Technical data

48
Five Cheese Pizza Bianco
A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.
Preparation: 1 hour for the pizza dough; 20 minutes plus 12 minutes baking
and resting time
Makes three 11- to 12-inch pizzas or six 6-inch pizzas, to serve 6
1 recipe pizza dough
(see recipe, page 37)
2 tablespoons fresh Italian (flat)
parsley leaves
5 large basil leaves
2½ teaspoons fresh thyme leaves
10 chives, cut into 1-inch lengths
1 small shallot, peeled
1 garlic clove, peeled
¾ ounce Parmigiano-Reggiano,
cut into ½-inch pieces
6 ounces fresh mozzarella, well chilled
3 ounces Fontina, well chilled
2 ounces Gruyère, well chilled
1 ounce Gorgonzola or blue cheese,
well chilled
cornmeal for dusting the pan
Prepare the pizza dough and let rise. Position the top rack of the oven about 8
inches from the top. If using a baking stone, place it on the rack. Preheat the oven
to 500°F while preparing the pizza.
Insert the metal blade. Process to chop the herbs, 10 seconds. Remove and
reserve. With the machine running, drop the shallot and garlic down the small feed
tube and process to chop, 5 seconds. Scrape the work bowl. Do not empty. With
the machine running, drop the Parmesan cheese cubes down the small feed tube
and process to chop finely, 10 seconds. Do not empty the work bowl. Insert the
shredding disc. Use medium pressure to shred the mozzarella, fontina, Gruyère,
and Gorgonzola. Transfer the cheese mixture to a large bowl and toss well to
combine evenly. Keep chilled until ready to use.
When the dough has risen, punch down and divide into 3 or 6 equal balls. Let rest
10 minutes. Roll the dough out to size. Put on a baker’s peel that has been sprin-
kled with cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet
without sides that has been sprinkled with cornmeal. Brush the edges with the olive
oil. Divide the cheese mixture into 3 or 6 equal amounts. Sprinkle the cheese mix-
ture evenly over the pizzas.
Carefully slide the pizza onto the stone (position the peel over the back edge of the
stone, and use a rocking motion to shake and slide the pizza off the peel onto the
stone), or put the pan in the hot oven. Bake the pizza for 5 minutes, then rotate it
front to back for even baking. Bake for another 3 to 6 minutes, until the cheese is
bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove
from the oven, sprinkle with the reserved chopped fresh herbs, and let rest on a
rack for 3 to 4 minutes before slicing.
Nutritional information per serving:
Calories 362 (35% from fat) • pro. 16g • carb. 43g • fat 14g
• sat. fat 7g • chol. 38mg • sod. 658mg • fiber 2g