June 23, 2011

Pimento White Pizza with Herbs

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I’ve long prided myself on my pizzas, but lately my pizza making has really taken it up a notch. I have a crust that is absolutely to die for and have perfected my technique with shaping the pizza crusts to get them just the way I love my pizza. Lately, I’ve tried a couple different variations on white pizza.

I know a few of my fellow ShopRite Potluck blog panelists have also made pizza recently using ShopRite’s Imported basing oil, and i could not resist doing the same. The oil contains a mixture of garlic, and various herbs in a oil suspension. I think it would be terrific for basting a large cut of meat, but I was eager to try it out more than I was eager to make a large roast, so pizza it was. I received a bottle of the basting oil to test out free from ShopRite and it did not disappoint. I used a combination of lowfat mozzarella, monterey jack and cheddar shredded cheese which are my favorite for white pizzas (I personally don’t care for ricotta on my pizza, and neither does Brad, my husband).

These variations include the use of ShopRite’s new basting oil, which is filled with a delicious blend of herbs. Initially i was skeptical about using this on pizza, rather than to, say, baste a turkey. But it was spectacular. I mixed it in with the shredded cheeses and it added a lovely blend of herbs to the pizza, kind of like a garlic bread feel, but with fabulous flavors from the herbs.  

Also, I found that pimentos are not just for southern cheese, they are absolutely perfect on a white pizza! I’ve included the recipe here for the pizza crust I have developed and perfected – which uses dry active yeast. It’s always a winner

Sasha’s Pizza Dough
1 cup warm water
2 packages dry active yeast
1 1/2 tsp sugar
2 T extra virgin olive oil
3 cups all-purpose flour
1 tsp salt
Sasha’s White Pizza Toppings
2 red onions, sliced into rings
3 T ShopRite basting oil
pimento peppers (as many as you want)
1 package shredded part skim milk mozzarella cheese
1 package shredded cheddar/Monterey Jack mix (use lowfat or regular)
To prepare the dough, combine the warm water, dry active yeast and sugar in a bowl.  Allow to sit for about ten minutes until the yeast mixture is bubbly and frothy.  This indicates that the yeast has activated.  Combine in bowl, or in your stand mixer (I used my mixer for this) with the olive oil, flour and salt, until it forms a dough.  Place in an oiled bowl (sprayed with PAM, for example) and cover with a damp cloth.  Allow to rise in a warm place for one hour. I used to let it go longer, but I found that one hour makes a better crust that is not over-puffy.
Mix the basing oil with the cheeses. Stretch the pizza dough onto a pizza stone which is lightly coated with cornstarch. The cornstarch keeps the pizza from sticking to the stone when it is baked. Top with the cheeses or cheeses with basing oil mixed in and add the other ingredients to top.
Bake at 400 degrees for about 30 minutes. If there’s any excess oil, you can get rid of it using a paper towel.
The original post and my second white pizza variation can be found on my blog, A Kitchen in Brooklyn.
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Imported Basting Oil from ShopRite for free.