My wife and I got an array of flavored oils and balsamic vinegars from Cave Creek Olive Oil Company for this recipe. However, you can still make a very similar version with more standard ingredients.
This post will be organized as follows:
- Ingredients
- Dough
- Sauce
- Toppings
- Prep/Cooking
- Dough
- Sauce
- Toppings
- Making the Pizza
Pizza Dough Ingredients:
- 550 grams Bread Flour (4.5 cups + 1tbsp + 1 tsp)
- 50 grams Rye Flour (1/2 cup)
- 15 grams Kosher Salt (1tbsp coarse)
- 8.4 grams Sugar (2tsp)
- 1.5 grams Instant Yeast (1/2tsp)
- 370 grams Water (1 2/3 cup)
- 12 grams Extra Virgin Olive Oil (1tbsp)
White Garlic Sauce Ingredients:
- Onion
- Shallot
- Garlic
- Extra Virgin Olive Oil (Garlic)
- Butter
- Flour
- Salt
- Heavy Whipping Cream
- Chicken Stock or Broth
- Fresh Mozzarella
- Fresh Parmesan
-
Bread Dipper Blend
- Dried Parsley
- Dried Oregano
- Dried Basil
- Sea Salt
- Garlic Powder
- Crushed Red Pepper
- Dried Rosemary
- Black Pepper
Pizza Toppings:
- Grapes
- Strawberry Balsamic
- Mozzarella
- Parmesan
- Fresh Oregano
- Fresh Thyme
- Fresh Basil
Pizza Dough:
My wife, Amy, made this dough based on Rhee Drummond’s ‘Cold-Fermented Pizza Dough’ recipe. The recipe requires 2-4 days of fermentation in the fridge. We used ours on day 5. Here’s the recipe that was followed:
“In a large bowl combine bread flour, rye flour, salt, sugar, and yeast. Add water and oil. Using a wooden spoon, stir together until all flour is hydrated and a shaggy ball has formed (some bits of dry flour will show). Turn out on a clean work surface and knead until smooth. (Refrain from adding any flour to the surface; if dough is too sticky, cover and let rest 15 minutes.) After kneading, flip bowl over dough; let rest 30 to 45 minutes (or up to 8 hours). Portion dough and shape into four balls (about 250 g each). Oil the surface of a proofing box or use a 3-qt. baking dish. Arrange dough balls in container; cover and chill 2 to 4 days.”
Once you’re ready to begin working with this dough, take it out of the fridge for 2-3 hours prior.
We were able to cut the entire dough ball into four parts. Only one of the fourths was used for this pizza.
Amy rolled the dough out into a square shape to match the baking sheet we were planning to cook with.
This roll out did not happen until the sauce and the toppings were ready to go.
White Garlic Sauce:
This process begins with the chopping of a yellow onion and shallot. Thinly slice a few cloves of garlic as well.
I then heated up my cast iron skillet to medium-high heat on the stovetop. The bottom of the skillet was well-coated with Cave Creek Olive Oil Company’s garlic infused olive oil. Any EVOO, butter, or animal fat will work as well.
Once the oil is hot, add your vegetables. Salt thoroughly right away. I like to use Redmond Real Salt.
Sauté until onions are just starting to turn clear. Then add chicken stock; just enough to cover the skillet’s contents. Boil out the liquid and continue to sauté as you gradually reduce the heat.
Once onions are dark brown, strain out all of the vegetables and set aside in a mixing bowl. Leave as much of the oily liquid in the skillet as you can.
Allow the skillet to cool for a few minutes. Add in a 1/4 cup of butter and allow it to melt.
Pour in a 1/2 & 1/2 mix of chicken stock and heavy whipping cream with your vegetables in the mixing bowl. The liquid should totally cover the vegetables.
Using an immersion blender, blend the vegetable matter into the liquid until thoroughly infused.
On low heat, add in 1/4 cup of flour to your melted butter and begin stirring until it is a smooth consistency.
Add 1/4 cup of chicken stock and 1/2 cup of heavy whipping cream. Continuously stir until the mix is approaching a gravy-like consistency. The mix should never boil, only light steam with occasional bubbles.
Stir in your vegetable purée towards the end of the cooking process, then turn off the heat without moving the skillet.
Add 1/4 cup of grated parmesan and 1/2 cup of grated mozzarella within minutes of turning the heat off.
Stir until a uniform consistency is reached.
After the sauce cooled for several minutes, I added the Cave Creek Olive Oil Company ‘bread dipper’ mix along with some fresh chopped oregano, basil, and thyme.
Toppings:
We used red grapes and left them whole on a baking sheet. Salt and pepper thoroughly, then add your olive oil and balsamic.
We used strawberry balsamic and basil olive oil.
Go for 20 minutes in the oven at 400° F. Give the grapes enough of a shake to rotate them around every 5 minutes throughout.
Chop up some basil, oregano, and parsley. You’ll also need grated parmesan, mozzarella, and Monterey Jack.
Next up, we’ll layer the pizza section by section starting with just the dough:
Once the pizza is dressed, put it in an oven that has been pre-heated to 400° for approximately 20 minutes.
Once out of the oven, sprinkle with fresh herbs.
Some additional ingredients that would be great to add after cooking are honey and arugula.
