White Gold Pizza Food

WHITE & GOLD PIZZA

Steps:

• Heat oven to 425ºF.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
• Meanwhile, place pizza dough on lightly floured baking sheet; pat to 16x12-inch rectangle. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
• Spread cream cheese onto crust; top with remaining cheeses, onions and crushed pepper. Bake 10 to 12 min. or until crust is golden brown.

WHITE PIZZA

Steps:

• Heat olive oil, add garlic and cook until golden.
• Brush garlic oil mixture over dough leaving 1/2" of outer dough uncovered.
• Sprinkle oiled surface of dough with mozzarella cheese.
• Bake 10 minutes at 400°F.
• Combine parmesan, parsley, and oregano.
• Remove pizza from oven and drop cottage cheese by 8 rounded piles in a circular pattern onto pizza.
• Sprinkle with parmesan mixture.
• Bake 10- 15 minutes at 400°F.

EASY WHITE PIZZA

Steps:

• Special equipment: 14-inch round pizza pan
• Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
• Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough "lip" around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
• Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
• Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
• Cook's Note: Try buying fresh pizza dough from your local pizzeria; just be sure to let it sit out at room temperature for a few minutes, as warmer dough is easier to work with.

INDIVIDUAL SCARY WHITE PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
• Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
• Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
• Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.
• Transfer the ghosts to individual plates and serve.

VEGAN WHITE PIZZA

Steps:

• Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together - this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it's too dry add a splash of cold water.
• Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
• Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the white sauce.
• Put all the ingredients for the sauce together in a blender (or in a jug and blend with a stick blender) until smooth and slightly thickened.
• Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas) shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top - spread 5-6 tbsp of the white sauce mixture on top and add your chosen toppings then drizzle with a little olive oil. Put it in the oven on top of your preheated baking tray and cook for 10-12 mins or until the base is puffed up and the sauce is starting to turn golden in patches.
• Repeat with the rest of the dough and toppings - you may have a little white sauce left over which will keep for the next day in the fridge. Serve pizzas with fresh basil leaves or chilli oil if you like and sprinkle vegan parmesan over the top just after baking.

WHITE AND GOLD PIZZA

Steps:

• Heat oven to 425 degrees F.
• Heat 1 tablespoons oil in large skillet on medium heat.
• Add onions; cook 15 to 20 minute or until tender and golden brown, stirring occasionally.
• Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet.
• Mix garlic and remaining oil; spread onto dough. Bake 10 minute.
• Spread crust with cream cheese; top with remaining cheeses, onions and red pepper.
• Bake 10 to 12 minute or until crust is lightly browned.
• Make Ahead: Caramelized onions can be made ahead of time. Cool, then refrigerate up to 2 days before using as directed.