White Pizza
White Pizza
Try this quick and easy pizza recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 50 minutes
  • Yield 6 servings
  • Spelt Pizza Dough:
  • ¾ cup tepid water (105°F)
  • 2+¼ teaspoons (1 pkg) instant Dry Yeast
  • 1 cup All-Purpose Flour
  • 1 cup Spelt Flour
  • 1 teaspoon Salt
  • 3 tablespoons Olive Oil
  • Toppings:
  • 2 tablespoons Olive Oil
  • 227 grams Cremini Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 jar Marinated Artichokes
  • 1 teaspoon Lemon Zest
  • Salt and Pepper
  • Cornmeal, for sprinkling
  • 8-12 slices Prosciutto Ham
  • 57 grams Parmesan Cheese
  • ⅓ cup Resh Basil leaves, loosely packed
  • 2 cups Baby Arugula leaves, loosely packed
  1. For dough, stir water and together, then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon
  2. Turn dough out onto a lightly floured surface and knead for just 1 minute, until dough feels elastic
  3. Place dough in a lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes
  4. While dough is resting, prepare toppings. In a large sauté pan over medium heat, add oil
  5. Add mushrooms and sauté for 5 minutes, until tender. Add garlic and stir. Add artichokes and lemon zest to warm and season to taste
  6. Preheat oven to 500°F and place a baking tray or pizza stone in oven
  7. Divide dough in 2 and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9-inches across. Remove heating pan or stone from oven and sprinkle lightly with cornmeal
  8. Place rolled crust on pan or stone and arrange prosciutto on top
  9. Spoon mushroom filling over top and bake for 10 to 15 minutes, until golden at the edges
  10. Grate parmesan over pizza with a vegetable peeler and top with basil leaves and Arugula immediately before serving

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