dish, and from where I took the name for it, is the <em>Village Pizza</em>, 810 Ivy Street, Pittsburgh, PA. -- a marvelously cozy, seemingly authentic, pizza joint. | The inspiration for this dish, and from where I took the name for it, is the <em>Village Pizza</em>, 810 Ivy Street, Pittsburgh, PA. -- a marvelously cozy, seemingly authentic, pizza joint. | ||
=== Prep Time === | |||
=== Cook Time === | |||
15 minutes, depending on the type of crust you use. | |||
=== Notes === | === Notes === | ||
You can try different toppings; a favorite of mine is to substitute 1/4 cup chopped spinach, squeezed dry, for the roasted red peppers. | You can try different toppings; a favorite of mine is to substitute 1/4 cup chopped spinach, squeezed dry, for the roasted red peppers. | ||
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[[Category:Pizza]] | |||
[[Category:Dinner]] | |||
[[Category:Main Dish]] | |||
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Latest revision as of 23:05, 19 October 2024
Ingredients
1 pizza crust
1 large Plum Tomato, thinly sliced
1/4 cup Roasted Red Peppers, chopped; drain if bottled
3 Artichoke hearts, drained if from a can
3 teaspoons feta cheese
2 cups mozzarella cheese
Garlic and Oil Drizzle
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 teaspoon dried basil, or 1/4 cup fresh
Description
Great Pizza! My favorite non-red sauce pizza.
Rating
Recipe Rating based on a scale of 1-5:
5 Favorite
Procedure
Preheat the oven to 450 degrees (or whatever your crust specifies/needs).
Combine the Olive Oil, Garlic, Red Pepper Flakes, and Basil in a Liquid measuring cup. Set aside and stir occasionally. It's best if you mix this up before preparing the vegetables.
Place the pizza crust on a pizza stone. Brush the top of the crust with the Garlic and Oil Drizzle. Place the remaining toppings on the crust. A suggested order for the toppings after the oil drizzle is: Tomatoes, Feta Cheese,
Yield
Date
August 6, 2007
Source
The inspiration for this dish, and from where I took the name for it, is the Village Pizza, 810 Ivy Street, Pittsburgh, PA. -- a marvelously cozy, seemingly authentic, pizza joint.
Prep Time
Cook Time
15 minutes, depending on the type of crust you use.
Notes
You can try different toppings; a favorite of mine is to substitute 1/4 cup chopped spinach, squeezed dry, for the roasted red peppers.
