This Pete’s White Pizza is a gourmet twist on the classic Italian favorite, skipping the tomato sauce for a rich, herbaceous basil pesto base. The flavor profile is complex and aromatic, featuring the sweetness of roasted garlic, the tang of sun-dried tomatoes marinated in red wine and balsamic, and the nutty crunch of toasted pine nuts. Topped with melted Fontina cheese, it offers a luxurious texture that is both comforting and sophisticated. This dish is perfect for date nights, dinner parties, or a special weekend family meal.
Pete’s White Pizza
Description
This Pete's White Pizza is a gourmet twist on the classic Italian favorite, skipping the tomato sauce for a rich, herbaceous basil pesto base. The flavor profile is complex and aromatic, featuring the sweetness of roasted garlic, the tang of sun-dried tomatoes marinated in red wine and balsamic, and the nutty crunch of toasted pine nuts. Topped with melted Fontina cheese, it offers a luxurious texture that is both comforting and sophisticated. This dish is perfect for date nights, dinner parties, or a special weekend family meal.Directions
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In a small bowl, cover sun-dried tomatoes with hot tap water and let soak for 30 minutes, stirring occasionally.
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Drain the tomatoes and pat them dry with paper towels.
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Return tomatoes to the bowl and add red wine, balsamic vinegar, and olive oil; let marinate for at least 1 hour, stirring occasionally.
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Wrap the whole head of garlic in aluminum foil and roast in a preheated 400F (204°C) oven for 30 minutes.
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Remove garlic from the oven and refrigerate in the foil until cool, about 30 minutes.
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Once cool, peel the garlic cloves and slice them into halves or thirds; set aside.
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In a stand mixer fitted with a dough hook, combine sugar, yeast, cornmeal, salt, and flour; mix on medium-low for 15 seconds.
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In a separate container, combine warm water and olive oil.
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With the mixer running, slowly pour the liquid mixture into the dry ingredients in a steady stream.
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Gradually add the remaining flour in increments, mixing until a stiff dough forms and pulls away from the sides of the bowl.
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Knead the dough for 2 more minutes, then place in a deep bowl and cover with plastic wrap.
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Let the dough rise in a warm place for 1 hour, or until doubled in size.
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While the dough rises, make the pesto: In a food processor, combine garlic, Parmesan cheese, salt, and pine nuts; process until coarsely chopped.
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Add basil leaves and a portion of the olive oil; pulse until a thick paste forms.
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Add half of the remaining olive oil and process for 10 seconds until basil is finely chopped but not pureed.
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Transfer pesto to a bowl and stir in the remaining olive oil.
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Preheat oven and baking stone to 450F (232°C).
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Punch down the risen dough and roll it out on a lightly floured surface to a thin disk about 16-18 inches in diameter.
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Fold the outer edge of the dough in by about 1/2 inch and pinch to seal the crust.
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Spread the pesto evenly over the pizza crust.
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Arrange the marinated sun-dried tomatoes evenly across the crust, skin side up.
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Sprinkle toasted pine nuts and roasted garlic slices over the pizza, then top with slices of Fontina cheese.
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Sprinkle cornmeal onto the hot baking stone and carefully transfer the pizza onto it.
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Reduce oven temperature to 400F (204°C) and bake for about 20 minutes, until the crust is golden and cheese is brown and bubbly.
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Let the pizza cool for a few minutes before slicing and serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 572.5kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 13.6g68%
- Cholesterol 49.4mg17%
- Sodium 228.0mg10%
- Total Carbohydrate 61.8g21%
- Dietary Fiber 4.5g18%
- Sugars 10.2g
- Protein 13.8g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
white pizza, pesto, roasted garlic, fontina, sun-dried tomatoes, pine nuts, homemade crust, italian dinner, basil, balsamic, vegetarian, gourmet pizza, yeast dough, olive oil, red wine marinade
