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The Great White Pizza



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Friday, November 10, 2006

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The Great White Pizza

The Complete Garlic Lovers' Cookbook: From Gilroy, Garlic Capital of the World
The Complete Garlic Lovers' Cookbook:
From Gilroy, Garlic Capital of the World

by The Gilroy Garlic Festival

2nd Place: Sandra Schinneer, Springfield, Illinois

1 package dry yeast
1 cup tepid water
2 tablespoons extra-virgin olive oil
2 3/4 cups bread or all-purpose flour

2 tablespoons extra-virgin olive oil
1 head garlic, peeled and chopped finely
2 cups shredded mozzarella cheese
1 red bell pepper, stem, seeds, and membranes removed,
sliced into thin rings
1 cup sliced fresh mushrooms
1/4 cup sliced ripe olives
1/4 cup freshly grated Parmesan or Romano cheese
1/2 cup crumbled Roquefort or Blue cheese
1 1/2 tablespoons crushed dried basil leaves

 Stir yeast into water in a large mixing bowl. Let yeast dissolve, about 5 minutes. Stir in olive oil. Stir in half the flour; Beat with a wooden spoon until gluten develops. Mix in remaining flour; turn onto a floured board. Knead dough until smooth and elastic, about 5 minutes. Return to bowl; brush with a little olive oil. Let rise until doubled in volume, about 1 hour. Punch dough down; divide in half. Reserve half for another pizza (dough freezes well).
Spray a 14-16 inch pizza pan with non-stick spray. Stretch dough to edges of pan. Spread olive oil over dough. Scatter garlic over oil. Layer remaining ingredients in order listed. Bake at 475 degrees F. until cheese browns lightly and crust is crisp, about 10 minutes. Cut in 8 slices.

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