Pizza Bianca

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,

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.

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.