WHITE PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a pizza stone if you use one along with the oven to 425 degrees F.
- Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.
TRADITIONAL WHITE PIZZA
Provided by Food Network
Categories main-dish
Time 30m
Yield 1 (14-inch) thin-crust pizza, serving 2 to 3
Number Of Ingredients 16
Steps:
- Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
- Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
- In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
- Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
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.
MOM-MOM'S WHITE POTATO PIE
My Mom-Mom Beatrice taught me how to make a white potato pie when I was 12 years old. I always remembered the recipe and I make it every holiday for parties. The staff at work has fallen in love with it-so much that they actually order pies from me every holiday season! -Loretta Hooks, Dover, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 pies (8 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.
Nutrition Facts : Calories 308 calories, Fat 13g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 168mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE DEVIL'S FOOD PIE
Devil's food and white chocolate puddings are blended with whipped topping and layered in a graham cracker crust for a devilishly delicious dessert.
Provided by My Food and Family
Categories Recipes
Time 4h10m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Pour 1 cup of the cold milk into medium bowl. Add dry devil's food flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in 1/2 of the whipped topping. Spoon evenly into crust.
- Pour remaining 1 cup cold milk into another medium bowl. Add dry white chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over pudding layer in crust.
- Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
WHITE POTATO PIE
Here's a unique way to use one of our most versatile vegetables, the potato.
Provided by Kammie
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
- Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.
Nutrition Facts : Calories 267 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 17 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 214.8 mg, Sugar 13.9 g
WHITE RUSSIAN PIE
A feather-light chiffon pie with a coffee flavor. This one is too fussy for me, but mom wants to try it.
Provided by ratherbeswimmin
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.
- Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.
- Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.
- When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.
- Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.
- Remove from the heat and gradually whisk into the custard mixture.
- Scrape the custard into a large bowl and refrigerate, whisking every few minutes.
- As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.
- Add in the Kahlua and vanilla and beat briefly.
- Add in the powdered sugar and beat briefly again, until stiff but not grainy.
- As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.
- Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.
- Transfer the filling into the chilled pie shell, smoothing the top.
- Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
- Garnish with chocolate-covered coffee beans before serving.
Nutrition Facts : Calories 597, Fat 35.7, SaturatedFat 17.1, Cholesterol 256.3, Sodium 260.5, Carbohydrate 58.9, Fiber 0.6, Sugar 46.1, Protein 6.2
WHITE PIE
In southern IL Burton's Cafe is famous for their White Pie. This is my attempt to replicate it. White vanilla can be found wherever cake decorating supplies are sold and in many kitchen specialty shops. Prep and cook times do not include pie crust. Cook time is chill time.
Provided by sugarpea
Categories Pie
Time 50m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
- Remove from heat and add butter, white vanilla and almond extract, stir.
- Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
- When ready to serve top with whipped topping and sprinkle with ground almonds.
WHITE CHOCOLATE DREAM PIE
Steps:
- Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
- Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
- Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.
WHITE CHRISTMAS PIE
Found this recipe in a Christmas book of the same name by Wanda Brunstetter. The book was sweet story about a young Amish couple and the pie sounds wonderful. Sure haven't tried it yet but want to for Christmas so am putting it here to save. Finally made this (for Spring and not Christmas) and it was very good. It is sweet and I used sweetened flaked coconut so next time may use unsweetened. But very light, fresh and pretty - a lovely desert to impress with. I'm wondering how it would be with a meringue topping!
Provided by Bonnie G 2
Categories Pie
Time 30m
Yield 2 pies
Number Of Ingredients 13
Steps:
- In small bowl, soak gelatin in cold water; set aside.
- In saucepan, mix 1/2 cup sugar, flour, salt and milk.
- Cook over low heat, stirring until mixture comes to a boil.
- Boil for 1 minute; remove from heat.
- Stir in softened gelatin.
- Cool.
- When partially set, beat until smooth.
- Blend in vanilla, almond extract and whipped cream.
- In separate bowl, beat egg whites and cream of tartar until stiff.
- Add 1/2 cup sugar and beat until soft peaks from.
- Fold into gelatin mixture; then fold in flaked coconut.
- Divide into baked pie shells.
- If desired, sprinkle with additional flaked coconut.
- Store in refrigerator until ready to serve.
Nutrition Facts : Calories 1914.4, Fat 100.6, SaturatedFat 44, Cholesterol 107.1, Sodium 1841.5, Carbohydrate 227, Fiber 11.2, Sugar 116.4, Protein 29.6
WHITE CHOCOLATE GRASSHOPPER PIE
This is a recipe I'd never heard of and I can't understand why, it's both crazy refreshing and light. Pretty much the perfect treat for a hot day. An added bonus is it can be made well in advance of any get together and when decorated like this, really stands out on a table!
Provided by ChristineMcConnell
Categories Pie
Time 3h40m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- PIE CRUST:.
- Heat oven to 350 degrees F.
- In a medium mixing bowl combine flour, baking soda and baking powder. Set aside.
- In a stand mixer, cream butter. Add sugar egg and food color. Mix until light and fluffy then add dry ingredients. Mix until dough forms.
- Press dough out onto a 16x12 cookie sheet lined in baking paper. Roll out to a uniform thickness (about 1/8 of an inch) and bake 10 minutes until JUST starting to brown.
- Note: You want your crust to be as light as possible so trim and discard and browned sections when out of the oven and cooled.
- Once cooled, crumble into large pieces and place in a food processor and pulp until in fine crumbs then place crumbs in a mixing bowl. If you don't have a food processor? Throw them in a sturdy Ziploc bag and whack with a rolling pin ;).
- Repeat process with two cups white chocolate chips and add to that same mixing bowl. Add melted shortening and mix until a pliable dough forms. Press into an 8" pie dish and create crimped edge with your fingertips.
- FILLING:.
- Place 1/8 cup water in glass bowl and add gelatin then allow to bloom. In a large pot gently melt down marshmallows on low/medium heat stirring constantly. Once in cream state, add half and half, Crème de Menthe, whipping cream and bloomed gelatin. Heat until just about ready to simmer. Remove from heat and allow to cool about 15 minutes. Place in a stand mixer and mix for 5 minutes. Pour half mixture into your prepared pie dish and the remaining mixture into a domed mixing bowl lined with plastic wrap. Place both the pie and the bowl into a freezer overnight.
- In the morning, carefully remove the filling from the bowl handling only the plastic wrap and flip onto your frozen pie for a domed effect. (It's jiggly and this is tricky, so know that going in!) Place back into freezer until ready to decorate.
- Stabilized Whipped Cream:.
- In a saucepan add water and gelatin. Allow to bloom 5 minutes. Begin heating on medium and stir constantly until it just begins to steam and remove from heat. Wait until mixture is back at room temp before next step.
- In a stand mixer fitted with a whisk attachment beat whipping cream and sugar on high until soft peaks begin. Then continue beating and pour gelatin mixture in a steady stream. Beat until stiff peaks form. Place in a piping bag and decorate your pie immediately. Place back in freezer.
- Grasshopper Decoration:.
- Heat 3/4 cup white chocolate on low on stovetop until completely melted and in a liquid state. Add corn syrup and mix nonstop until dough forms: This is your modeling chocolate.
- Decorative Direction:.
- Use modeling chocolate to shape legs and feelers for your grasshopper and adhere pieces together with the remaining white chocolate melted down. Any remaining melted chocolate can be placed in a small parchment piping bag and used to do the fine decoration and smoothing of the grasshopper. Place finished chocolate insect on top of your decorated pie. Serve immediately or freeze until ready for company.
WHITE POTATO DESSERT PIE
Make and share this White Potato Dessert Pie recipe from Food.com.
Provided by nvermd
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Mix sugar, vanilla, lemon extract and milk with warm potatoes.
- Fold in eggs.
- Spread mixture in pie crust and sprinkle with nutmeg.
- Bake for 1 hour at 400 degrees until knife comes out clean.
Nutrition Facts : Calories 2451.7, Fat 91.3, SaturatedFat 29.3, Cholesterol 696.1, Sodium 2301.2, Carbohydrate 358.8, Fiber 11.3, Sugar 209.7, Protein 49.5
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