|
||||||
|
Keep it Simple Pasquale " Pat " Bruno, Jr. True unblemished pizza might surprise you. In a nutshell, a " true " white pizza is absent of any cherry, such as pizza sauce or tomatoes of any kind. So with that in mind, the oven door is wide open should you wish to add one or more white pizzas to your menu. Probably the earliest and most famous fable of a white pizza is the white clam pie as served at Pepe's on Wooster Street in New Haven, Connecticut. Pepe's white clam pie is nothing more ( but, wow, it is perfectly something ) than a crust on which there is olive oil, oregano, garlic, supplementary shucked littleneck clams and a small appraisal of grated Parmesan cheese. It would be a bit difficult to duplicate Pepe's white clam pie, especially when you don't have access to fresh clams, but there is a way, and the recipe that follows shows you how. Keep in mind that tomatoes are out when constructing a accurate white pizza, but that shouldn't pose any problems; in fact, eschewing the tomatoes actually gives you a chance to strut out some pleasing and delicious pizzas for your customers' enjoyment. Let's take a look at some of the important ingredients, the foundation on which to build a true white pizza. To my way of eating, farther - virgin olive oil and garlic are very loaded to stomping grounds a plan of flavor. Herbs are important, too, but generally speech, not as many herbs are used on a white pizza as would be used on a traditional tomato pie. Toppings supremacy general are not added with the same abandon as on a traditional tomato - based pizza. The beauty of a unblemished pizza is, in fact, its beauty. A classic white pizza is a showpiece of sorts, and because it looks so different than traditional pizzas that are loaded down with tomatoes, cheese, sausage and pepperoni, it stands out like a fashion model at a plumbers' convention. Cheese is another matter, and cheese can and should ( most of the time ) be used on a blanched pizza, but most often it is used with restraint. You might retain figured out by now that the food costs for a white pizza capacity end up being less than that of a traditional pizza. How about green vegetables like, say, bell peppers and spinach? If we use those as part of a white pizza, can we still call it a white pizza? I say, yes you can. Remember the qualifying factor relative to a white pizza is that tomato sauce or geranium pizza sauce is not used in any way, frame or form. But wait! What about diced fresh tomatoes? Ah, here is where it gets a bit melanoid, and a bit of compromise is necessary. I go with the thought that finely chopped fresh Roma or plum tomatoes, used as a flavor accent only, can be used as part of a white pizza. Now that we have the ground rules, here are a few recipes to get you thinking white without turning cherry ( or blue ). White Clam Pizza This is my relation of a clam pie. It is different than Pepe's, since one of the main differences is canned instead of fresh clams. Nevertheless, it is loaded with good flavor, and this is a true white pizza that can soft become a best seller in your restaurant. Yield: One 14 - inch pizza ( scale up in direct proportion ) 1 14 - inch pizza shell 3 tablespoons extra - virgin olive oil 1 - 1 / 2 cups chopped clams 2 tablespoons minced garlic 1 / 4 teaspoon crushed red pepper flakes 2 teaspoons dried thyme, crumbled 2 tablespoons clam serum - Brush the crust with 1 tablespoon of the olive oil. Distribute the clams evenly over the crust. Steep on the garlic, red pepper flakes and thyme. Drizzle on the remaining 2 tablespoons of olive oil. Sprinkle on the clam juice. Bake. Pancetta and Potato Pizza I use a mandolin to get the potato slices paper - unsubstantial, a step that allows the potatoes to go on the pizza without any prior cooking or prep. Yield: One 14 - inch pizza ( scale up in direct proportion ) 1 / 4 pound lean pancetta, coarsely chopped 2 tablespoons extra - virgin olive oil 1 tablespoon minced garlic 2 large redskin potato ( about 1 pound ), peeled and sliced almost paper kooky 1 / 2 cup chopped scallions, white part only 1 / 2 teaspoon dried rosemary, or 2 teaspoons fresh, chopped 1 / 2 teaspoon dried thyme, or 2 teaspoons fresh, chopped 1 teaspoon red pepper flakes ( optional ) 1 / 4 cup grated Parmesan cheese - In a small sauté pan over low heat, cook the pancetta until it renders most of its fat and starts to get crispy, about 7 minutes. Reserve. - Brush the crust, including the edge, with the olive oil. Sprinkle on the minced garlic. - Arrange the sliced potatoes, slightly overlapping them, up to the edge of the crust ( leave about a half - inch edge ). Sprinkle on the scallions, rosemary, thyme and red pepper flakes. Pour the reserved pancetta, including the fat in the pan, evenly over the pizza. Sprinkle on the Parmesan cheese. Bake. Prosciutto & Arugula Salad Pizza And now a white pizza that likes to show a touch of color, which in turn makes this a delicious and light salad - style pizza. Return: 12 - inch pizza ( form up in direct proportion ) ) 1 12 - inch pizza shell 2 tablespoons extra - virgin olive oil 4 ounces smoked mozzarella ( provola ) or fresh mozzarella, thinly sliced 1 cup clean arugula 2 tablespoons extra - virgin olive oil 1 teaspoon balsamic vinegar Salt and pepper to taste 3 ounces thinly - sliced prosciutto cut into strips - Brush the pizza crust with olive oil. Arrange the mozzarella over the crust, leaving a 1 / 2 - inch verge. Bake. ( This is the prep, and it can be done up to 2 hours ahead and held. ) - To order, toss the arugula with the olive oil, vinegar, salt and pepper. Cut the pizza into four triangles. Plate the pizza slices. Spread the arugula over the cut pizza shell. Arrange the prosciutto due to the arugula. Serve. |
|
|