Monday, March 16, 2009

Garlic-Rosemary Pizza Bianca


This recipe is from Christine's cooking class - It's so delicious!


1 head garlic, halved crosswise

2 large sprigs Rosemary

3/4 cup extra virgin olive oil, plus more for brushing

2 cups flour, plus more for dusting

1 1/2 tsp. course salt

1 tsp. active dry yeast

1/2 tsp. gluten or dough enhancer - optional

1 1/3 cups water with a sprinkle of sugar

softened some butter to spread on tray

Cornmeal for sprinkling tray

Additional salt for sprinkling


Preheat oven to 350 degrees


Place garlic and rosemary in a small heatproof dish, and drizzle with 3/4 c. olive oil. Cover and roast until garlic has softened, about 30 minutes. Transfer garlic to a plate. Pour the oil through a sieve, discard rosemary, and let cool.


Meanwhile, put 2 cups flour, 1 1/2 tsp. salt, the yeast, and the water into the bowl of electric mixer fitted with a dough hook. Mix on low speed for 5 minutes, scraping down sides of bowl as needed. Gradually raise speed to high kneading until dough is shiny and elastic.


Transfer dough to a large oiled bowl and cover with plastic. Let rise in a warm, draft free place (for a couple of hours) until doubled or even tripled in size. Dough will be light and airy.


Heat oven to 500 degrees


Turn out onto a well floured work surface. With floured hands, turn dough over a couple of times and divide in half. Working with 1 portion at a time stretch dough into an oval shape. Starting with the short end - roll it into a log. Repeat with the other piece.


Butter and sprinkle cornmeal on top of a cookie tray. Place logs on tray.


Brush logs generously with garlic-rosemary oil (about 2 tablespoons) and sprinkle with salt. Let rise about 20 minutes in a warm place. Using your fingers, dent dough with fingertips and stretch to form an oval shape that is long and narrow. Drizzle the remaining garlic-rosemary oil into dimples, but not to the edges of dough. Bake 8-10 minutes or until golden. Cut crosswise and serve with roasted garlic, remaining oil and salt.


*** This is what Christine noted in her folder - Double the recipe to have enough! :) Sooo good!

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