French Bread Pizza

I have been dying to try this recipe for a week now and finally did on Saturday - LOVE IT! It's a pretty quick one and once again was a hit with the whole fam.

6 Tbsp. extra-virgin olive oil
4 garlic cloves, minced
4 Tbsp. finely chopped fresh basil
1/8 tsp. red pepper flakes
1 (24") loaf french bread, halved lengthwise (use soft supermarket kind, not a baguette)
1/2 c. grated parmesan cheese
1 c. Contadina brand pizza sauce
2 c. shredded mozzarella cheese

Adjust oven rack to upper-middle position and heat oven to 475. Microwave oil, garlic, 2 Tbsp. basil, and pepper flakes on high power in a small microwave-safe bowl until fragrant, 30-60 seconds.

Brush half of oil mixture over OUTSIDE crust and edges of bread and arrange cut side up on foil-lined baking sheet. Sprinkle parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.

Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5-7 minutes. Serve.

White Pizza

This is so delicious! You have to try white pizza at least once to see if you like it! This makes 2 pizzas.

15 oz ricotta cheese (you won't use all of it)

3 garlic cloves, minced

Kosher salt - to taste

Fresh basil (more than 1 small container, or 1 large)

Roma tomatoes, sliced very thin (optional)

Mozzarella cheese (I like it in the ball that you slice)

Scoop out about 2/3 of the ricotta into a small bowl. Add garlic, kosher salt and mix thoroughly. You can add more garlic if you like. 3 cloves is a mild garlic taste.

Spread onto pizza crusts. Add fresh basil leaves.

Add tomatoes - sliced VERY thin. Otherwise they make the pizza soggy. Traditionally white pizza doesn't have any tomatoes, but we love them on it!

Slice the mozzarella into 1/4" slices. Lay on pizza.

Bake according to crust directions! Let me know what you think!

Pizza Dough

Here's the dough that I make - mainly because it's really simple, quick and easy. It had a pretty good texture as well. I use "perforated pizza pans". I just picked them up at Walmart in a 2 pack, a large and a medium. This recipe works great for exactly those sizes.

1 pkg. active dry yeast (or 2 1/4 tsp.)
1 c. warm water (90 - 100 degrees)
1 c. ice-cold water
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. olive oil
5 1/4 to 5 1/2 c. Bread flour

In a small bowl, stir yeast into warm water, Let stand until the yeast is dissolved and starts to bubble, about 5 minutes. In kitchenaid bowl, mix cold water and sugar until dissolved; stir in oil. Put dough hook on kitchenaid and add flour, mix until it is just getting started to combine and add yeast mixture. Beat with the dough on low speed until dough is smooth and sticky, 14-16 minutes. (Don't let the dough climb up into the motor drive.) Add a couple of tablespoons of flour until dough is no longer sticky.
Place in a greased bowl and let rise for about an hour.
When it is ready, divide the dough in half. If you are making a large and a medium pizza, don't forget to divide it UNEQUALLY.
Make it into a ball and pinch it to seal. Roll out the dough evenly to keep a circular shape. When it is to desired size, place on pizza pan. Brush the entire top side of the crust with olive oil. I like to let my crust rise a little after that (while I'm prepping my toppings).
Top as desired. We love the "White Pizza" toppings.
Bake on the bottom rack of a 500 degree oven for 10 to 15 minutes.