Pete’s White Pizza

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.

Cooking Method: Baking, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 572.5

Dietary: Vegetarian

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

1
In a small bowl, cover sun-dried tomatoes with hot tap water and let soak for 30 minutes, stirring occasionally.
2
Drain the tomatoes and pat them dry with paper towels.
3
Return tomatoes to the bowl and add red wine, balsamic vinegar, and olive oil; let marinate for at least 1 hour, stirring occasionally.
4
Wrap the whole head of garlic in aluminum foil and roast in a preheated 400F (204°C) oven for 30 minutes.
5
Remove garlic from the oven and refrigerate in the foil until cool, about 30 minutes.
6
Once cool, peel the garlic cloves and slice them into halves or thirds; set aside.
7
In a stand mixer fitted with a dough hook, combine sugar, yeast, cornmeal, salt, and flour; mix on medium-low for 15 seconds.
8
In a separate container, combine warm water and olive oil.
9
With the mixer running, slowly pour the liquid mixture into the dry ingredients in a steady stream.
10
Gradually add the remaining flour in increments, mixing until a stiff dough forms and pulls away from the sides of the bowl.
11
Knead the dough for 2 more minutes, then place in a deep bowl and cover with plastic wrap.
12
Let the dough rise in a warm place for 1 hour, or until doubled in size.
13
While the dough rises, make the pesto: In a food processor, combine garlic, Parmesan cheese, salt, and pine nuts; process until coarsely chopped.
14
Add basil leaves and a portion of the olive oil; pulse until a thick paste forms.
15
Add half of the remaining olive oil and process for 10 seconds until basil is finely chopped but not pureed.
16
Transfer pesto to a bowl and stir in the remaining olive oil.
17
Preheat oven and baking stone to 450F (232°C).
18
Punch down the risen dough and roll it out on a lightly floured surface to a thin disk about 16-18 inches in diameter.
19
Fold the outer edge of the dough in by about 1/2 inch and pinch to seal the crust.
20
Spread the pesto evenly over the pizza crust.
21
Arrange the marinated sun-dried tomatoes evenly across the crust, skin side up.
22
Sprinkle toasted pine nuts and roasted garlic slices over the pizza, then top with slices of Fontina cheese.
23
Sprinkle cornmeal onto the hot baking stone and carefully transfer the pizza onto it.
24
Reduce oven temperature to 400F (204°C) and bake for about 20 minutes, until the crust is golden and cheese is brown and bubbly.
25
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.

Keywords: 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

Read it online: https://www.chefs-mate.com/recipe/petes-white-pizza/